Cucumber Tomato Avocado Salad
This Cucumber Tomato Avocado Salad is a fresh, no lettuce summer salad made with cherry tomatoes, Persian cucumbers, creamy avocado, red onion, and basil, and it’s all tossed in a vibrant lemon vinaigrette. It’s light, healthy, and comes together in minutes, making it the perfect easy summer side dish for grilled meats, picnics, or quick weeknight dinners!
If you’re looking for a salad that’s fresh, simple, and actually satisfying, this Cucumber Tomato Avocado Salad is it.
It’s one of those recipes that proves you don’t need lettuce to make a great salad. The crisp cucumbers, juicy tomatoes, and creamy avocado create the perfect balance of texture, while fresh basil and a bright lemon vinaigrette bring everything together.
This is the kind of easy summer salad you’ll make on repeat — whether you need a quick side dish, something light for lunch, or a way to use up all those peak-season tomatoes. 🙂
Need more salad inspiration? My collection of summer salad recipes is packed with delicious recipes to enjoy all season long!
Why you’ll love this recipe
- Fresh and seasonal. It’s the perfect place to use summer tomatoes, cucumber and basil.
- No lettuce required. No lettuce means no wilting…just fresh, hearty veggies.
- Quick and easy. Ready in about 15 minutes.
- Healthy and clean ingredients. Naturally gluten-free, dairy-free, and vegan.
- Versatile. Pairs with almost anything you’re serving.
Recipe ingredients
- Tomatoes. You’ll need 2 cups of cherry tomatoes, or about 1 pint. Cherry tomatoes work best in this salad because they’re naturally sweeter, less watery, and hold their shape well when tossed.
- If using larger tomatoes (like Roma or vine-ripened), remove the seeds before chopping so the salad doesn’t become too watery.
- Cucumber. I prefer small Persian cucumbers here as they’re seedless and I like the smaller size, but use your favorite variety.
- Avocado. Make sure your avocados are ripe yet firm for the best texture.
- Red onion. Adds a nice savory flavor. Soak red onion in cold water for 5–10 minutes if you want a milder flavor, or omit it entirely if you’re not a fan.
- Basil. Adds fresh, herbaceous flavor that elevates the salad. No fresh basil? See my fresh herbs guide for suitable substitutes and the flavor profiles for each.
- Lemon vinaigrette. My homemade lemon vinaigrette includes a simple blend of olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt and pepper.
See the recipe card below for the full list of ingredients and quantities.
How to make cucumber tomato avocado salad
This salad is super simple to prepare, and the dressing can be made up to a few days in advance to make prep time even faster.
Pro tip: Add the avocado last and toss gently to keep it from breaking down.
See the recipe card below for full instructions.
Tips for success
- Toss very gently so the avocado holds its shape, or add the avocado in last.
- Use ripe but firm avocados for the best texture.
- Soak red onion in cold water for 5–10 minutes if you want a milder flavor.
- Serve right away for the freshest flavor and texture.
Recipe FAQs
I don’t recommend assembling this salad until just before serving. However, you can prep everything except the avocado and basil ahead of time and store them separately until you assemble the salad.
The dressing can be made up to a few days in advance. Be sure to let it stand at room temperature for about 30 minutes so that the olive oil softens. Once softened, shake vigorously until emulsified.
Persian cucumbers are ideal because they’re crisp and have fewer seeds, but English cucumbers work great too.
Serving suggestions
This cucumber tomato avocado salad is extremely versatile and can be served numerous ways as follows:
- Add protein such as tequila lime chicken, air fryer shrimp, or chickpeas or white beans.
- Serve alongside grilled burgers or grilled tri tip at your next cookout.
- Make it Mediterranean by adding kalamata olives and feta cheese.
Storage tips
This salad is best enjoyed the day that it’s made, but if needed:
- Store in an airtight container in the refrigerator for up to 1 day.
- The avocado may brown slightly, but the flavor will still be good.
- For best results, add avocado just before serving.
More no lettuce salad recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Cucumber Tomato Avocado Salad
Ingredients
- 1 pint cherry tomatoes halved (about 2 cups); see note 1
- 3 small Persian cucumbers sliced 1/4" thick; see note 2
- 1/2 cup thinly sliced red onion see note 3
- 1/4 cup freshly chopped basil
- lemon vinaigrette to taste
- 1 large avocado pitted and diced
Instructions
- Place the cherry tomatoes, cucumber, red onion and chopped basil in a large bowl.1 pint cherry tomatoes, 3 small Persian cucumbers, 1/2 cup thinly sliced red onion, 1/4 cup freshly chopped basil
- Add lemon vinaigrette and toss gently to coat. Taste and add salt and pepper as needed.lemon vinaigrette
- Add the avocado and stir gently to combine. Adding the avocado last will help it retain it's texture. Serve immediately and enjoy!1 large avocado
Notes
- Pro tip: If using larger tomatoes (like Roma or vine-ripened), it’s best to remove the seeds so the salad doesn’t become too watery. Do this by slicing the tomato in half, gently scoop out the seeds and excess liquid with a spoon, then dice and use as directed.
- If using a larger cucumber, you’ll need about 1/2. Cut the cucumber in half, then cut lengthwise in half and chop.
- Soak red onion in cold water for 5–10 minutes if you want a milder flavor.
- Salad is best enjoyed immediately, but if you have leftovers, store in an airtight container in the refrigerator for up to 1 day.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
