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; 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

Nothing beats the fresh, bright flavors of summer like a vibrant Cucumber Tomato Avocado Salad Recipe. This salad bursts with juicy tomatoes, creamy avocado, and crisp cucumbers, all dressed simply to let those beauties shine. Trust me, it’s the kind of dish you’ll want to make again and again.

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

I’m absolutely smitten with this salad because it’s like a little garden party in your bowl. Fresh, colorful, and simple to whip up, it manages to taste gourmet yet takes just minutes. Whether it’s a side dish or a light lunch, you’re going to appreciate how these flavors pop together.

Freshness Galore: The combination of ripe tomatoes, creamy avocado, and crunchy cucumber feels unbelievably crisp and refreshing.
Easy Prep: No cooking required—just chop, toss, and enjoy, perfect for busy days or last-minute guests.
Versatile Flavors: With hints of lemon, vinegar, and salty feta, it’s perfectly balanced but also open to your own tweaks.
Beautiful Presentation: The colorful veggies and fresh parsley make this salad as pretty to look at as it is to eat.

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

Each ingredient in this Cucumber Tomato Avocado Salad Recipe plays a key role. The textures complement each other perfectly, while the flavors create harmony without overpowering. When shopping, look for the freshest produce you can find—you'll taste the difference!

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: Choose ripe but firm avocados to keep the salad creamy without turning mushy quickly.
Lemon Juice: Helps prevent the avocado from browning and adds a touch of bright acidity.
Cherry Tomatoes: Using both red and yellow adds sweetness and vibrant color contrast.
English Cucumbers: They have fewer seeds and thinner skin, making for a crisp, tender bite.
Red Onion: Adds a subtle sharpness; soak in cold water if you want to mellow the bite.
Feta Cheese: Its salty tang beautifully complements the creamy avocado and juicy tomatoes.
Red Wine Vinegar: Provides a subtle tang that balances rich and fresh flavors.
Olive Oil: Use good quality extra virgin olive oil for smooth mouthfeel and added depth.
Salt & Pepper: Essential for enhancing all the natural flavors.
Fresh Parsley: Adds freshness and a pop of herbal brightness to finish.

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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

One of the things I love most about this Cucumber Tomato Avocado Salad Recipe is how easy it is to make it your own. I often switch up the herbs or toss in a few extras depending on what I have on hand or the occasion.

Variation: Once, I added kalamata olives and grilled chicken for a heartier Greek-inspired salad that was a crowd favorite.
Herbs: Try swapping parsley with basil, dill, or cilantro for a totally different herbal twist.
Extras for Texture: Toasted nuts or seeds bring a nice crunch if you want to add some bite.
Spice it Up: A pinch of crushed red pepper flakes or a drizzle of hot honey can brighten the flavor beautifully.

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

Step 1: Prep your veggies carefully

First things first: Peel and seed your avocado, then chop it into bite-sized chunks. I like to drizzle lemon juice over the avocado right after chopping to keep it from browning—it’s such a simple step but makes a big difference in appearance and taste.

Step 2: Chop tomatoes, cucumbers, and onions

Halve your cherry tomatoes—using a mix of red and yellow not only looks inviting but adds layers of sweetness. Peel and chop the cucumbers and finely chop the red onion. If your onion feels too sharp, give it a quick soak in cold water, then drain before adding it in; it softens the size and bite nicely.

Step 3: Assemble the salad

In a large bowl, gently combine your avocado, tomatoes, cucumbers, red onion, and feta cheese crumbles. The feta adds a lovely saltiness that brings the entire salad together.

Step 4: Whisk and dress the salad

Whisk together the red wine vinegar, olive oil, and a pinch of salt and pepper until emulsified. Pour this dressing over the salad, then top with fresh chopped parsley. A gentle toss ensures every bite is coated without mashing the delicate avocado.

Top Tip

This salad feels so simple, yet I learned a few tricks that really elevate it from “nice” to “wow.” Once I nailed these little things, it always turns out perfectly fresh and flavorful.

Protect the Avocado: Drizzle lemon juice immediately to keep it from browning and maintain that beautiful green color.
Gentle Tossing: Avocado is delicate, so toss carefully to avoid it turning mushy.
Chill Before Serving: Let the salad sit for 10-15 minutes in the fridge so the flavors meld perfectly.
Dress Just Before Serving: If you’re prepping ahead, keep your dressing separate to avoid soggy veggies.

How to Serve Cucumber Tomato Avocado Salad Recipe

cucumber tomato avocado - Serving Suggestion

Garnishes

I love topping this salad with extra fresh parsley for a pop of color and freshness. Sometimes, I sprinkle a few toasted pine nuts or sliced almonds for crunch. A little drizzle of high-quality olive oil right before serving never hurts either.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light, summery meal. I also like serving it alongside crusty bread and hummus for a Mediterranean-style lunch. It’s a fantastic way to brighten up any barbecue or picnic spread.

Creative Ways to Present

For special occasions, I sometimes serve this salad in hollowed-out avocado halves or in individual mason jars layered with ingredients. It adds a fun touch and makes it easier to portion for guests.

Make Ahead and Storage

Storing Leftovers

Because avocado browns quickly, I recommend storing leftovers in an airtight container and pressing plastic wrap right on the surface of the salad to limit air exposure. Ideally, keep the dressing separate and toss just before eating. It stays fresh for 1-2 days in the fridge, but best enjoyed as fresh as possible.

Freezing

I don’t recommend freezing this salad due to its fresh vegetables and avocado. The texture would be lost, and the avocado can get mushy and unappealing.

Reheating

This salad is best served cold or at room temperature. If you have leftovers, just give it a gentle stir and let it sit out of the fridge for 10 minutes before serving to soften the flavors.

Frequently Asked Questions:

Can I make this salad ahead of time?

You can prep the vegetables and dressing ahead but combine and dress the salad just before serving to keep everything fresh and avoid sogginess, especially to protect the avocado.

What can I substitute for feta cheese?

If you’re not a fan of feta, try crumbled goat cheese or even fresh mozzarella balls for a milder, creamy alternative.

Is this salad suitable for a vegan diet?

To make the salad vegan, simply omit the feta cheese and perhaps add more nuts or seeds for texture and protein.

How long does this salad last in the fridge?

It’s best eaten fresh but can last in the fridge for 1-2 days if stored properly with the dressing separate and avocado protected with lemon juice and airtight sealing.

Final Thoughts

This Cucumber Tomato Avocado Salad Recipe always reminds me of warm sunny afternoons spent with friends and family. It’s one of those dishes that feels effortlessly special without stealing hours in the kitchen. I encourage you to give it a try—and then make it again with your own creative twists. You’ll find it’s one of those salads that never gets old and always delights.