The Summer Salad That’ll Make You Feel Fancy (But It’s Super Easy!)

Name: Tomato, Cucumber, Avocado Salad
Prep time: 12 min
Total time: 12 min
Yield: 4 servings
Ingredients: 1 1/2 cups of chopped tomatoes – I used cherry tomatoes; 1 cucumber – peeled and seeded then diced; 1 avocado – diced; 4 oz feta cheese – cubed; 2 tbs minced red onion; 1 handful parsley – minced – about 2 tbs; 2 tbs olive oil; 1 tbs red apple vinegar vinegar; 8 twists of black pepper from a pepper mill

Okay, let’s be real for a sec—who doesn’t want a salad that feels like a party but takes like, 10 minutes? Like, less time than it takes to scroll through TikTok?!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: you’re in the grocery store, and you spot those bright red cherry tomatoes. Yes, those! Grab ‘em. Next up, the cucumber—peeled, seeded, and diced (because nobody wants a soggy salad). And don’t forget the avocado! It’s gotta be ripe but not too mushy, ya know? Then, a block of feta cheese (the block, not crumbles! It makes a difference), some red onion, parsley, and then your oil and vinegar—olive oil, red apple vinegar (yes, it’s a thing!). Oh, and if you’ve got a pepper mill, twist that thing like it owes you money—8 twists of black pepper coming right up!

So Here’s Why I Make This Constantly

OMG, so this salad has been my go-to since, like, forever. I remember the first time I made it—it was a hot summer day, and I had friends over. I was trying to impress them (fail) and ended up spilling half of my chopped tomatoes on the floor. 😂 But then, when I served it, they were like, “Whoa, this is amazing!” I felt like a chef, and honestly? It became a staple for every summer BBQ. I make it all the time now. It’s fresh, crunchy, and so freaking tasty. Plus, it gets gobbled up in seconds!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

You know what? This salad is just too pretty not to show off from another angle.

The One Trick That Changes Everything

Okay, so listen up! The key here is the avocado. You gotta dice it just right and add it at the very end. Seriously. If you toss it in too soon, you’ll have guacamole instead of salad. And we don’t want that chaos, do we? It’s all about keeping those creamy chunks intact for the perfect bite.

Don’t Mess This Up (My Top Tips)

1. Don’t go overboard with the onion! Red onion is strong—like, “I might need to schedule a breath mint” strong. So, 2 tablespoons max.
2. If you’re making this ahead of time, store the avocado separately. It’ll brown, and nobody wants that sad, brown avocado in their salad.
3. And seriously, toss gently! We want everything to stay pretty and not turn into mush.

How to Keep Them From Disappearing (Or, How to Store Them)

If you can resist devouring this salad right away (which, good luck), you can store it in an airtight container for a few hours. But like I said, keep the avocado out until just before you serve it. Trust me, it’ll stay way fresher that way!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with this salad, you’ve gotta try my Zesty Quinoa Salad and Grilled Veggie Tacos! Both are also super fresh and totally perfect for summer.

So, what’s your go-to summer dish? I’m always looking for new ideas! 🍅🥑🥗

Tomato, Cucumber, Avocado Salad

Flavor-packed Tomato, Cucumber, Avocado Salad with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
12 minutes

Cook Time

Total Time
12 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

1 1/2 cups of chopped tomatoes – I used cherry tomatoes

1 cucumber – peeled and seeded then diced

1 avocado – diced

4 oz feta cheese – cubed

2 tbs minced red onion

1 handful parsley – minced – about 2 tbs

2 tbs olive oil

1 tbs red apple vinegar vinegar

8 twists of black pepper from a pepper mill

Instructions

Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
Peel and seed one cucumber and dice. Add to bowl.
Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
Cube feta and add to bowl.
Add minced red onion and minced parsley to bowl.
Whisk together olive oil, red apple vinegar vinegar and black pepper – pour over salad.
Toss gently so the feta and avocado don’t break up. Serve immediately.
If refrigerating – keep the avocado aside and add before serving.