This Cucumber Tomato Avocado Salad is a bright, no‑lettuce summer salad made with cherry tomatoes, Persian cucumbers, creamy avocado, red onion and fresh basil, all tossed in a lively lemon vinaigrette. Light and healthy, it comes together in minutes — a perfect easy side for grilled meats, picnics, or simple weeknight dinners.
If you want a salad that’s simple, satisfying, and refreshingly seasonal, this Cucumber Tomato Avocado Salad fits the bill.
You don’t need lettuce to make a great salad — the crisp cucumbers, juicy cherry tomatoes and buttery avocado create a delightful contrast of textures. Fresh basil and a tangy lemon vinaigrette tie everything together for a balanced, aromatic dish.
This recipe is ideal to make on repeat during tomato season: it works as a quick side, a light lunch, or a way to use peak‑flavor produce.
Why you’ll love this recipe
- Fresh and seasonal. A great way to showcase summer tomatoes, cucumbers and basil.
- No lettuce needed. No wilting — just sturdy, satisfying vegetables.
- Quick and easy. Ready in about 15 minutes.
- Clean ingredients. Naturally gluten‑free, dairy‑free and vegan when served without added cheese.
- Versatile. Pairs well with many mains and can be customized easily.
Recipe ingredients
- Tomatoes. 1 pint (about 2 cups) cherry tomatoes, halved — they’re sweeter and hold up well.
- If using larger tomatoes (Roma or vine‑ripe), remove seeds before chopping to avoid extra liquid.
- Cucumbers. 3 small Persian cucumbers, sliced about 1/4″ thick; English cucumbers work too.
- Avocado. 1 ripe but firm avocado, pitted and diced for best texture.
- Red onion. 1/2 cup thinly sliced. Soak in cold water 5–10 minutes for a milder bite if desired.
- Basil. 1/4 cup freshly chopped basil for bright herbal flavor.
- Lemon vinaigrette. A simple dressing of olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt and pepper — adjust to taste.
See the recipe card below for exact quantities and full instructions.
How to make cucumber tomato avocado salad
The salad is very quick to prepare. You can make the lemon vinaigrette ahead of time to speed assembly.
Pro tip: Add the avocado last and toss gently so it keeps its shape.
See the recipe card below for step‑by‑step instructions.
Tips for success
- Toss gently. Protect the avocado by stirring with a light hand or folding it in last.
- Choose the right avocado. Ripe but firm gives the best texture and avoids mushiness.
- Mild onion. Soak red onion in cold water 5–10 minutes to remove some bite.
- Serve immediately. The salad is best fresh to preserve color and texture.
Recipe FAQs
Assemble the salad just before serving for the best texture. You can prep and store the tomatoes, cucumber and onion separately, and make the dressing up to a few days ahead. Add avocado and basil right before serving.
Persian cucumbers are ideal because they’re crisp and have small seeds, but English cucumbers are a good substitute.
Serving suggestions
This salad is versatile and pairs well with many dishes:
- Add protein. Serve with grilled chicken, shrimp, or add chickpeas or white beans for a vegetarian boost.
- Cookout side. A bright accompaniment for burgers, tri‑tip or other grilled mains.
- Mediterranean twist. Stir in kalamata olives and feta for a Greek‑inspired version.
Storage tips
Best enjoyed the day it’s made. If needed:
- Store tightly covered in the refrigerator for up to 1 day.
- The avocado may brown slightly, but the flavor remains good.
- For best appearance, add avocado just before serving.
More no‑lettuce salad recipes you’ll love:
- Butternut squash quinoa salad
- Spring farro salad with feta and mint
- Horiatiki (Greek village salad)
- Mediterranean three‑bean salad
- Fresh and easy three‑bean salad
Did you try this recipe? If so, leave a review below and tag me @flavorthemoments on social media to share your version.
Cucumber Tomato Avocado Salad
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Ingredients
- 1 pint cherry tomatoes halved (about 2 cups)
- 3 small Persian cucumbers sliced 1/4″ thick
- 1/2 cup thinly sliced red onion
- 1/4 cup freshly chopped basil
- lemon vinaigrette to taste
- 1 large avocado pitted and diced
Instructions
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Place the halved cherry tomatoes, sliced cucumbers, red onion and basil in a large bowl.
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Add lemon vinaigrette and toss gently to coat. Taste and season with salt and pepper as needed.
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Fold in the diced avocado last and stir gently to combine. Serve immediately.
Notes
- If using larger tomatoes, scoop out seeds and excess liquid before dicing to keep the salad from becoming watery.
- For a large cucumber, halve lengthwise, remove seeds if desired, then chop — you’ll only need about half.
- Soaking red onion in cold water for 5–10 minutes mellows the flavor.
- Leftovers keep in an airtight container in the fridge for up to 1 day; avocado may brown slightly.
- Nutrition below excludes the lemon vinaigrette, which is calculated separately.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline.