There’s something wonderfully fresh and vibrant about this Cucumber Tomato Avocado Salad Recipe that just brightens up any meal. The creamy avocado, juicy tomatoes, and crisp cucumbers combine in a way that feels both soothing and exciting on the palate. It’s perfect whether you need a light lunch or a colorful side dish for dinner.

A close-up top view of a white bowl filled with a colorful salad. The salad has two main layers: a base layer of chopped green cucumbers with a fresh, slightly wet texture, mixed with diced light green avocado pieces, and on top, a layer of halved small red cherry tomatoes and golden yellow tomatoes, all mixed evenly. Small white crumbles of cheese are scattered over the top, adding a crumbly texture. The salad is sprinkled with finely chopped green herbs, giving a fresh look. Around the bowl, there is half an avocado with the seed still inside and a few small red cherry tomatoes on a white marbled surface. 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 Cucumber Tomato Avocado Salad Recipe isn’t just another salad to toss together. It’s one of those recipes I keep coming back to because it’s simple, fresh, and surprisingly versatile. Whenever summer rolls around, this salad always feels like a celebration of the season’s best flavors.

Super Fresh Ingredients: The combination of cucumbers, two types of cherry tomatoes, and creamy avocado gives every bite a lovely mix of textures and tastes.
Easy to Make: No cooking required—just chop, whisk, and toss. Perfect for busy weeknights or last-minute guests.
Customizable: You can tweak it by adding herbs or protein to make it a meal or keep it simple as a refreshing side.
Bright Flavors: The lemon juice and red wine vinegar dressing add a nice zing, balancing the creaminess and crispness perfectly.

A close-up of a spoon holding a colorful salad with three main layers: bright yellow cherry tomato halves, small red cherry tomato halves, and diced pale green avocado chunks mixed with small pieces of light purple onion and white cheese crumbles, all sprinkled with chopped green herbs. The spoon is above a white bowl filled with the same salad, set on a white marbled surface. In the background, there is a blurred bunch of red cherry tomatoes and a halved avocado with a dark green outer skin. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What’s great about these ingredients is that each one adds a unique texture and flavor, and together they create this harmonious mix that just feels fresh and satisfying. I always recommend looking for ripe yet firm avocado and the freshest cherry tomatoes you can find — it really makes a difference.

Flat lay of halved red and yellow cherry tomatoes, chopped creamy avocado with a drizzle of lemon juice, peeled and chopped English cucumber, finely chopped red onion, crumbly white feta cheese, bright green fresh parsley leaves scattered around, and a small glass jar of red wine vinegar, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Avocado: Adds creamy richness that balances the crisp veggies perfectly. Use ripe but firm to avoid mushiness.
Lemon Juice: Keeps the avocado from browning and adds refreshing acidity.
Cherry Tomatoes (Red & Yellow): The mix of colors brightens the salad and offers a sweet, tangy burst in every bite.
English Cucumbers: Peeled and chopped for a cool, crunchy texture that’s not bitter.
Red Onion: Adds mild pungency and a bit of crunch—feel free to soak thin slices in water to mellow it out if you prefer.
Feta Cheese Crumbles: The salty, tangy flavor of feta complements the sweetness of the tomatoes and creaminess of avocado.
Red Wine Vinegar: Gives the dressing a sharp, fruity acidity that lifts the whole salad.
Olive Oil: A good-quality extra virgin olive oil brings richness and rounds out the dressing.
Salt & Pepper: Essential seasoning to bring all flavors together.
Fresh Chopped Parsley: Adds freshness and a subtle herbal note on top.

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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

One of the things I love about this Cucumber Tomato Avocado Salad Recipe is how easy it is to switch up. I often add or swap ingredients depending on what’s in season or what I’m craving. Making a salad your own is part of the fun!

Variation: I sometimes toss in fresh basil or cilantro for an herby twist that brightens the whole salad.
Protein additions: For a fuller meal, grilled chicken or beans work beautifully.
Go Greek: Kalamata olives add a salty bite that pairs well with the feta.
Southwest style: Throw in some corn kernels and black beans, then swap parsley for cilantro and a squeeze of lime for zest.

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

Step 1: Prep the Avocado Gently

Start by peeling and seeding your avocado, then chop it into bite-sized cubes. Drizzle with the lemon juice immediately—that’s my little trick to keep it from turning brown while you prep other ingredients. It also adds a nice tang that wakes up the creamy avocado flavor.

Step 2: Chop the Fresh Veggies

Halve your cherry tomatoes—mix red and yellow ones for a beautiful burst of color—and peel and chop your English cucumbers. Chop the red onion finely; I usually soak mine in cold water for 5 minutes to take the edge off if I’m feeling sensitive to raw onion.

Step 3: Whisk Up the Dressing

In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper. This simple dressing brings all the flavors together without overpowering the freshness of the veggies.

Step 4: Combine and Toss

In a large bowl, combine the avocado, tomatoes, cucumbers, onion, and feta cheese. Pour the dressing over, add the chopped parsley last, and toss gently. Be careful not to mash the avocado—you want those creamy cubes to stay intact for the best texture.

Top Tip

After making this Cucumber Tomato Avocado Salad Recipe several times, I learned that handling the avocado gently is key to the perfect salad. Also, prepping your ingredients in advance makes putting it all together a breeze, especially when you’re juggling other dishes.

Keep Avocado Fresh: Always toss diced avocado with lemon juice right after chopping to prevent browning and add a fresh zing.
Mild Onion: Soaking onion slices helps soften their bite without losing flavor—great tip if you want to keep the salad balanced.
Combine Last: Add the dressing and parsley just before serving so the salad stays crisp and colorful.
Don’t Over-Toss: Gently fold the salad so you keep those beautiful avocado pieces from turning mushy.

How to Serve Cucumber Tomato Avocado Salad Recipe

cucumber tomato avocado salad - Serving Suggestion

Garnishes

I like to add a sprinkle of fresh chopped parsley as a simple garnish, but sometimes I go for a few torn basil leaves or even a scattering of toasted pine nuts for crunch. A dash of freshly cracked black pepper on top always makes the flavors pop too.

Side Dishes

This salad pairs wonderfully with grilled meats like chicken or fish, and I love serving it alongside some crusty bread or pita to soak up the dressing. It also makes a refreshing contrast next to spicy dishes or grilled veggies.

Creative Ways to Present

For a special occasion, I’ve served this salad layered in individual glass jars or clear bowls to show off the beautiful colors. Another fun idea is to stuff it inside hollowed-out ripe tomatoes or avocados for a playful presentation that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad in an airtight container in the fridge and add the dressing just before eating. This helps prevent the vegetables, especially the cucumbers, from getting soggy. I find it best eaten within 1-2 days for the freshest experience.

Freezing

I wouldn’t recommend freezing this salad because the water content in cucumbers and tomatoes makes them turn mushy after thawing. It’s better enjoyed fresh!

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you’re pairing it with a warm main dish, just take it out of the fridge about 10 minutes before serving.

Frequently Asked Questions:

Can I use regular tomatoes instead of cherry tomatoes in this recipe?

Yes! Regular tomatoes will work, but cherry tomatoes give a sweeter, juicier bite and are easier to prep quickly. If you use larger tomatoes, just chop them into bite-sized chunks and drain excess juice to prevent the salad from being watery.

How do I prevent the avocado from browning in the salad?

Tossing the diced avocado with lemon juice immediately after chopping helps slow down browning significantly. Also, adding the dressing and tossing the salad just before serving keeps the avocado looking fresh longer.

Can I make this salad vegan?

Absolutely! Just omit the feta cheese or replace it with a vegan cheese alternative or toasted nuts for crunch and flavor. The salad remains tasty and fresh without the cheese.

What other herbs work well in this salad besides parsley?

Basil, cilantro, and dill are excellent choices if you want to experiment. Each herb gives a unique flavor — basil is sweet and aromatic, cilantro adds a bright freshness, and dill brings a subtle earthiness.

Final Thoughts

This Cucumber Tomato Avocado Salad Recipe has a special place in my meal rotation. It’s one of those recipes that delivers freshness with minimal fuss and always impresses. Whether you’re serving it as a light side or jazzing it up as a full meal, I promise you’ll enjoy the burst of flavors and textures. So next time you want something simple, colorful, and fresh, give this salad a try — your taste buds will thank you!