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Tomato, Cucumber and Avocado Salad

Cucumber, Tomato and Avocado Salad

Course Salad
Cuisine Italian
Keyword avocado salad, cucumber salad, tomato cucumber avocado salad, tomato salad
Prep Time 25 minutes
Resting time 1 hour
Servings 4 servings
Calories 338kcal
Author Victor


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)


  • 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.


Calories: 338kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 454mg | Potassium: 963mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1365IU | Vitamin C: 32.8mg | Calcium: 67mg | Iron: 1.5mg