Name: Cucumber Tomato Avocado Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 large avocado peeled, seeded, chopped; 2 cups cherry tomatoes halved; 2 cups yellow cherry tomatoes halved; 1-2 English cucumbers peeled and chopped; ¼ cup chopped red onion; 4 ounces feta cheese crumbles; ¼ cup fresh chopped parsley; 1 teaspoon lemon juice; 1 tablespoon red wine vinegar; 2 tablespoons olive oil; Salt and pepper to taste

There’s something about this fresh, vibrant mix that just sings summer on the palate. The **Cucumber Tomato Avocado Salad Recipe** is one of those dishes that feels light yet satisfying, perfect for when you want something crisp and colorful on your plate.

A white bowl filled with a fresh salad showing three main layers: a base layer of bright yellow and red cherry tomato halves, a middle layer of pale green cucumber chunks mixed with light green avocado cubes, and a top layer of crumbled white cheese sprinkled with small green herb pieces. The bowl is placed on a white marbled surface with half an avocado and a few whole red cherry tomatoes nearby. The salad looks colorful and fresh with a mix of smooth and crumbly textures. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cucumber Tomato Avocado Salad Recipe
Top Tip
How to Serve Cucumber Tomato Avocado Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cucumber Tomato Avocado Salad Recipe

Why You'll Love This Recipe

This salad checks all the boxes when I want something fresh, easy, and full of personality. It’s deceptively simple, but the combination of creamy avocado, juicy tomatoes, and tangy feta just works every time.

Refreshing Ingredients: Crisp cucumbers and ripe tomatoes bring a burst of freshness that's perfect for warm days.
Creamy + Tangy Flavor Balance: Avocado's richness gets a perfect counterpoint from lemon juice and feta cheese.
Super Simple to Make: You can mix it up in 15 minutes, no fancy cooking skills or gadgets needed.
Endlessly Adaptable: Easily make it your own with different herbs or add-ins, great for any season or occasion.

The image shows a close-up of a spoon holding a colorful salad with three main layers: small red cherry tomato halves, bright yellow cherry tomato halves, and chunks of light green avocado mixed with white feta cheese pieces and small bits of dark green parsley. The salad also includes small pieces of cucumber and red onion, adding pops of pale green and deep purple. The background is slightly blurred but shows a white marbled surface with more of the salad and whole cherry tomatoes, and a halved avocado. The overall look is fresh and vibrant, with different textures from soft avocado to firm tomatoes and crumbly cheese. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has its role, bringing texture, flavor, and freshness. Plus, there’s a beautiful color contrast that makes the salad pop visually. When shopping, always reach for ripe avocados and firm, sweet tomatoes—they’re key to making this salad truly shine.

Flat lay of a halved large avocado with vibrant green flesh drizzled lightly with lemon juice, bright red and yellow cherry tomato halves scattered artfully, chopped pale green English cucumber pieces, small piles of finely chopped deep purple-red onion, crumbly white feta cheese clusters, and fresh green parsley leaves arranged delicately around, with a small drizzle of red wine vinegar and olive oil glistening on the surface, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Avocado: Choose one that's ripe but firm; the lemon juice helps prevent browning while adding brightness.
Lemon Juice: A little acid balances the richness of the avocado and brings fresh zing.
Cherry Tomatoes: Using both red and yellow adds subtle sweetness and lovely color.
English Cucumbers: Peeled for a smoother texture and less bitterness in the skin.
Red Onion: Adds a tangy crunch, but chop finely so it doesn’t overpower the salad.
Feta Cheese: Crumbled feta lends a salty, creamy touch that pairs perfectly with the veggies.
Red Wine Vinegar: It wakes up the flavors with just the right amount of tang.
Olive Oil: A good-quality extra virgin olive oil brings silkiness and richness.
Salt and Pepper: Essential for seasoning, so don’t skimp here.
Fresh Parsley: Adds a fresh herbal note and pretty green flecks throughout.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this salad depending on the mood or what I have on hand. It’s a fantastic base that’s super flexible, so don’t be afraid to experiment and make it yours.

Go Greek: Adding kalamata olives and some grilled chicken turns it into a hearty, Mediterranean-inspired meal. I tried this at a summer cookout, and everyone loved the extra savory notes.
Make It Mexican: Toss in fresh corn kernels and black beans for a southwestern twist that’s great for lunchboxes or casual dinners.
Instant Italian: Swap the feta for mozzarella balls, then add marinated artichokes, diced salami, and white beans for a robust salad that feels like a light antipasto plate.
Fresh Herbs Swap: Try dill, basil, or cilantro instead of parsley for an exciting flavor shift.

Step-by-Step: How I Make Cucumber Tomato Avocado Salad Recipe

Step 1: Prep the Avocado with Care

Start by peeling, seeding, and chopping your avocado into bite-sized cubes. Immediately drizzle it with the lemon juice to keep it from turning brown and to add a zesty freshness. Toss gently to coat, and set aside while you prep the other ingredients.

Step 2: Get Your Veggies Ready

Halve your cherry tomatoes—using both red and yellow makes the salad look as good as it tastes. Peel and chop the English cucumbers into similarly sized pieces, and finely chop the red onion. I find peeling the cucumber helps reduce any bitterness from the skin and gives the salad a nicer texture.

Step 3: Combine and Crumble

In a large bowl, add the avocado, tomatoes, cucumbers, onion, and the feta cheese crumbles. Gently toss everything together so the ingredients mingle without getting mushy.

Step 4: Dress It Up

Whisk together the red wine vinegar, olive oil, and a generous pinch of salt and pepper. Pour this dressing evenly over your salad, then top with fresh chopped parsley. Toss gently once more to divide that herbaceous freshness throughout.

Top Tip

From my own kitchen adventures, a few tips make this salad a real winner every time. These little tricks save you from common pitfalls and help preserve the crisp, bright nature of the ingredients.

Prevent Soggy Salad: If you’re making this ahead, keep the dressing separate and add it just before serving. This keeps the veggies crisp.
Choose Ripe Avocados: Too soft and your salad turns mushy; too firm and it’s not creamy. Look for a slight give when you press gently.
Mince the Onion Fine: Large chunks of onion can overpower the salad, so chop it finely or soak briefly in cold water for milder flavor.
Toss Gently: Avocado is delicate, so folding rather than stirring keeps the salad intact and pretty.

How to Serve Cucumber Tomato Avocado Salad Recipe

cucumber tomato avocado salad - Serving Suggestion

Garnishes

I usually sprinkle extra fresh parsley on top—its bright green just makes the whole dish pop. Sometimes I throw on a few thinly sliced green onions or a handful of toasted pine nuts for added crunch and a nutty contrast.

Side Dishes

This salad shines alongside grilled chicken or seafood, but my favorite way to enjoy it is with warm, crusty bread or as a topping on grilled pita for an easy Mediterranean-style lunch.

Creative Ways to Present

For special occasions, I’ve served this salad layered in clear glass jars to show off the vibrant colors. It’s also delightful scooped onto endive leaves as appetizer bites at casual garden parties.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 1-2 days. I recommend storing the salad and dressing separately if possible to prevent it from getting watery. Give it a gentle toss right before serving to refresh the flavors.

Freezing

I don’t usually freeze this salad because the cucumbers and avocados don’t hold up well to freezing—they get mushy. It’s best enjoyed fresh for that crisp texture we all love.

Reheating

This salad is best served chilled or at room temperature. Since it’s a fresh veggie dish, reheating isn’t recommended—you’ll lose that lovely crispness and the avocado’s creamy texture.

Frequently Asked Questions:

Can I make the Cucumber Tomato Avocado Salad Recipe ahead of time?

Absolutely! Just keep the dressing separate to prevent the salad ingredients from getting soggy, and combine them right before serving for the best texture.

What’s the best way to keep the avocado from browning?

Drizzle fresh lemon juice over the chopped avocado as soon as you cut it. The acid helps slow oxidation and adds a zesty brightness that complements the salad.

Can I substitute the feta cheese?

Sure! If you want a milder flavor, try fresh mozzarella balls or even goat cheese. Each gives a different twist, but feta’s salty tang really pairs perfectly here.

Is this salad suitable for meal prep or packed lunches?

Yes! It’s a great make-ahead salad as long as you pack the dressing separately to keep the veggies fresh and crisp until you’re ready to eat. Add the avocado right before serving if you can to keep it from browning.

Final Thoughts

I keep coming back to this Cucumber Tomato Avocado Salad Recipe not just because it’s delicious but because it feels like eating sunshine on a plate. It’s fresh, easy, and feels a bit special despite the simplicity. Give it a try—you’ll enjoy how effortlessly it brightens up any meal or stands beautifully on its own as a light, healthy delight.