This cucumber tomato avocado salad is one of my very favorite salads. It’s fresh, vibrant and so easy to make!
Ever since I first shared my favorite Cucumber Tomato Salad, I’ve been dreaming up variations of this simple salad recipe. I love this avocado version just as much, and I think you will too!
This cucumber tomato avocado salad is cool, crisp and refreshing, with a light, tangy dressing and a sprinkle of fresh herbs to make all of the flavors pop. Buttery avocado brings a rich, creamy element to this summery salad. It’s my favorite salad to enjoy outdoors on a warm summer evening, alongside our favorite grilling recipes.
Why You’ll Love this Cucumber Tomato Avocado Salad
- The fresh flavors and mix of textures can’t be beat.
- It’s so simple – you’ll need just a few ingredients for both the dressing and salad.
- Enjoy it with all of your favorite warm weather meals. We love it with Grilled Chicken and Grilled Pork Tenderloin.
- When your garden is bursting with ripe tomatoes, this is the salad to make!
Ingredient Notes
Here’s a look at what you’ll need to make this cucumber tomato avocado salad, including substitution options.
- English Cucumber: I prefer to use English cucumbers (vs. regular cucumbers) in salads for a couple of reasons. They have thinner skin that doesn’t require peeling, smaller seeds, and a sweeter, less bitter flavor.
- Tomatoes: I love to use a colorful mix of cherry tomatoes in this salad. You can also use grape tomatoes or chopped whole tomatoes, such as tomatoes on the vine or heirlooms.
- Red Onion: Thinly sliced red onion adds a bit of sharpness to balance out the sweetness from the tomatoes.
- Avocado: Ripe avocado adds creaminess and a rich, buttery flavor.
- Fresh Herbs: Chopped fresh herbs bring bright, aromatic flavor. I love fresh dill, parsley or basil in this salad.
- Salad Dressing: The dressing is a simple vinaigrette made with olive oil, red wine vinegar, honey, salt and pepper.
Find the printable recipe with ingredient amounts below.
Kristine’s Tip: Soak the Red Onions
If you find the flavor of raw onions a bit strong, you are going to love this tip. After slicing the red onion, place the onion slices in a small bowl of ice water to soak for 5 minutes. Then place the onions on a clean kitchen towel and pat them dry before adding to your salad. The ice water soak mellows the sharp flavor of the raw onions so that they add the perfect crisp, sweet, just-sharp-enough bite to your salad. It’s my favorite trick!
Recipe Variations
I absolutely love this salad as is, but if you like to play around with flavors in recipes, here are a few ideas to try:
- Add chickpeas for a boost of protein and fiber.
- Add chopped red or green bell pepper for more crisp veggies.
- Add crumbled feta cheese for tangy Mediterranean flavor.
- Add sliced peaches or strawberries for sweetness.
- Switch up the dressing. Try my Balsamic Vinaigrette, Italian Dressing or my simple Vinaigrette Recipe.
How to Make Cucumber Tomato Avocado Salad
Plus, my best tips for making this salad!
Start by making the dressing. Whisk together the olive oil, red wine vinegar, honey, salt and pepper.
Next, combine the cucumbers, tomatoes and red onion in a bowl. I halve the cherry tomatoes to make them easier to eat.
Add the dressing and toss gently to mix.
Finish the salad by adding the chopped avocado and fresh herbs. I add these last since they’re the most delicate. Gently mix just enough to distribute the ingredients and dressing.
Can I make this cucumber avocado salad ahead?
This salad is best served immediately after you make it. If you want to get a head start, you can make the dressing a few days ahead and refrigerate it. You can combine the cucumbers, tomatoes and onion a few hours ahead and refrigerate. Then finish putting the salad together right before serving.
More Salads to Try!
I have an extensive collection of salad recipes that I think you’ll love! Here are a few that I recommend you try next:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Cucumber Tomato Avocado Salad
Ingredients
Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon Kosher salt or fine sea salt
- ¼ teaspoon black pepper
Salad:
- 1 English cucumber, no need to peel
- 10 ounces cherry or grape tomatoes*, halved
- ½ small red onion, thinly sliced, about ½ cup
- 1 large avocado, peeled, pitted and chopped
- 1 tablespoon chopped fresh parsley, dill and/or basil, optional
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt and pepper. Set aside.
- Trim off the two ends of the cucumber and halve it lengthwise. Then slice it into ¼-inch thick half rounds.
- Place the cucumber, tomatoes and red onion in a medium bowl.
- Pour the dressing over the salad and toss gently to mix. Add the chopped avocado and fresh herbs (if using), and toss gently to combine. Serve immediately.
Notes
- You can also use whole ripe tomatoes and chop them.
- This salad is best served immediately after you make it. If you want to get a head start, you can make the dressing a few days ahead and refrigerate it. You can combine the cucumbers, tomatoes and onion a few hours ahead and refrigerate. Then finish putting the salad together right before serving.
