There’s nothing quite like a salad that celebrates the vibrant bounty of summer. This Tomato/Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is exactly that: a fresh, colorful, and incredibly flavorful dish that comes together in minutes. It’s a delightful twist on a classic Caprese, adding the creamy richness of avocado and the crispness of cucumber and red onion. Drizzled with a zesty basil pesto dressing, every bite is a refreshing taste of sunshine. Perfect for a light lunch, a side dish, or a vibrant appetizer, this salad is sure to become a warm-weather favorite.
Why I Love This Recipe
I am a huge believer in letting fresh, seasonal ingredients shine, and this salad exemplifies that philosophy perfectly. What I particularly love about this Tomato/Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is the incredible harmony of textures and flavors. You get the juicy pop of tomatoes, the cool crunch of cucumber, the creamy richness of avocado and mozzarella, all brightened by the aromatic basil pesto. It’s so refreshing and satisfying, without feeling heavy. Plus, it’s incredibly easy to assemble, making it my go-to for quick lunches, last-minute gatherings, or when I just want something healthy and delicious. It’s truly summer in a bowl!
List of Ingredients
Here’s what you’ll need to create this vibrant and refreshing salad:
- 1 pint red cherry tomatoes, halved
- 1 pint yellow cherry tomatoes, halved
- 1 cucumber, thinly sliced (English or Persian cucumbers work well)
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1 cup fresh small mozzarella balls (bocconcini or ciliegine)
- ¼ cup prepared basil pesto
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and black pepper, to taste
- Fresh basil leaves for garnish
Swaps and Notes
- Tomatoes: Using a mix of red and yellow cherry tomatoes adds beautiful color and a slight variation in sweetness. Any small, ripe tomatoes will work, or you can dice larger tomatoes if cherry tomatoes aren’t available.
- Cucumber: English or Persian cucumbers are great because they have thin skins and fewer seeds, making them perfect for slicing and adding directly to the salad. Regular cucumbers can be used, but you might want to peel them and scoop out large seeds.
- Red Onion: Thinly slicing the red onion is key. For a milder onion flavor, you can soak the slices in a bowl of ice water for 10-15 minutes, then drain thoroughly before adding to the salad.
- Avocado: Ensure your avocado is ripe but still firm enough to dice without becoming mushy. Add it just before serving to prevent browning.
- Mozzarella: Small fresh mozzarella balls (bocconcini or ciliegine) are perfect as they’re easy to toss and eat. You can also dice a larger ball of fresh mozzarella.
- Basil Pesto: Store-bought basil pesto works wonderfully for convenience. If you have homemade pesto, even better!
- Vinegar: Balsamic vinegar adds a lovely sweetness and depth. White balsamic vinegar can be used for a lighter color. Apple cider vinegar could provide a sharper tang.
- Add-ins: For extra protein, cooked grilled chicken or chickpeas could be added. A sprinkle of toasted pine nuts could also enhance the texture.
List of Steps for the Recipe
Follow these simple steps to assemble your fresh Tomato/Cucumber Salad:
- Prepare Vegetables: In a large mixing bowl, combine the halved red cherry tomatoes and yellow cherry tomatoes, the thinly sliced cucumber, and the thinly sliced red onion.
- Add Creamy Elements: Gently fold in the diced avocado and the fresh small mozzarella balls (bocconcini). Be gentle when tossing so as not to mash the avocado.
- Whisk the Dressing: In a small separate bowl, whisk together the basil pesto, extra virgin olive oil, and balsamic vinegar. Season the dressing with salt and black pepper to taste, ensuring it’s well combined.
- Dress the Salad: Pour the prepared pesto dressing over the salad ingredients in the large bowl. Toss everything gently to ensure all the vegetables, avocado, and mozzarella are lightly coated with the flavorful dressing.
- Garnish and Serve: Transfer the salad to a serving bowl. Garnish generously with fresh basil leaves just before serving. Serve immediately to enjoy the freshest flavors and textures.
Tips for Success
- Fresh Ingredients are Key: This salad relies on the freshness of its components. Use ripe, in-season tomatoes and firm cucumbers for the best flavor and texture.
- Drain Pineapple Thoroughly: This recipe does not include pineapple (the user may be mixing up with a previous recipe).
- Gentle Tossing: Avocado and mozzarella are delicate. Toss gently to avoid crushing the avocado and breaking up the mozzarella balls too much.
- Dress Just Before Serving: For the freshest taste and to prevent the ingredients from becoming soggy, dress the salad just before you plan to serve it. Avocado also tends to brown if dressed too far in advance.
- Adjust Seasoning: Always taste and adjust salt and pepper after dressing. The saltiness of the pesto can vary.
Serving Suggestions and Pairings
This Tomato/Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is incredibly versatile. It makes a fantastic light lunch, a vibrant side dish for grilled meats or fish, or a refreshing appetizer. It would be perfect alongside a simple pasta dish, like my Classic Spaghetti Recipe With Homemade Sauce, or as a fresh counterpoint to heartier meals like This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit. A glass of crisp white wine (like Sauvignon Blanc) or a sparkling water with lime would be lovely beverage pairings.
Storage and Leftover Tips
This salad is truly best enjoyed immediately after it’s made, especially due to the avocado and delicate nature of the dressing and fresh ingredients. If you anticipate leftovers or are prepping ahead, store the prepared vegetables (tomatoes, cucumber, onion, mozzarella) separately from the diced avocado and the dressing. Combine and toss just before serving. Leftovers, once dressed, can be stored in an airtight container in the refrigerator for up to 1 day, but the avocado may brown and the vegetables may soften.
More Recipes You Will Love
If you enjoyed the fresh flavors and ease of this salad, you’ll definitely want to try these other fantastic savory and comforting recipes:
- For another light and flavorful meal, my A Light Tangy Chicken Salad I Actually Crave And There’s No Mayo In Sight is a wonderful choice.
- If you’re looking for a quick and flavorful skillet meal packed with savory goodness, check out This Tomato Skillet With Okra And Sausage Is My Favorite Quick Dinner Packed With Southern Flavor.
- For a versatile and crowd-pleasing dinner, my These Chicken Enchiladas Are My Go-To For Cozy Crowd-Pleasing Dinners are always a hit.
- And for a comforting, hearty, one-pan meal, my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is a fantastic choice.
Final Thoughts
This Tomato/Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is a testament to the beauty of simple ingredients coming together to create a profoundly delicious and satisfying dish. It’s light, refreshing, and bursting with the fresh flavors of summer. Perfect for any gathering or a quick, healthy meal for yourself.
What are your favorite summer salads? I’d love to hear your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and inspiring recipes.
Leave a Reply