The Best Cucumber Tomato Avocado Salad Recipe - Savory Nothings (2024)

This Cucumber Tomato Avocado Salad is a quick and refreshing side dish for summer. The easy homemade dressing and fresh herbs make this the best ever summer salad!

There’s really not much I can say about this recipe. I mean, come on: It’s a salad. You chop the things. You mix the dressing stuff. You toss it all together. Done.

But then again – haven’t we all eaten a bad salad before? I definitely have. So maybe it IS worth it to write down the recipe for a really great salad, after all ?

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Tomatoes: Feel free to use regular tomatoes instead of the cherry tomatoes. Make sure to remove at least part of the tomato seeds to keep the salad from turning out watery.
• Red onion: This is a must for me, but my children don’t like it. If you have picky eaters, either leave out the onion or serve it on the side.
• White balsamic vinegar: If you don’t have this on hand, feel free to use apple cider vinegar, regular white wine vinegar or even regular balsamic vinegar if you have no other alternative.
• Fresh herbs: Please make sure to stick to softer herb varieties like parsley, chives, cilantro or basil. I most enjoy a mix of parsley and chives in this salad.

How to make a Cucumber Tomato Avocado Salad

1. To make the dressing, I simply place all the dressing ingredients in a cleaned out jam jar.

Shake until the dressing is smooth, and done! You can actually leave it in the fridge for up to 3 days like this.

2. Right before serving the salad, prepare all of the vegetables.

3. Place the prepared vegetables in a salad bowl and add the dressing.

Be careful when you toss it, or you’ll smash all of the avocado! Serve right away while the avocado is still fresh.

Recipe tips

• Pick an avocado that’s ripe, but still somewhat firm. You don’t want to make guacamole, the avocado pieces should stay intact in the salad.
• Slice the vegetables into pieces one can comfortably eat. Makes for a more pleasant salad experience ?
• You can cut the cucumber, herbs and tomatoes up to a day ahead. Place them in an airtight container, cover with a paper towel and then seal with the lid. Keep in the fridge. I do not recommend slicing the onion or avocado ahead of time. The onion will turn your fridge quite smelly, and the avocado turns brown.
• This salad is delicious as a side for dinner, but also a great lunch paired with some homemade French bread or a dinner roll!

More salad recipes

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Recipe first published on 04/19/2019. Post updated with new photos and better instructions on 01/05/2021. The recipe has stayed the same.