Easy Tomato Avocado Cucumber Salad

This salad is exactly the kind of thing I throw together when the weather is pretending it’s summer and my fridge is full of good intentions. Ripe tomatoes, creamy avocados, crisp cucumber and a zippy lemon-olive oil dressing — bright, messy, and perfect for eating with a fork in one hand and ignoring a to-do list with the other.

My husband calls this “the bowl of reasons to smile.” He’ll eat it straight from a mixing bowl while I boil something boring on the stove. Our kiddo once declared it “cool and crunchy” and demanded it for lunch three days in a row. It’s become our go-to for those nights when we want something that feels light but still actually fills you up. Also, I learned early on that if you slice the avocado too far ahead it turns into sad brown mush, so now I time my chopping like a ninja.

Kitchen Talk

This is a forgiving salad. I once used tomatoes that were small, puckered, and very polite — the dressing saved them. Another time I sliced cucumbers too thin and it became a cucumber confetti situation; still delicious, just a different vibe. If you’re in a lazy mood, toss everything in roughly chopped bite-sized pieces and call it rustic. If you’re trying to impress someone, slice everything neatly and act like you planned it that way.

Shopping Tips

– Produce/Fruit: Choose ripe but firm tomatoes — heirlooms or roma both work; avoid ones with soft spots.
– Vegetables: Look for cucumbers that are firm with shiny skin; soft or wrinkled means watery salad later.
– Fresh Herbs: Cilantro or basil add a lot here; buy a small bunch and smell it — if it’s faint, skip it.
– Fats & Oils: Use extra virgin olive oil for the best flavor; cheap oil makes the dressing flat.
– Citrus: Fresh lemon or lime juice brightens everything — boxed juice won’t do the same job.

Prep Ahead Ideas

– Chop tomatoes and cucumbers up to a day ahead and store in separate airtight containers in the fridge to avoid sogginess.
– Keep avocado whole until just before serving; if you must slice it earlier, toss with a bit of lemon and use within a few hours.
– Make the dressing the morning of; store in a jar in the fridge and shake before using — it keeps well and saves time on weeknights.

✔Time-Saving Tricks

– Use a serrated knife for tomatoes to slice without squishing.
– Buy Persian or cocktail cucumbers if you want to skip peeling and seeding.
– If you’re really pressed, pre-washed baby tomatoes and a bagged herb mix are fine — just toss and go.
– Don’t rush the dressing — give olive oil and citrus a few seconds to emulsify for better mouthfeel.

✔Common Mistakes

– Waiting too long to add avocado: it browns and loses that buttery vibe. Slice at the last minute.
– Over-salting before tasting: tomatoes vary in sweetness and acidity; season after you toss with dressing.
– Using watery tomatoes: they dilute the dressing — if yours are soggy, drain some juice before mixing.
– I once left the vinaigrette in the sun (don’t ask) and it got weird — keep dressings chilled if not serving immediately.

What to Serve It With

– Grilled chicken or shrimp — toss on top for a quick, bright meal.
– Crusty bread or a warm baguette to sop up the juices.
– A pile of quinoa or farro for a heartier bowl.
– Simple grilled steak or roasted salmon for a complete dinner.

✔Tips & Mistakes

– Slice avocado against the seed for cleaner halves.
– Salt just before serving to avoid water-logging the veggies.
– If your salad tastes flat, add a splash more acid — lemon or vinegar fixes a lot.
– If it’s too tart, a tiny pinch of sugar balances it out.

✔Storage Tips

Store leftovers in an airtight container in the fridge and eat within a day — the avocado will get softer and a little darker. Cold is fine (I’ll eat it straight out of the fridge for breakfast, no shame), but if you want to revive it, let it sit at room temp for 10 minutes and add a squeeze of fresh lemon.

✔Variations and Substitutions

Swap feta or goat cheese for a salty pop, or toss in chickpeas for more heft. If you’re not into cilantro, try basil or flat-leaf parsley. Skip avocado if you’re allergic — olives add fat and briny flavor instead. I’ve tried sunflower seeds in a pinch; they add crunch but change the vibe to more of a composed salad.

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Frequently Asked Questions

Easy Tomato Avocado Cucumber Salad

This refreshing salad combines ripe tomatoes, creamy avocado, and crunchy cucumbers for a quick and healthy dish.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup cherry tomatoes, halved
• ▢ 1 large ripe avocado, diced
• ▢ 1 large cucumber, diced
• ▢ 0.25 cup red onion, finely chopped
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon lemon juice
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• In a large bowl, combine the cherry tomatoes, avocado, cucumber, and red onion.
• Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
• Serve immediately or refrigerate for up to an hour before serving.

Notes

For added flavor, consider adding chopped fresh herbs like basil or cilantro.