Fresh from the Kitchen: Recipes & Food Inspiration
- Salad base: crisp Persian cucumbers, cherry tomatoes, diced avocado, red onion, cubed feta, parsley, and dill.
- Simple homemade vinaigrette: olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper.
- Assembles in minutes: toss vegetables, whisk dressing, combine gently, taste, and adjust seasoning before serving.
- Serve as a side or add protein like grilled shrimp, roasted chicken, baked salmon, or crispy chickpeas.
- Keeps fresh for 1 to 2 days in an airtight container; store dressing separately to preserve avocado texture. Tag on Instagram @allthehealthythings.
This Tomato Cucumber Avocado Salad is the perfect way to take advantage of fresh produce. Add a bright, tangy red wine vinaigrette dressing, and you’ve got a crisp, savory, herbaceous salad that’s the perfect starter or side dish and can easily double as a complete meal when you add some protein!
Crisp and Refreshing Tomato Cucumber Avocado Salad
Cucumber salads are the best kind of salad if you ask me. Whether we’re talking about a spicy cucumber salad, creamy cucumber salad, or this tomato cucumber avocado salad, I’m a big fan. There’s just something about that satisfying crunch of cucumbers plus they take on the flavor of spices and dressings so well!
Then when you add extra veggies, creamy feta, and fresh herbs, as I do in this recipe, and you’ve got yourself a show stopping salad just begging to be devoured. For the final touch, I add a homemade dressing, which gives every forkful an extra bit of tang that’s oh-so-tasty.
One of my favorite sides for everyday meals, this tomato, cucumber, and avocado salad comes together in minutes and looks almost too pretty to eat. It’s one of those recipes that I keep in my back pocket for last-minute gatherings or when I need a healthy option for a quick meal!
Key Ingredients for This Tomato Cucumber Avocado Salad
(full recipe ingredients and instructions are included in the recipe card, below)
Vegetables: Persian cucumbers form the base of the salad. If you can’t find Persian cucumbers, English cucumbers make a good substitute. Then, I include cherry tomatoes and red onion for extra color, texture, and flavor. Plus, they’re good for you!
Avocado and Feta Cheese: These add healthy fats and a creamy texture, and the feta cheese gives the salad a sharp, salty flavor I love. If you don’t have feta cheese, feel free to substitute goat cheese or blue cheese. Or, opt for a dairy-free cheese (or omit it completely) if needed.
Fresh Herbs: Parsley and dill bring a touch of brightness to the salad.
Dressing: I skip store-bought options and make a simple vinaigrette by combining olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper.
How to Make a Tomato Cucumber Avocado Salad
(full recipe ingredients and instructions are included in the recipe card, below)
What to Serve with a Tomato Cucumber Avocado Salad
If serving this salad as an appetizer or side dish, I like to pair it with protein-rich main courses like my air fryer chicken thighs, baked salmon, or baked cod and garlicky white beans.
I also often serve it as a complete meal on its own, topped with grilled shrimp, slow cooker shredded chicken, or crispy chickpeas to keep it vegetarian. Of course, you can never go wrong with a side of crusty bread or homemade garlic bread, either!
More Really Delicious Simple Salads to Try
If you do give this Tomato Cucumber Avocado Salad recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Description
This Tomato Cucumber Avocado Salad is the perfect way to take advantage of fresh produce. Add a bright, tangy red wine vinaigrette dressing, and you’ve got a crisp, savory, herbaceous salad that’s the perfect starter or side dish and can easily double as a complete meal when you add some protein!
- 4 persian cucumbers, cut into half moons
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup thinly sliced red onion
- 4 oz feta cheese, cut into small cubes
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- To a mixing bowl add the cucumbers, cherry tomatoes, avocado, red onion, feta, parsley, and dill.
- Add the dressing ingredients to a small mixing bowl and whisk together until well combined.
- Pour the dressing over the salad ingredients. Use a spoon to gently mix until everything is well coated in the dressing.
- Give the salad a taste and adjust the seasoning as needed. Serve and enjoy!
Notes
Once combined, the salad will stay fresh in an airtight container for 1-2 days. To keep it fresh for longer, I recommend storing the salad and dressing separately.
Photography: Sasha Hooper
View the full recipe or story from the original source
