Name: Cucumber, Tomato & Avocado Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 cucumber, peeled, seeded, and diced; 1 1/2 cups cherry tomatoes, halved (or diced regular tomatoes); 1 ripe avocado, diced; 4 oz feta cheese, cubed; 2 tablespoons red onion, minced; 1 handful fresh parsley, minced; 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar (or lemon juice); Salt and freshly ground black pepper, to taste

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Short description

I’ve always loved how this salad brings the bright flavors of summer together—cool cucumbers, juicy tomatoes, and creamy avocado, lightly tossed in a simple vinaigrette. It’s fresh, vibrant, and perfect for hot days.

Cucumber, Tomato & Avocado Salad

Why You’ll Love This Recipe

I love this recipe because it’s:

Effortless – just chop and toss, no cooking required.
Texturally satisfying – a crisp + creamy combo that’s just right.
Versatile – I serve it as a side, a light main, or a topping on grilled protein.
Beautiful – its colors are stunning and it always looks gorgeous on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cucumber, peeled, seeded, and diced
1½ cups cherry tomatoes, halved (or an equivalent amount of diced regular tomatoes)
1 ripe avocado, diced
4 oz feta cheese, cubed
2 Tbsp red onion, minced
1 handful fresh parsley, minced
2 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar (or lemon juice)
Salt and freshly ground black pepper, to taste

Directions

I chop cucumbers, tomatoes, avocado, and add them to a large bowl.
I stir in the feta, red onion, and parsley.
I whisk together the olive oil, vinegar (or lemon juice), salt, and pepper in a small bowl, then pour it over the salad.
I toss gently, careful not to mash the avocado or feta.
I serve it immediately—waiting too long makes the avocado turn brown and the cucumber release water.

Servings and timing

This makes about 4 side‑dish servings. Prep takes around 10 minutes, and I enjoy it right away. If I stash components for later, I cut the avocado just before serving to keep it fresh.

Variations

Swap parsley with cilantro, basil, or dill for a fresh twist.
Add bell peppers or a bit of grilled corn for extra flavor.
Switch feta with crumbled goat cheese for a creamier take.
Try different dressings—white balsamic, lemon vinaigrette, or a Dijon‑mustard blend.

Storage/reheating

This salad doesn’t reheat—but it stores well in the fridge, without dressing, for up to 24 hours. I keep avocado separate and toss it in just before eating to prevent browning. The cucumber‑tomato mix can sit pre-dressed for a few hours, but the avocado should wait until the last moment.

FAQs

What can I substitute for red wine vinegar?

I often use lemon juice, white wine vinegar, or apple cider vinegar instead. They all brightened the salad beautifully—just choose what I have on hand.

Can I make it ahead of time?

I prep the veggies and mix-ins in advance, but I wait to add the avocado and dressing until it’s time to serve. That keeps everything fresh and crisp.

How do I keep the avocado from browning?

I wait until right before serving to add the avocado; that gives me the freshest color and flavor without a hint of browning.

Is this salad enough for a main dish?

I’ve served it as a light main at lunch or paired it with grilled chicken, shrimp, or fish for dinner—it works nicely as a light, satisfying entrée.

How can I make it more filling?

I add chickpeas, cooked quinoa, or a scoop of grilled protein for more substance and nutrition.

Conclusion

I find this Cucumber, Tomato & Avocado Salad to be one of my favorite go‑to summer dishes: vibrant, easy, and endlessly adaptable. It’s a breeze to whip up, and I always feel like I’m enjoying a fresh taste of the season.