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Easy Tomato Cucumber Avocado Salad Recipe

This fresh tomato cucumber avocado salad with mozzarella and basil pesto is a light, refreshing, and nutrient-packed dish made with juicy tomatoes, creamy avocado, crisp cucumber, and soft mozzarella. Tossed with lemon and basil pesto, it’s the perfect summer side or easy no-cook meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 –6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 264
Ingredients Method Notes

Ingredients
  

  • 1/2 pound red cherry tomatoes halved
  • 1/2 pound yellow cherry tomatoes halved
  • 2 ripe avocados diced
  • 1 cucumber sliced
  • 1/3 cup red onion diced
  • 8 ounces fresh mozzarella balls ciliegine or bocconcini
  • 1/4 cup basil pesto
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Wash and prepare all vegetables. Halve the tomatoes, dice the avocados, slice the cucumber, and finely dice the red onion.
  2. Place tomatoes, avocado, cucumber, red onion, and mozzarella balls into a large mixing bowl.
  3. Drizzle basil pesto and lemon juice over the salad.
  4. Gently toss until evenly coated, being careful not to mash the avocado.
  5. Season with salt and black pepper to taste.
  6. Serve immediately for best freshness and texture.

Notes

For best results, prepare ingredients ahead but dress the salad just before serving to keep the avocado vibrant and the vegetables crisp.