Name: Cucumber Tomato Avocado Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 large avocado peeled, seeded, chopped; 2 cups cherry tomatoes halved; 2 cups yellow cherry tomatoes halved; 1-2 English cucumbers peeled and chopped; ¼ cup chopped red onion; 4 ounces feta cheese crumbles; ¼ cup fresh chopped parsley; 1 teaspoon lemon juice; 1 tablespoon red wine vinegar; 2 tablespoons olive oil; Salt and pepper to taste

Bright, fresh, and simply irresistible, this Cucumber Tomato Avocado Salad Recipe is one of those dishes that feels like sunshine in a bowl. Seriously, it’s where crisp cucumbers, juicy tomatoes, and creamy avocado all come together with a tangy dressing to make something that’s both refreshing and deeply satisfying.

A close-up top view of a white bowl filled with a colorful salad. The salad has two main layers: a base layer of chopped green cucumbers with a fresh, slightly wet texture, mixed with diced light green avocado pieces, and on top, a layer of halved small red cherry tomatoes and golden yellow tomatoes, all mixed evenly. Small white crumbles of cheese are scattered over the top, adding a crumbly texture. The salad is sprinkled with finely chopped green herbs, giving a fresh look. Around the bowl, there is half an avocado with the seed still inside and a few small red cherry tomatoes on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cucumber Tomato Avocado Salad Recipe
Top Tip
How to Serve Cucumber Tomato Avocado Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cucumber Tomato Avocado Salad Recipe

Why You'll Love This Recipe

This Cucumber Tomato Avocado Salad Recipe has quickly become one of my favorite go-to sides, especially during warm months. Every bite bursts with freshness and creaminess at the same time—it's like a little party for your taste buds that’s also incredibly healthy.

Quick to Assemble: You can whip this up in about 15 minutes, making it perfect for busy weeknights or last-minute gatherings.
Vibrant Flavors: The lemon juice and red wine vinegar add just the right zing to the creamy avocado and sweet tomatoes.
Customizable: Whether you want to add some olives, grilled chicken, or fresh herbs, this salad adapts wonderfully to your mood and pantry.
Healthy and Colorful: Packed with fresh veggies and healthy fats, it’s as nutritious as it is beautiful on your plate.

A close-up of a spoon holding a colorful salad with three main layers: bright yellow cherry tomato halves, small red cherry tomato halves, and diced pale green avocado chunks mixed with small pieces of light purple onion and white cheese crumbles, all sprinkled with chopped green herbs. The spoon is above a white bowl filled with the same salad, set on a white marbled surface. In the background, there is a blurred bunch of red cherry tomatoes and a halved avocado with a dark green outer skin. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about this salad is how each ingredient plays off one another. Creamy avocado balances the acidity of the tomatoes and vinegar, while cucumbers add crunch and freshness. Here's a quick look at why these are essentials:

Flat lay of halved red and yellow cherry tomatoes, chopped creamy avocado with a drizzle of lemon juice, peeled and chopped English cucumber, finely chopped red onion, crumbly white feta cheese, bright green fresh parsley leaves scattered around, and a small glass jar of red wine vinegar, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Avocado: It adds creaminess and richness that makes every bite buttery without being heavy.
Lemon Juice: A splash on the avocado keeps it from browning and gives a bright citrus note.
Cherry Tomatoes (red & yellow): They offer a juicy sweetness and beautiful visual contrast.
English Cucumbers: Their mild flavor and crispness keep the salad refreshing and light.
Red Onion: Just a bit of sharp bite to awaken the other flavors.
Feta Cheese: Salty, crumbly, and tangy—feta is the perfect counterpoint to the vegetables.
Red Wine Vinegar: Gives acidity and depth, balancing the richness of the avocado and feta.
Olive Oil: A good quality olive oil adds silkiness and brings everything together.
Salt & Pepper: Essentials for seasoning and enhancing all the natural flavors.
Fresh Parsley: A gentle herbal note that freshens up each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this salad depending on what I have on hand or the vibe of the meal. It’s so forgiving—you can get creative here without losing the essence of the recipe.

Variation: Once, I added chopped fresh basil and swapped parsley for an Italian twist—it instantly turned the salad into a perfect Mediterranean side!
Go Greek: Add sliced kalamata olives and grilled chicken for a more filling, protein-packed version.
Make It Mexican: Throw in some corn kernels and black beans to make it a colorful, hearty salad great for lunch.
Instant Italian: Replace feta with mini mozzarella balls, toss in marinated artichokes, diced salami, and some white beans to impress guests.

Step-by-Step: How I Make Cucumber Tomato Avocado Salad Recipe

Step 1: Prep Your Avocado Like a Pro

Start by peeling, pitting, and chopping your avocado into bite-sized pieces. Then drizzle with that teaspoon of fresh lemon juice. This little trick keeps the avocado from turning brown and adds a subtle citrusy brightness that keeps it tasting fresh.

Step 2: Chop and Toss Your Veggies Together

Halve your cherry tomatoes, peel and chop the English cucumbers, and finely chop the red onion. Place these vibrant veggies along with the avocado and feta cheese in a large bowl. The colors alone are enough to get you excited to eat it!

Step 3: Whisk the Dressing and Combine

In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper until it comes together nicely. Pour this dressing over your salad and toss gently to make sure every piece is lightly coated—this ensures every forkful sings.

Step 4: Finish with Fresh Parsley and Serve

Top your salad with a generous handful of fresh chopped parsley for that lovely herbal lift. Give it one last gentle toss and it’s ready to enjoy immediately. Trust me, waiting only makes it better!

Top Tip

Over the years, I’ve found a few small tweaks that totally elevate this salad. These tips make a noticeable difference when you’re aiming for freshness and flavor.

Use Room Temperature Ingredients: Cold avocado and tomatoes fresh from the fridge don’t flavor as well—letting them sit out for 15 minutes before assembling really helps.
Don’t Overmix: Gently toss to avoid mashing the avocado—keep those creamy chunks intact for the best texture contrast.
Chop Evenly: Try to cut your veggies and avocado into similar sizes so every forkful has a little bit of everything.
Dress Just Before Serving: If you want to prep ahead, store the salad and dressing separately to avoid sogginess.

How to Serve Cucumber Tomato Avocado Salad Recipe

cucumber tomato salad - Serving Suggestion

Garnishes

I usually stick with fresh parsley because it adds the perfect brightness without overshadowing the salad’s natural flavors. Sometimes, I sprinkle on a touch of crushed red pepper flakes or some toasted pine nuts for an extra layer of texture and heat.

Side Dishes

This salad pairs beautifully with grilled fish or chicken. I especially love it alongside lemon-herb roasted chicken or grilled salmon. It’s also a stellar addition to any BBQ spread, balancing heavier grilled items perfectly.

Creative Ways to Present

For a fun twist, try serving this salad in hollowed-out avocado halves or in small mason jars for picnics and potlucks. It always impresses guests when the presentation is as fresh as the flavors!

Make Ahead and Storage

Storing Leftovers

When storing leftovers, keep the dressing separate if possible and store the salad in an airtight container in the fridge. This keeps the cucumbers and tomatoes crisp and the avocado from browning too quickly. It’s best eaten within 1-2 days.

Freezing

This salad doesn’t freeze well due to the fresh veggies and avocado, which can turn mushy when thawed. So I recommend enjoying it fresh for the best texture and flavor.

Reheating

Since this is a fresh, no-cook salad, I usually eat leftovers cold straight from the fridge. If you prefer it less chilly, let it sit at room temperature for 10-15 minutes before serving.

Frequently Asked Questions:

Can I use regular tomatoes instead of cherry tomatoes?

Absolutely! You can dice regular tomatoes, but cherry tomatoes offer a sweeter, juicier bite that works best in this salad.

How do I prevent the avocado from browning?

Drizzling lemon juice over the chopped avocado helps keep it fresh and green. Also, try to add the dressing right before serving or store the salad in an airtight container to limit air exposure.

Can I make this salad vegan?

Yes! Simply leave out the feta cheese or replace it with a vegan cheese alternative. It will still be delicious and fresh without the dairy.

What’s the best way to serve this salad?

This salad is fantastic as a side dish for grilled meats, a light lunch, or even as a topping for toasted bread to make a quick avocado toast with a twist.

Final Thoughts

I hope this Cucumber Tomato Avocado Salad Recipe becomes like a little slice of joy in your kitchen, just like it did in mine. It’s easy, vibrant, and perfect for any occasion—whether you're hosting a barbecue, need a quick lunch, or want a healthy side. Give it a try, and I promise you'll find yourself making it over and over again.