This refreshing tomato cucumber salad brings together juicy tomatoes, crisp cucumbers, creamy avocado, and sweet mozzarella. Topped off with zesty basil pesto, it’s a treat for your taste buds!
I love how colorful this salad is! It’s perfect for sunny days or as a side dish for a get-together. Plus, it’s super easy to whip up—just chop and mix. Yum! 😋
Ingredients & Substitutions
Cherry Tomatoes: These are sweeter and more flavorful than standard tomatoes. If you can’t find them, you can use grape tomatoes or even diced larger tomatoes, but cut them into smaller pieces to keep the texture similar.
Cucumber: I like using English cucumbers because they have fewer seeds and a thin skin. You can also swap with Persian cucumbers or any crunchy variety, but be sure to peel if using a thicker-skinned type.
Avocado: Ripe avocados add creaminess to the salad. If they’re not in season, consider using diced mango for a different twist while still keeping the creaminess.
Mozzarella Balls: Bocconcini are great, but if you prefer a different cheese, feta or cubed cheddar can be delicious alternatives.
Basil Pesto: If you want a fresh herb flavor but don’t have pesto, a mixture of fresh basil, olive oil, and a little garlic can work. Store-bought pesto is fine too but check for those with no added preservatives for better flavor!
How Do I Toss the Salad Without Mashing the Avocado?
Gently tossing your salad is key, especially to keep the avocado intact. Here’s how to do it right:
- Start by combining the firmer ingredients like tomatoes, cucumber, and bell pepper in a bowl first.
- Add the soft elements, like avocado and mozzarella, last.
- Use large, gentle motions to mix without crushing the avocado. You can use a spatula or a large wooden spoon.
- Try to lift and turn the ingredients rather than stirring vigorously.
Taking this care means a beautiful salad with lovely chunks of avocado!
How to Make Tomato Cucumber Salad with Avocado, Mozzarella, and Basil Pesto
Ingredients You’ll Need:
Fresh Vegetables:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 avocado, diced
- 1 bell pepper (red or green), diced
- 1/2 red onion, finely chopped
Other Ingredients:
- 1 cup mozzarella balls (bocconcini), drained
- 1/4 cup fresh basil pesto
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. If you prefer to let the flavors meld, you can chill it for an additional 30 minutes before serving. Simply gather and mix your ingredients, and you’ll have a delicious dish ready in no time!
Step-by-Step Instructions:
1. Combine the Fresh Ingredients:
Start by taking a large bowl. Add in the halved cherry tomatoes, diced cucumber, diced avocado, mozzarella balls, diced bell pepper, and finely chopped red onion. These colorful ingredients will create a vibrant salad!
2. Add Flavorful Dressings:
Next, drizzle the basil pesto and olive oil over the salad mixture. Sprinkle in some salt and pepper according to your taste preferences. This will add lots of flavor to your salad.
3. Toss Gently:
Using a large spoon or spatula, gently toss all the ingredients together. Be careful not to mash the avocado; you want to keep those nice chunks. Make sure everything is evenly coated with the pesto and oil.
4. Taste and Adjust:
Take a moment to taste your salad. If you’d like, you can add more salt, pepper, or even a bit more pesto for extra flavor. Adjust according to your liking!
5. Serve and Enjoy:
Serve the salad immediately, garnished with fresh basil leaves if you’d like a pop of extra color. If you prefer, you can also cover and refrigerate the salad for about 30 minutes before serving to enhance the flavors. Enjoy this refreshing Tomato Cucumber Salad!
Can I Substitute the Mozzarella with Another Cheese?
Absolutely! If you don’t have mozzarella on hand, you can use feta for a tangy flavor, or goat cheese for a creamier texture. Just crumble or dice it to your desired consistency!
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the mozzarella and consider adding some chickpeas or white beans for protein. You can also use a vegan pesto or make your own with nutritional yeast instead of cheese!
Can I Prepare This Salad in Advance?
Yes, you can prep many of the ingredients ahead of time! Chop your veggies and store them separately in airtight containers in the fridge. Just mix everything together with the avocado and dressing right before serving to keep it fresh.
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the avocado may brown, so try to consume it sooner! If packing for lunch, add a little extra lemon juice to the avocado to help prevent browning.
