Description
Cucumber, Tomato & Avocado Salad is a refreshing, no-cook summer dish combining crisp cucumbers, juicy tomatoes, and creamy avocado with feta and a light vinaigrette—perfect as a vibrant side or light main.
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
Instructions
- In a large bowl, combine diced cucumber, tomatoes, and avocado.
- Add feta, red onion, and parsley to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado or feta.
- Serve immediately for the best freshness and texture.
Notes
- Use lemon juice, white wine vinegar, or apple cider vinegar if red wine vinegar isn’t available.
- Wait to add avocado and dressing until just before serving to avoid browning and sogginess.
- Swap parsley with dill, cilantro, or basil for flavor variation.
- Add extras like chickpeas, quinoa, or grilled protein to make it a main dish.
- Best eaten fresh—store undressed and without avocado for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
