This bright and colorful salad is filled with juicy tomatoes, crunchy cucumbers, creamy avocado, and soft mozzarella. It’s fresh, easy to make, and perfect for warm days!
Every bite is like a little taste of summer! I love tossing it together for a quick lunch or as a side dish. Plus, it’s a great way to sneak in some veggies—no one will even notice! 🥗
Key Ingredients & Substitutions
Cherry and Grape Tomatoes: Both add sweetness and color! If they’re out of season, you can use small heirloom tomatoes or diced larger tomatoes for a different look.
Cucumber: I love using English cucumbers for their crispness and fewer seeds. If you don’t have one, any cucumber will work. Just peel it if the skin is tough.
Avocado: Choose a ripe avocado that gives slightly when you press it. If you want to keep the salad lighter, you could skip the avocado, but I highly recommend it for creaminess!
Red Onion: Red onions offer a mild bite. Sweet onions or green onions are great substitutes if you want something milder. You can even soak them in cold water to reduce sharpness.
Mini Mozzarella Balls: These are fun and bite-sized! You can swap them for feta cheese, cubed mozzarella, or even diced hard cheese like Parmesan.
How Do I Make Sure My Salad Stays Fresh?
To keep your salad looking and tasting great, follow these tips:
- Prep veggies just before serving or store them separately until you’re ready to toss the salad. This prevents sogginess.
- If you have leftover salad, store it in an airtight container. Use a paper towel to absorb extra moisture, which helps keep it crisp.
- Dress the salad right before serving to keep everything fresh. Adding the dressing early can make veggies limp.
Fresh Tomato Cucumber Salad with Avocado and Mozzarella
Ingredients You’ll Need:
- 1 cup cherry tomatoes, halved (use a mix of colors if possible)
- 1 cup grape tomatoes, halved
- 1 medium cucumber, sliced or chopped
- 1 ripe avocado, diced
- 1/2 small red onion, chopped
- 1 cup mini mozzarella balls (bocconcini), drained
- 3 tablespoons pesto (store-bought or homemade)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This vibrant salad takes about 15 minutes to prepare. It’s quick to chop up your fresh ingredients, and you can serve it right away or let it chill in the fridge for about 30 minutes to enhance the flavors.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by halving the cherry and grape tomatoes. Then slice or chop your cucumber, chop the red onion, and dice the avocado. Once everything is prepared, place all the veggies into a large salad bowl.
2. Add the Mozzarella:
Now, add your mini mozzarella balls to the salad bowl along with the fresh veggies. This adds a delightful creaminess and complement to the salad!
3. Make the Dressing:
In a separate small bowl, whisk together the pesto, olive oil, and lemon juice until you have a smooth, combined dressing. This flavorful mix will bring everything together!
4. Combine and Toss:
Pour the dressing over the salad ingredients in the bowl. Gently toss everything together to ensure that every piece of veggie and cheese is coated in that tasty pesto dressing.
5. Season to Taste:
Finally, season your salad with salt and freshly ground black pepper to taste. Give it one last gentle toss to mix in the seasonings.
6. Serve:
Enjoy your salad immediately for the freshest flavor, or if you prefer, chill it in the refrigerator for up to 30 minutes before serving. This salad is gorgeous, refreshing, and oh-so-delicious!
This fresh tomato cucumber salad is a delightful blend of creamy avocado, soft mozzarella, crunchy cucumbers, and juicy tomatoes, all drizzled with flavorful pesto dressing. Perfect for a refreshing side or light main dish!
Can I Use Different Types of Tomatoes?
Absolutely! Feel free to use any small tomatoes you have on hand, like heirloom or even regular diced tomatoes. Just ensure the tomatoes are fresh for the best flavor!
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the mozzarella or substitute it with a vegan cheese alternative. You can also add chickpeas or another protein for extra texture.
Can I Make This Salad in Advance?
Yes, you can prep the veggies and store them separately to keep them fresh. Combine everything and add the dressing right before serving for the best taste and texture.
How Should I Store Leftover Salad?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain the crispness of the veggies.
