Sometimes the simplest salads become your kitchen heroes, and this Cucumber Tomato Avocado Salad Recipe is exactly that. It’s fresh, vibrant, and loaded with big, bold flavors that come together in such an effortlessly delicious way. Trust me, once you make it, it’ll be on repeat all summer long.

A white bowl filled with a colorful salad made of three main layers: the bottom layer has bright yellow and red cherry tomatoes cut in halves, the middle layer contains chunky pieces of light green cucumber and pale green avocado, and the top layer is sprinkled with small white crumbles of cheese and bits of green herbs. Around the bowl on a white marbled surface are a half avocado and three whole red cherry tomatoes on a vine, with a small sprig of fresh green parsley nearby. 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

I still remember the first time I tossed together this salad on a sunny weekend — the crisp cucumbers paired with creamy avocado and the bright burst of tomatoes made every bite a little celebration. It’s quick, healthy, and you don’t need to be a kitchen pro to get it right.

Super simple prep: Chopping and mixing are all it takes, making it perfect for busy weeknights or last-minute guests.
Beautifully colorful: The mix of red and yellow cherry tomatoes with green avocado and cucumber makes it as pretty as it is tasty.
Versatile flavor profile: Tangy feta and a zesty dressing bring everything together with a perfect balance of creaminess and brightness.
Customizable and fresh: It’s a great base to add your favorite herbs, proteins, or veggies for a crowd-pleasing dish.

A close-up view of a spoonful of salad showing three main layers: the bottom layer has bright red and yellow cherry tomatoes, the middle layer contains light green avocado chunks mixed with small pieces of red onion, and the top layer is sprinkled with fresh green herbs and small white cheese crumbles. The salad in the background fills a white bowl and rests on a white marbled surface, with more tomatoes and a halved avocado blurred in the back. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this salad plays a crucial role in giving that fresh, vibrant taste I love. Choosing ripe avocado, juicy cherry tomatoes, and crisp cucumbers makes all the difference. Plus, a few pantry staples pull it all together beautifully.

Flat lay of halved red and yellow cherry tomatoes, chopped bright green avocado with a drizzle of lemon juice, peeled and chopped pale green English cucumbers, finely chopped red onion, crumbly white feta cheese, and fresh green parsley sprigs, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Avocado: Look for ones that yield slightly under gentle pressure—creamy but firm—so your salad doesn’t turn mushy.
Lemon Juice: Tossing avocado with lemon juice prevents browning and adds a lovely zesty note.
Cherry Tomatoes: Use a mix of red and yellow for eye-catching color and a juicy sweet-tart punch.
English Cucumbers: Peeled and chopped for crispness without bitterness; their mild flavor balances the salad.
Red Onion: Adds a slight sharp bite and crunch; soak in cold water briefly if you want to soften the pungency.
Feta Cheese: The salty creaminess contrasts deliciously with fresh veggies and avocado.
Red Wine Vinegar: Tangy acid that brightens the whole bowl without overpowering.
Olive Oil: A good quality one adds a smooth richness and helps marry the flavors.
Salt & Pepper: Seasoning enhances everything naturally.
Fresh Parsley: Brings a fresh herbaceous note and a pop of green to finish.

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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

This cucumber tomato avocado salad recipe is absolutely adaptable — I often switch it up depending on what’s in my fridge or mood. Don’t hesitate to tweak it to make it truly yours.

Variation: I once added grilled chicken and kalamata olives for a Greek-inspired twist that turned it into a filling meal.
Herb swap: Sometimes I use dill or cilantro instead of parsley for a fresh, aromatic spin.
Spice it up: A pinch of crushed red pepper or a dash of smoked paprika can add a subtle kick if you’re feeling adventurous.
Make it vegan: Simply skip the feta or replace it with vegan cheese, and you’re good to go.

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

Step 1: Prep And Protect The Avocado

Start by peeling and chopping your avocado. Immediately drizzle the lemon juice over the chunks to keep them from turning brown. I like to do this first so I can prep the other ingredients without worrying about any discoloration.

Step 2: Chop Your Fresh Veggies

Halve both red and yellow cherry tomatoes, peel and chop your cucumber into bite-sized pieces, and finely chop the red onion. I recommend soaking the onion in cold water for about 5 minutes to mellow out the sharpness if you find raw onion overpowering.

Step 3: Combine All Ingredients Gently

Toss the avocado, tomatoes, cucumbers, onion, and crumbled feta in a large bowl. Be gentle so the avocado doesn’t get mushy — delicate folding makes a big difference here.

Step 4: Whisk And Pour The Dressing

Whisk together red wine vinegar, olive oil, salt, and pepper until emulsified. Pour this over the salad and toss carefully to coat every juicy piece with that tangy goodness.

Step 5: Top With Fresh Parsley And Serve

Finish by sprinkling fresh chopped parsley over the top. This not only adds a fresh herb flavor but also an inviting pop of color. Voilà — your salad is ready to enjoy!

Top Tip

From making this salad dozens of times, I’ve learned a few little tweaks that really elevate it. Here’s what I keep in mind to get the best taste and texture every time.

Use ripe but firm avocados: They hold their shape better and don’t turn mushy fast, especially if you're prepping ahead.
Add lemon juice early: Tossing avocado chunks with lemon juice right away prevents browning and keeps the salad looking fresh.
Toss gently: Carefully combine ingredients to avoid smashing the avocado — a light folding motion is your friend.
Dress just before serving: If you’re making this ahead, store dressing separately to keep veggies crisp and fresh.

How to Serve Cucumber Tomato Avocado Salad Recipe

cucumber tomato avocado - Serving Suggestion

Garnishes

I’m a fan of extra fresh herbs — sometimes just parsley or basil — sprinkled on top before serving. A few thin slices of radish or a sprinkle of toasted pumpkin seeds add lovely crunch and a pop of texture too.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a light, bright meal. I also love it alongside crusty bread or as a refreshing contrast to spicy barbecue dishes.

Creative Ways to Present

For special gatherings, I’ve served this salad layered in individual glass jars for a pretty presentation. It’s an instant crowd-pleaser and keeps portions just right. Another fun idea is stuffing avocado halves with the salad for a beautiful, edible bowl.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I keep the salad in an airtight container in the fridge for up to 2 days. I usually store the dressing separately to keep the veggies from getting soggy. Give it a gentle toss before serving again to refresh all the flavors.

Freezing

This salad doesn’t freeze well because avocado and fresh veggies lose their texture when thawed. I recommend enjoying it fresh to best savor those crisp, fresh elements.

Reheating

No reheating needed here! This salad is a cold dish, best served fresh or chilled straight from the fridge. If your leftovers feel a little watery, just drain off any liquid before serving.

Frequently Asked Questions:

Can I use regular tomatoes instead of cherry tomatoes?

Yes, you can substitute regular tomatoes, but cherry tomatoes tend to be sweeter and less watery, which helps keep the salad crisp and balanced. If using larger tomatoes, dice them into bite-sized pieces for best results.

How do I keep the avocado from browning?

Tossing the chopped avocado with lemon juice right after cutting is key to preventing browning. Also, storing the salad in an airtight container and keeping it chilled helps maintain its bright green color.

Can I make this salad vegan?

Absolutely! Simply leave out the feta cheese or replace it with a vegan-friendly cheese or crunchy nuts like toasted almonds for added texture and flavor.

What’s the best way to serve this salad?

This salad shines as a side dish for grilled meats, fish, or as a fresh topping for sandwiches and tacos. You can also enjoy it on its own as a light, healthy lunch.

Final Thoughts

This Cucumber Tomato Avocado Salad Recipe feels like a little celebration of fresh, simple ingredients that come together beautifully every time I make it. Whether you’re serving it as a quick side or a light meal, it has that effortless charm that makes healthy eating feel joyful and delicious. I’m excited for you to try it and make it your own — it’s one of those recipes that feels like a warm hug from the inside out.