There's a significant difference between a mediocre tomato and one that's perfectly ripe, locally sourced, and hasn’t been transported long distances. The contrast is so pronounced that they can often seem like entirely different varieties.

If tomatoes haven’t been your thing before, I dare you to visit a farmer's market this weekend. Pick up a ripe one (it should feel firm yet slightly yielding) and slice it at home.

tomato, avocado, cucumber salad

Sprinkle it generously with sea salt and drizzle with olive oil, then enjoy it over the sink to catch all the juices. I can’t help but salivate just picturing it.

Recently, my dad took a more serious approach to his backyard tomato garden. After battling wildlife that enjoyed his crops in previous years, he built a wooden “cage” to protect them. This year, he’s got ten thriving tomato plants in various shapes and colors, laden with fruit. I get to take some home during my visits, which inspires me to whip up all kinds of tomato salads, slow-roast them for future meals, and of course, eat them fresh. Adding a little fresh mozzarella and basil is always a bonus.

sprinkling cheese on tomato, avocado, and cucumber salad

This tomato, avocado, and cucumber salad is a dish we can’t get enough of. One evening, Adam and I quickly diced the ingredients together with no dinner plans in mind, and we were blown away by how delicious it turned out. This salad is incredibly versatile; here are some substitutions I’ve either used or would consider:

  • Any fresh herbs can replace the basil and mint, like cilantro, parsley, or dill.
  • While the honey-lime dressing is fantastic, a simple drizzle of olive oil and lime juice works just as well.
  • Feel free to swap feta for crumbled goat cheese, or leave it out entirely for a vegan version.
  • Adding chickpeas or quinoa can boost the protein content.
tomato, avocado, and cucumber salad assembled

This Tomato, Avocado, and Cucumber Salad is perfect for a vegetarian lunch, a light appetizer for a gathering, or as a side dish alongside grilled meats, tacos, or burgers. It’s going to be my go-to barbecue side this summer.

I’d love to know if you try this recipe! Please leave a comment, rate it, and share your photo with #LikeYouMeanIt on Instagram. Check out the recipe below.

Print

Description

  • 2 large tomatoes, cut into wedges
  • 1 pint cherry tomatoes, halved (yellow or orange recommended)
  • 1 large or 2 small avocados, diced
  • 2 Persian cucumbers, sliced (or 1/2 large seedless cucumber)
  • 1/4 cup crumbled feta
  • ¼ cup pickled red onions (or thinly sliced raw red onion)
  • ½ cup chopped fresh herbs (cilantro, basil, mint)
  • 1/2 jalapeño, sliced (optional)
  • Flaky salt & pepper

For the honey-lime vinaigrette:

  • 1 tablespoon honey
  • Zest and juice of 1 lime
  • 1 tablespoon balsamic vinegar
  • 1 minced garlic clove
  • Olive oil

Ingredients

Instructions

  1. In a large serving bowl, layer the tomato wedges, halved cherry tomatoes, avocado chunks, and cucumber. Drizzle with vinaigrette and gently toss with a serving spoon to avoid mashing the avocado.
  2. Top with feta, red onion, herbs, and jalapeño (if using). Stir gently, drizzle with more dressing, and sprinkle with flaky salt and pepper. Enjoy!