This cucumber salad features fresh flavors from tomatoes, avocado, red onion and fresh basil. Everything is tossed in a delicious balsamic dressing. We love this salad and will eat it as a side dish or as a light lunch recipe.
Basil Avocado Tomato Cucumber Salad Overview
Gosh I love this easy salad recipe! It's so light and fresh and the dressing adds a tangy sweetness.
It's so easy to make with chopped cucumber, grape tomatoes, red onion, ripe avocado and fresh basil. All tossed together with a homemade balsamic dressing.
It only takes 10 minutes to whip up this easy salad, and it’s perfect to serve for any side dish, light healthy lunch, summer barbecues or picnics. I recommend making and serving this salad the same day as leftovers do not taste as fresh the same day.
Recipe Ingredients
- 1 cucumber - sliced thin, then cut in half (about 2 heaping cups)
- 2 cups sliced grape tomatoes - or cherry tomatoes
- 1 ripe avocado - peeled, pitted and chopped
- 1 cup chopped red onion
- ¼ cup roughly chopped fresh basil - or ½ tsp dried basil
For The Dressing
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey - or granulated sugar
- 1 minced garlic clove
- ½ tsp salt
- ¼ tsp ground black pepper
How To Make Basil Avocado Tomato Cucumber Salad
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Prep all the vegetables. Slice 1 whole cucumber into thin rounds, then cut in half. Slice 2 cups of grape tomatoes in half. Scoop and chop 1 ripe avocado. Chop 1 cup red onion, and roughly chop ¼ cup of fresh basil.
STEP 2: To make the salad dressing, add ¼ cup olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp honey, 1 minced garlic clove, ½ tsp salt and ¼ tsp ground black pepper to a bowl or mason jar and seal with a lid. Mix it well by shaking or stirring.
STEP 3: Add the sliced cucumber, 2 cups sliced grape tomatoes, 1 chopped ripe avocado, 1 cup chopped red onion and ¼ cup chopped fresh basil to a large salad bowl.
STEP 4: Drizzle half of the dressing on top and gently toss everything together. Taste, then add more dressing if needed.
Recipe Tips
- Make this salad ahead of time and allow it to soak for an hour in the fridge. This will allow vegetables to absorb the dressing flavors.
- Chop the vegetables into bite-size pieces. This will make the salad easier to eat and allow the flavors to blend together evenly.
- Keep the salad chilled in the fridge until you’re ready to serve. This will help to keep the vegetables crisp and fresh. Toss again just before serving to evenly distribute flavor.
How To Store Leftovers
- Refrigerate - I recommend eating this salad the same day you serve it. However, salad leftovers can be stored in the fridge for 1-2 days.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
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Basil Avocado Tomato Cucumber Salad
Ingredients
- 1 cucumber - sliced thin, then cut in half (about 2 heaping cups)
- 2 cups sliced grape tomatoes - or cherry tomatoes
- 1 ripe avocado - peeled, pitted and chopped
- 1 cup chopped red onion
- ¼ cup roughly chopped fresh basil - or ½ tsp dried basil
For The Dressing
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey - or granulated sugar
- 1 minced garlic clove
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Prep all the vegetables. Slice 1 whole cucumber into thin rounds, then cut in half. Slice 2 cups of grape tomatoes in half. Scoop and chop 1 ripe avocado. Chop 1 cup red onion, and roughly chop ¼ cup of fresh basil.
- To make the salad dressing, add ¼ cup olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp honey, 1 minced garlic clove, ½ tsp salt and ¼ tsp ground black pepper to a bowl or mason jar and seal with a lid. Mix it well by shaking or stirring.
- Add the sliced cucumber, 2 cups sliced grape tomatoes, 1 chopped ripe avocado, 1 cup chopped red onion and ¼ cup chopped fresh basil to a large salad bowl.
- Drizzle half of the dressing on top and gently toss everything together. Taste, then add more dressing if needed.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
