Italian inspired, this tomato, cucumber and avocado salad is one of our family favorites. It's so tasty and so addictive that you just want to eat more and more of it.
We make this salad all year round, even during winter. I often hear tomato and cucumber salads being labeled as 'summer' salads. I couldn't disagree more, unless you think of them as a piece of summer during cold winter days.
You have to taste this salad to know why it's so special. The base recipe for this salad supposedly originated in Italy and had been passed down from generation to generation for many years. Everything in this salad seems to be spot on and the resulting flavors are fabulous. You don't eat it because you have to, you eat it because it entices you, it makes you want to have more of it. This salad is a sibling of my other favorite salad - rustic tomato and cucumber salad.
Making the salad dressing
A typical salad dressing consists of a 3:1 ratio of oil to acid. That's the first thing you learn when you venture into the realm of making your own salad dressings. In this recipe, I use a 2:1 ratio of oil to acid. I love it. This makes the salad fresh and bright. You have to remember though that not all red wine vinegars are created equal. Some are more acidic than others. I like more mellow kinds. Pompeian Red Wine Vinegar that can be found at pretty much any store is an excellent choice with a very well-rounded taste. Holland House Red Wine Vinegar is another excellent and inexpensive choice for a mild flavor and well-rounded taste.
Tips to help make best tasting tomato, cucumber and avocado salad
- This salad tastes especially good when made with fully ripe and flavorful ingredients, which makes it incredibly flavorful and delicious.
- The salad only gets better with time as different flavors in it meld together so let it sit at room temperature for a few hours if possible. The oil and the red wine vinegar have time to do their magic to the veggies.
- If the tomatoes aren't ripe, leave them on a windowsill for a few days to ripen. They will soften up and become richer in flavor and color.
- The cucumbers should be fresh and firm. Try to avoid soft, overripe cucumbers and opt for firm and crisp cucumbers instead.
- Avocados should be ripe and just slightly soft. When cut open, they should be bright green in color without brown spots which are an indication of over-ripening.
You can serve this salad as an appetizer or a side dish, or as a meal on its own with a piece of crusty sourdough bread or French baguette. Use that bread to soak in every last drop of that delicious salad dressing. It's so good!
Ingredients
The Vegetables:
- 4 tomatoes (medium size, fresh and ripe)
- 4 baby cucumbers (fresh and firm)
- 1 Hass avocado (ripe and slightly soft)
- 1/2 red onion (medium size, peeled and diced)
- 1/2 bunch fresh basil (rinsed, dried and finely chopped)
- 1 pinch granulated sugar
The dressing:
- 6 Tbsp extra virgin olive oil (good quality)
- 3 Tbsp red wine vinegar
- 3/4 tsp kosher salt
- 3/4 tsp granulated sugar
- 1 garlic clove (pressed)
- 1 tsp dried oregano
- 1 pinch black pepper (freshly ground)
Instructions
- Core the tomatoes, cut in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Place the tomatoes in a large bowl, sprinkle with a pinch of sugar and give them a quick toss.
- Cut off the ends of the cucumbers. Using a vegetable peeler, make long stripes going top down. Slice into 1/4" thick slices slightly on the diagonal. Transfer to the bowl with the tomatoes.
- Cut the avocado in 4 quarters lengthwise and remove the pit. Gently remove the skin, then slice into 3/8" thick slices on the diagonal and add to tomatoes and cucumbers, along with the diced onion and chopped basil.
- To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.
- Pour the dressing over the vegetables and toss gently using both hands. You can serve immediately or cover the bowl with a plastic wrap and let sit at room temperature until ready to serve. This salad only gets better with time.
Nutrition
This post post updated on June 1, 2019
Jeanette says
Delicious dressing and a very tasty salad. My husband and I really enjoyed it. I will be making it again soon.
victor says
Enjoy!
Tamara says
This dish is amazing.
Ahmed says
Wwow I will tried on my own and let you guys knows about it. It really looks good and will taste good
victor says
Enjoy!
Debra says
This was the perfect dish for hot weather. I’ll probably back off a table spoon on the dressing next time just because I like mine a little more vinegary and less oily. Other than that I loved it! Thanks for sharing. ❤️❤️
victor says
You are very welcome. Enjoy!
Norma Talarico says
Fabulous!
victor says
Enjoy!
Lori says
Yummy! This salad is a perfect combination and the dressing!! So good!
victor says
Enjoy!
Eva says
Love this salad!! Also tossed in about half a can of garbanzo beans for some protein!
victor says
Happy to hear it. Enjoy!
Jane says
I love this salad. How long can it be kept in refrigerator and still be good? I made it today on Tuesday and would like to serve it to family reunion on Saturday. Will it at taste good?
victor says
You can, but I wouldn't recommend it as the texture of the vegetables, especially tomatoes, will change and it won't taste the same.
Marcia says
This is so delicious- I’ve made this 3 times this month
victor says
Happy to hear it. Enjoy!
Jana says
Way too much dressing! When I make it again, I will cut the dressing recipe in half
victor says
We like more dressing, no one ever complained. Tastes differ though. ENjoy!
Gregory says
Good Idea for a delicious tasty salad
victor says
Enjoy!
Sandy says
I made this today and love it! I made a big bowl if it just for myself. I had it for lunch and the rest I put in Mason jars in the fridge for later. Being able to see it as soon as I open my fridge will make for a wonderfully, healthy and tasty snack.
I'm not a fan of red onions, so I substituted a few green onions in their place. I couldn't get fresh basil at the store, so I added dried to the dressing. I love the acid in red wine vinegar, so I also left the sugar out. I also like that you reduced the amount of oil. I can still taste the olive oil, which is good, but it's not overpowering. This is a great salad and I'm a huge fan. Thank you!
victor says
You are very welcome. Enjoy!
Gwen S says
This salad is delicious!! I made this salad for two different dinner parties, and was asked for the recipe both times.
victor says
Glad to hear it. Enjoy!
Kimberly S. says
I made this salad today for dinner. It was DELICIOUS!
victor says
Enjoy!
Terry says
Excellent!! My new favorite. The pinch of sugar on the tomatoes and avocado take the sharp edge off.
victor says
Happy to hear it, Terry. Enjoy!
Rhonda says
Great tip !
Papergirl says
How many T of red wine vinnegar? My recipe doesn’t show the number. Thanks!
victor says
Three Tbsp. Enjoy!
Melinda says
Great refreshing salad!
victor says
Enjoy!
Lisa says
I made this salad today to see I want to make it for event and it was delicious!! It is a go, definitely! But I wanted to know if it can be made a day or two ahead? Do you think it will hold up?
victor says
I think it's best made and consumed the same day. Tomatoes don't store well once cut.
Kathy says
Just curious as to how there’s 18 grams of carbs in this recipe. I’m on low carb and when subtracting the fiber…there’s a net carb of 11 grams which still seems like a lot. Is it because of the added sugar and natural sugar in the tomatoes?
victor says
It looks like they come a little from tomatoes, avocado, red onion, red wine vinegar, and other ingredients.
Tracy says
Can this be tweaked to make it a little healthier? This sounds so good.
victor says
What's not healthy about it? I suppose you could... remove the avocado and go lighter on the dressing/olive oil. But I think it's quite healthy as it is, though it's all relative.
FranSak says
Just leave out the sugar and dramatically reduce the carbs!
Julie says
This was such a simple but refreshing salad. I get tired of lettuce, tomato, coke salads.adding avacado just put it over the top!
victor says
Glad you enjoyed it.
Vicky Sutherland says
I made this along with a scrumptious pasta dish to share with family. Omgosh everyone loved it, grandkids included!!! I’d doubled the recipe and added just a bit more sugar and half the oil was canola. The olive oil was a bit strong for my taste. This recipe is a keeper!!!
victor says
Glad you like my recipe, Vicky. Try it with heirloom tomatoes in a few months when they are in season, you will love it. Enjoy!
Vince says
Great salad to go with any dish!
victor says
Enjoy! Be sure to try it with heirloom tomatoes when they are in season. Love this salad in July-August with locally grown in-season tomatoes.
Lori says
Just wondered if the avocados turn brown quickly?
victor says
Hasn't been an issue for same day consumption, but if they are very ripe, they will brown if the salad is left overnight.
Lola says
Looks really yummy and am going to try it
victor says
Enjoy!
Marlee says
I have tried this amazing super fresh salad was fantastic
victor says
Happy to hear it, Marlee. Enjoy!
Da says
Awesomely refreshing salad. A bed of baby spinach can also be layed down. I will definitely be making this often.
victor says
Glad to hear it. Enjoy!
Michael says
I just made this for the first time and will again!! Fantastic recipe, delicious!!!
victor says
You are welcome. Glad you liked it. Happy cooking!
Renee says
This recipe is soooo good. Even my husband and daughter like it and they are very picky eaters lol. Would definitely keep making.
victor says
Happy to hear it. Enjoy!
Laura Karczewski says
Best salad ever! Thank you for sharing this. My garden is filled with tomatoes, cucumbers and basil so it was so easy to make. Love love love❤️
Karen says
How much is half a bunch of basil? I’m going to pick it from my garden and need a better idea of how much I need.
victor says
About 1 cup of loose leaves.
Nelly says
Looks beautiful, looking forward to making it.
Margaret says
Absolutely love this salad. My new favorite
Ann says
Hey Victor! We make this salad all year round, too. I totally agree with you that it’s really addictive. My husband often asks for it to be removed from his eyesight cuz he can’t control himself. He says he could be on a deserted island with this. Highly recommend everyone to give the recipe a try. Believe me, all of the flavors are fab!
Thank you so much for sharing the idea and all of your precious tips. I hope the recipe will inspire many of your readers. I’m so glad that I discovered your blog a few days ago. I’ll be coming around often. Keep up the good work!
Best wishes,
Ann
victor says
LOL ... Your comment made me laugh, Ann. I hear you, we make this salad, or some variation of it, a few times a week. So good and so easy to make! The best part is that the kids a lot of veggies because of it. I add or substitute celery, radishes, radicchio, and other veggies to change things up. Thank you for the kind words and do come back often.
Bella says
This recipe is fantastic! I've been making this salad every day for the past week and can't have enough of it. So addictive!
Ada says
I?m impressed, I must say. A+++
Angela says
What a gorgeous looking salad. Can't wait to give this a taste! Yum!
victor says
Thank you for the kind words, Angela.
Richard Benchimol says
Thank you for this! For some reason, I have a lot of avocados passing through my kitchen. I was starting to run out of ideas, this is a big help.
victor says
No problem, Richard. Glad this recipe caught your attention. I have a feeling it won't disappoint 😉