This tomato avocado cucumber salad celebrates the freshest summer produce! It’s SO easy to make, fresh, delicious, and healthy.
Sometimes, the best dishes come together accidentally without a recipe, and become a favorite. This is one of those dishes!
I made this tomato avocado cucumber salad without a plan, using ingredients I had on hand in the kitchen. The result? An incredibly fresh, flavorful, and healthy side dish I’ll be making over and over for the rest of the summer.
You really can’t do wrong by fresh summer tomatoes, and they are totally elevated with some avocado, fresh herbs, olive oil, salt, and pepper.
What’s in tomato avocado cucumber salad?
Here’s everything you need to make this recipe.
Tomatoes: You can use cherry tomatoes and cut them in half, or large tomatoes cut into chunks.
Avocado: Use an avocado that is juuust turning ripe, while still a little firm to the touch. This will help the avocado chunks maintain their shape without getting mushed when you toss the salad.
Fresh herbs: You can use whichever herbs you most enjoy! I’ve tried this recipe with just parsley and a mix of parsley and basil. Both were delicious!
Extra virgin olive oil
Red wine vinegar
Tips for making this recipe perfectly
Use the freshest ingredients you can find. Since this recipe is so simple with so few ingredients, you want the highest quality ingredients. I suggest seeking out locally grown produce, especially tomatoes!
Serve at room temperature. I find this salad tastes best right after it’s made, rather than a few hours after being chilled in the fridge. Also – store your tomatoes at room temperature…NOT in the fridge. The cold can block flavor producing enzymes in tomatoes!
Don’t overthink it. This recipe is so simple, that it’s hardly a recipe at all. It’s versatile and forgiving if you need to swap out some ingredients for others. Have fun with it an enjoy!