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This tomato cucumber avocado salad has become my summer salvation during those hot days when cooking feels impossible. The combination of juicy tomatoes, crisp cucumbers, and creamy avocado creates a refreshing dish that satisfies without weighing you down.
I first made this salad for a neighborhood potluck when I needed something impressive yet simple. It disappeared within minutes, and now I keep the ingredients on hand all summer long for impromptu gatherings.
Ingredients
- Red and yellow cherry tomatoes: Bursting with sweet juiciness and adding vibrant color to the salad
- Ripe avocados: Providing creamy richness and healthy fats that make this salad satisfying
- English cucumber: Offering refreshing crunch and hydration without the bitterness of regular cucumbers
- Red onion: Delivering a sharp pungent flavor that balances the milder ingredients
- Fresh mozzarella balls: Contributing a milky creaminess that complements the acidity of the tomatoes
- Basil pesto: Infusing the salad with herbal notes and bringing all flavors together
- Lemon juice: Brightening the entire dish while keeping the avocados from browning
Step-by-Step Instructions
- Prep the vegetables:
- Halve the cherry tomatoes, dice the avocados into 1-inch cubes, slice the cucumber into thin half-moons, and finely dice the red onion. Keep the pieces uniform for balanced bites and visual appeal.
- Combine the ingredients:
- Place all prepared vegetables and mozzarella balls in a large bowl with plenty of room for tossing. The colorful medley should be gently mixed to prevent crushing the delicate ingredients.
- Dress the salad:
- Drizzle with basil pesto and fresh lemon juice, starting with less than you think you need. Toss gently using two spoons to coat everything evenly without mashing the avocado.
- Season to taste:
- Add salt and freshly ground black pepper according to your preference. Remember that the pesto and mozzarella already contain salt, so taste first before adding more.
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The fresh mozzarella balls are my favorite ingredient in this salad. I remember serving this at my daughter's graduation party where an Italian guest told me it reminded her of summers in Naples. That compliment made my day and confirmed this recipe's authentic Mediterranean flavors.
Make It Ahead
This salad can be partially prepped up to 24 hours in advance. Prepare all ingredients except the avocado and store them separately in the refrigerator. The dressing can be mixed and kept in a small container. When ready to serve, dice the avocado, combine everything, and toss with the dressing. This method ensures maximum freshness and prevents avocado browning.
Customization Ideas
Transform this salad into a personalized creation by adding your favorite ingredients. Grilled chicken or shrimp turns it into a substantial protein-packed meal. Cannellini beans offer a vegetarian protein alternative. Olives bring a briny punch, while toasted pine nuts contribute a wonderful textural contrast. For a grain-based variation, mix in cooked and cooled farro or quinoa to create a hearty dinner salad.
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Serving Suggestions
This versatile salad pairs beautifully with grilled meats, especially Mediterranean-inspired dishes like lemon garlic chicken or grilled lamb. For a complete summer meal, serve alongside crusty Italian bread and a chilled glass of Pinot Grigio. The salad also makes an excellent topping for toasted sourdough to create an elevated bruschetta for appetizers.
Frequently Asked Questions
- → Can I use store-bought pesto for this salad?
Yes, store-bought pesto works perfectly, but feel free to use homemade pesto for added freshness and flavor.
- → Can this salad be made ahead of time?
Yes, you can prepare this salad ahead. Assemble the ingredients but add avocados and dressing just before serving to maintain freshness.
- → Can I substitute mozzarella cheese balls?
Yes, you can use diced fresh mozzarella or even other cheeses like feta or goat cheese for a different flavor experience.
- → What can I serve this salad with?
This salad pairs wonderfully with grilled meats, seafood, or crusty bread for a balanced meal.
- → How can I make this salad vegan?
To make this salad vegan, replace mozzarella with a plant-based cheese and ensure the pesto is dairy-free.