Garden Fresh Cucumber, Tomato, and Avocado Salad

Discover the vibrant flavors of summer with this refreshing Cucumber, Tomato, and Avocado Salad. Combining the crispness of baby cucumbers, the juiciness of ripe tomatoes, and the creamy richness of Hass avocado, this salad is a perfect harmony of textures and tastes. Tossed with a zesty red wine vinegar dressing and aromatic basil, it’s an ideal side dish or light meal that will invigorate your taste buds.

Every summer, our garden overflows with fresh tomatoes and cucumbers, and this salad has become a beloved staple in our household. My husband eagerly anticipates the first ripe tomatoes of the season just so we can whip up this delightful dish. It’s become our go-to for family picnics and barbecues, and even our little ones can’t resist its colorful allure. The simplicity and fresh ingredients make it a winner every time, reminding us of warm, sunny days spent enjoying the bounty of our garden.

Why This Cucumber, Tomato, and Avocado Salad?

Fresh Ingredients: The salad is packed with garden-fresh vegetables, ensuring a burst of natural flavors in every bite.
Balanced Flavors: The combination of sweet tomatoes, crisp cucumbers, creamy avocado, and tangy red wine vinegar creates a perfect harmony.
Quick and Easy: With minimal preparation, this salad can be ready in minutes, making it an ideal choice for busy days.
Versatile: Enjoy it as a side dish, a light lunch, or a refreshing appetizer.

Ingredients

The Vegetables:

4 medium-sized fresh, ripe tomatoes (approximately 480g / 1 lb)
4 fresh, firm baby cucumbers (approximately 200g / 7 oz)
1 ripe Hass avocado (approximately 200g / 7 oz)
1/2 medium-sized red onion, peeled and diced (approximately 60g / 2 oz)
1/2 bunch fresh basil, rinsed, dried, and finely chopped
1 pinch granulated sugar

The Dressing:

6 tablespoons good quality extra virgin olive oil (90g / 3.2 oz)
3 tablespoons red wine vinegar (45g / 1.6 oz)
3/4 teaspoon kosher salt
3/4 teaspoon granulated sugar
1 garlic clove, pressed
1 teaspoon dried oregano
1 pinch freshly ground black pepper

Directions

Core the tomatoes, cut them in half, then cut each half lengthwise into 3 wedges. Cut each wedge in half crosswise. Place the tomatoes in a large bowl, sprinkle with a pinch of sugar, and toss briefly.
Cut off the ends of the cucumbers. Using a vegetable peeler, make long stripes from top to bottom. Slice the cucumbers into 1/4-inch (0.6 cm) thick pieces, slightly on the diagonal, and add them to the bowl with the tomatoes.
Slice the avocado lengthwise into 4 quarters and remove the pit. Gently remove the skin, then slice into 3/8-inch (1 cm) thick slices on the diagonal. Add the avocado, diced onion, and chopped basil to the bowl.
For the dressing, whisk together the olive oil, red wine vinegar, kosher salt, sugar, pressed garlic, dried oregano, and freshly ground black pepper in a small bowl until well combined.
Pour the dressing over the vegetables and toss gently using both hands. Serve immediately or cover the bowl with plastic wrap and let it sit at room temperature until ready to serve. The flavors meld beautifully over time.

Notes

Substitutions: Feel free to substitute the red onion with shallots or green onions for a milder flavor. You can also use white wine vinegar or apple cider vinegar if you prefer.
Add-Ins: For added protein, consider tossing in some crumbled feta cheese or grilled chicken pieces.
Storage: This salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious the next day.
Nutritional Information: Packed with healthy fats from the avocado and olive oil, this salad is not only delicious but also nutritious, offering a good source of vitamins and antioxidants.