Can I use regular cucumbers instead of English cucumbers?

Absolutely! Regular cucumbers work fine, but I recommend peeling them first and scraping out the seeds if they're large. The seeds can make your salad watery, and the skin can be bitter.

My avocados aren't ripe enough yet. What can I do?

To speed up ripening, place them in a paper bag with a banana or apple. Check daily - they can go from unripe to overripe quickly! If you're in a pinch, you can make the salad without avocado and add it later when they're ready.

Is there a substitute for balsamic vinegar?

Red wine vinegar with a touch more honey works well. Lemon juice can also be used for a different but equally delicious flavor profile - just adjust the honey to taste.

How can I prevent the avocado from turning brown?

The acid in the balsamic helps prevent browning somewhat, but for best results, add the avocado right before serving. If you're taking this to a gathering, bring the avocado whole and cut it there.

Avocado Cucumber Tomato Salad with Balsamic Vinaigrette Recipe

Name: Avocado Cucumber Tomato Salad with Balsamic Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb. cherry tomatoes, halved (about 3 cups); 1 English cucumber, sliced into half moons; 1/2 medium red onion, sliced; 2 avocados, ripe, chopped; 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon honey; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

This vibrant Avocado Cucumber Tomato Salad with Balsamic Vinaigrette is a refreshing dish that brings together crisp vegetables and creamy avocado, all dressed in a sweet-tangy balsamic dressing. Ready in just 15 minutes, it’s the perfect side dish for busy weeknights or a light lunch option when you want something nutritious without spending hours in the kitchen.

Why You’ll Love This Recipe

Lightning Fast: From cutting board to table in just 15 minutes – perfect for those nights when cooking feels like too much effort!
Fresh and Vibrant: The combination of juicy tomatoes, crisp cucumber, and buttery avocado creates a symphony of textures that will wake up your taste buds.
Versatile: Works beautifully as a side dish with almost any protein, but substantial enough to stand as a light main course.
Nutrient-Packed: Loaded with vitamins, healthy fats, and antioxidants – proving that delicious food can absolutely be good for you too.

Ingredients You’ll Need

Cherry Tomatoes: These little gems pack a sweeter flavor punch than their larger counterparts. Their firm texture holds up well in salads without making everything soggy.
English Cucumber: I insist on English (or Persian) cucumbers because they have thinner skins, fewer seeds, and aren’t bitter like regular cucumbers can be. No peeling required!
Red Onion: Adds a lovely purple color and sharp flavor contrast. Slice them thin – nobody wants to bite into a chunk of raw onion.
Avocados: The star of the show! Choose ones that yield slightly to gentle pressure – too firm and they’ll lack flavor, too soft and they’ll turn to mush in your salad.
Extra Virgin Olive Oil: Use the good stuff here. Since this dressing is uncooked, you’ll taste the quality of your olive oil.
Balsamic Vinegar: Provides that distinctive sweet-tangy depth. The better quality your balsamic, the better your dressing will be.
Honey: Balances the acidity of the vinegar perfectly. You can substitute maple syrup if you prefer.
Salt and Pepper: Simple seasonings that bring everything together. Don’t skimp!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Heartier

Transform this side dish into a complete meal by adding protein like grilled chicken, chickpeas, feta cheese, or mozzarella pearls.

Herb It Up

Fresh herbs make this salad sing – try adding chopped basil, mint, parsley, or dill for an aromatic twist.

Mediterranean Style

Add kalamata olives, crumbled feta cheese, and a sprinkle of oregano for a Mediterranean-inspired version.

Corn and Avocado

Sweet corn kernels (fresh or grilled) add delightful pops of sweetness and crunch that work wonderfully with the creamy avocado.

How to Make Avocado Cucumber Tomato Salad

Step 1: Prepare the Vegetables

Halve your cherry tomatoes, slice your cucumber into half-moons, thinly slice the red onion, and chop your ripe avocados into bite-sized chunks. Add everything to a large bowl.

Step 2: Make the Dressing

In a separate bowl, combine olive oil, balsamic vinegar, honey, salt, and pepper. Whisk vigorously until the mixture emulsifies and looks unified.

Step 3: Combine and Serve

Pour the dressing over the vegetables and gently toss everything together. The key word here is “gently” – you want to avoid mashing those beautiful avocado chunks!

Pro Tips for Making the Recipe

Tame the Onion: If raw red onion is too pungent for you, soak the slices in cold water for 10 minutes before adding them to the salad. This removes some of the sharpness while maintaining the flavor.
Season at Room Temperature: Let the vegetables sit at room temperature for about 15 minutes before serving. Cold temperatures mute flavors, especially tomatoes.
Proper Avocado Cutting: Cut avocados just before serving to prevent browning. The fastest way: halve, remove pit, score the flesh in a grid pattern while still in the skin, then scoop out with a spoon.
Dressing Control: Start with less dressing than you think you need – you can always add more, but you can’t take it away once it’s mixed in.

How to Serve

Perfect Pairings

This salad is absolutely spectacular alongside grilled proteins – think juicy steak, garlicky shrimp, or herb-marinated chicken. The freshness cuts through richness beautifully.

Summer Gatherings

Bring this to potlucks or barbecues – it’s always the first empty bowl! Just remember to add the avocado and dressing at the last minute.

Bowl Meal

Turn it into a complete meal by serving it over quinoa or rice, perhaps with a dollop of hummus on the side.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which, honestly, rarely happens in my house!), store them in an airtight container in the refrigerator for up to 24 hours. The avocado will darken somewhat, but it’s still perfectly safe to eat.

Make Ahead Strategy

You can prep all the components ahead of time – just keep everything separate. Chop the cucumber, tomatoes, and onion, and store them together. Mix the dressing and keep it in a jar. Cut the avocado and add the dressing just before serving.

Reviving Leftovers

If your leftover salad seems a bit tired, a squeeze of fresh lemon juice and an extra drizzle of olive oil can help perk it up.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Absolutely! Regular cucumbers work fine, but I recommend peeling them first and scraping out the seeds if they’re large. The seeds can make your salad watery, and the skin can be bitter.
My avocados aren’t ripe enough yet. What can I do?

To speed up ripening, place them in a paper bag with a banana or apple. Check daily – they can go from unripe to overripe quickly! If you’re in a pinch, you can make the salad without avocado and add it later when they’re ready.
Is there a substitute for balsamic vinegar?

Red wine vinegar with a touch more honey works well. Lemon juice can also be used for a different but equally delicious flavor profile – just adjust the honey to taste.
How can I prevent the avocado from turning brown?

The acid in the balsamic helps prevent browning somewhat, but for best results, add the avocado right before serving. If you’re taking this to a gathering, bring the avocado whole and cut it there.

Final Thoughts

This Avocado Cucumber Tomato Salad is my go-to when I want to put something fresh and vibrant on the table without breaking a sweat. The simplicity of the ingredients lets their natural flavors shine, while the balsamic vinaigrette ties everything together beautifully. Give it a try next time you need a quick side dish that impresses – I promise it’ll become a regular in your recipe rotation!