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

Fresh, vibrant, and bursting with colors and flavors, this Cucumber Tomato Avocado Salad Recipe is one of my favorite go-to dishes for warm days or quick lunches. The creamy avocado and tangy feta make every bite feel like a little celebration in your mouth.

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

Honestly, this salad ticks so many boxes—fresh, easy, and always a crowd-pleaser. I've made it countless times for picnics, weeknight dinners, and even a last-minute side dish for guests. It’s incredibly forgiving but it shines brightest when you use ripe, fresh ingredients.

Quick & Easy: Ready in just 15 minutes, perfect when you want something fresh without fuss.
Bold Flavors: The combo of creamy avocado, juicy tomatoes, and tangy feta creates a perfect balance.
Customizable: You can tweak herbs, veggies, or even turn it into a meal by adding protein.
Healthy & Refreshing: It’s packed with nutrients and super hydrating—great for hot days or after a workout.

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

Each ingredient in this Cucumber Tomato Avocado Salad Recipe brings its own personality but also works harmoniously with the rest. When shopping, look for produce that’s ripe but firm, especially the avocado and tomatoes, for the best texture and flavor.

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: Use a ripe but firm avocado so it holds its shape and gives that creamy richness without turning mushy.
Lemon Juice: A quick sprinkle prevents avocado browning and adds a fresh zing.
Cherry Tomatoes (both red and yellow): Cherry tomatoes are sweeter and juicier than regular ones, and mixing red and yellow adds a beautiful pop of color.
English Cucumbers: Peeled and chopped for a cool crunch without bitterness from the skins.
Red Onion: Adds just the right sharpness; soak briefly in cold water if you want milder flavor.
Feta Cheese Crumbles: Salty and tangy, feta lifts the salad with its creamy bite.
Red Wine Vinegar: Adds acidity and depth to the dressing, balancing the rich avocado and cheese.
Olive Oil: Go for good quality extra virgin olive oil—it really makes the dressing shine.
Salt and Pepper: Essential to season everything perfectly.
Fresh Parsley: Brings brightness and a hint of herbaceous freshness.

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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 switching up this salad to keep it interesting. Sometimes, I toss in kalamata olives for that Mediterranean flair or swap the parsley for fresh basil when I’m in an Italian mood. You should definitely play around with it too!

Go Greek: Add sliced kalamata olives and grilled chicken to turn it into a hearty meal—I’ve done this multiple times and guests love it.
Make It Mexican: Mixing in corn kernels and black beans gives it a yummy southwestern twist and adds a nice texture contrast.
Instant Italian: Swap feta for mozzarella balls, chuck in marinated artichoke hearts and diced salami for a salad that doubles as an antipasto platter.

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

Step 1: Prep the Creamy Avocado

Start by peeling, seeding, and chopping your avocado into bite-sized chunks. Right after chopping, drizzle the lemon juice over the avocado to keep it from browning while you prep the rest of your ingredients. This little trick keeps the salad looking vibrant for longer—trust me, I learned this the hard way after a few disappointing brown bites.

Step 2: Halve the Tomatoes and Chop the Cucumbers

Grab your cherry tomatoes—both red and yellow for a colorful mix—and slice them in half. Peel your English cucumbers and chop them into chunks roughly the same size as your avocado. The goal is to have pieces that blend nicely on your fork. I usually toss everything in a large bowl as I go, so it’s easier to mix later.

Step 3: Add the Onions and Feta

Next, finely chop the red onion. If you find raw onion a bit too sharp, soak the chopped pieces in cold water while you whisk together the dressing—this mellows the flavor without losing the crunch. Add the onion and crumbled feta cheese into the mixing bowl with your avocado and veggies.

Step 4: Whisk Your Dressing and Toss

Combine the red wine vinegar, olive oil, salt, and pepper in a small bowl and whisk until emulsified. Pour this beautiful dressing over your salad ingredients. Then, sprinkle the fresh chopped parsley on top and toss gently—try not to mash the avocado; you want those creamy chunks to stay intact. I find using large salad servers helps keep the salad looking as pretty as it tastes.

Top Tip

Having made this salad countless times, I’ve discovered a few tips that make all the difference. These little nuggets of wisdom will help you avoid common pitfalls and bring out the best flavors.

Prevent Avocado Browning: Don’t skip the lemon juice on your avocado—it’s a game-changer for color and freshness.
Soften Raw Onion: Soaking chopped red onion in cold water for 10 minutes tames its sharpness and adds crunch.
Toss Gently: Use large spoons or salad servers to toss without mashing the avocado chunks.
Quality Olive Oil: Using a fruity, fresh extra virgin olive oil really elevates the dressing.

How to Serve Cucumber Tomato Avocado Salad Recipe

cucumber tomato avocado salad - Serving Suggestion

Garnishes

I usually finish this salad with a sprinkle of fresh parsley, but sometimes I add a little crumbled extra feta or thin ribbons of fresh basil for a different angle. A quick crack of black pepper on top makes every bite pop.

Side Dishes

This salad is such a versatile side! I love pairing it with grilled chicken or fish, especially on summer evenings. It also works wonderfully alongside your favorite crusty bread or a simple quinoa pilaf for a light but satisfying meal.

Creative Ways to Present

For special occasions, try layering the salad in a clear glass bowl so those gorgeous colors shine through. Or you can serve it in individual small bowls topped with microgreens or edible flowers to impress guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which happens less often than you think!), store the salad in an airtight container in the fridge. To keep everything fresh and crisp, I store the dressing separately and add it just before serving the next day so the veggies don’t get soggy.

Freezing

This salad doesn’t freeze well because of the avocado and fresh ingredients, so I recommend enjoying it fresh and planning to eat any leftovers within 1-2 days.

Reheating

Since it’s best served fresh and cold, reheating isn’t necessary or recommended. If you want a warm meal, just enjoy this salad as a fresh side alongside a hot entrée.

Frequently Asked Questions:

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

You can prepare the cut vegetables and dressing separately ahead of time, but for best texture and to avoid avocado browning, I recommend assembling the salad just before serving.

What can I substitute for feta cheese in this salad?

If you prefer a milder cheese, fresh mozzarella balls or goat cheese work beautifully. For a vegan option, try marinated tofu or a sprinkle of nutritional yeast for umami flavor.

Can I use regular cucumbers instead of English cucumbers?

Yes, but regular cucumbers have thicker skins and more seeds, so peeling and deseeding is recommended to avoid bitterness and excess water in the salad.

How long does this salad stay fresh in the fridge?

Because of the avocado, it’s best consumed within 1-2 days. Storing the dressing separately and adding it just before serving helps extend freshness and texture.

Final Thoughts

This Cucumber Tomato Avocado Salad Recipe is one of those dishes I turn to when I want something fresh, easy, and ridiculously tasty. It feels light but satisfying, colorful and inviting, and never fails to brighten up a meal or even stand on its own. I hope you’ll find it just as delightful as I do—once you make it, it might just become a staple in your kitchen like it is in mine!