A bright, colorful, and flavor-packed Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto that tastes like summer in every bite. Juicy tomatoes, creamy avocado, and soft mozzarella meet the herby kick of pesto and the zesty lift of lemon all tossed together in minutes. Perfect for when you crave something fresh, fast, and ridiculously satisfying.
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Whether you’re prepping lunch for the week, bringing a side dish to a barbecue, or just want to eat something that makes you feel good, this Mediterranean-inspired salad is your go-to.
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Ingredients
For the Salad
- ½ lb red cherry tomatoes or grape tomatoes, halved
- ½ lb yellow cherry tomatoes or grape tomatoes, halved
- 2 ripe avocados, diced
- 1 medium cucumber, sliced
- ⅓ cup red onion, finely diced
- 8 oz small fresh mozzarella cheese balls (bocconcini or ciliegine)
For the Dressing
- ¼ cup basil pesto (store-bought or homemade)
- 1 tablespoon freshly squeezed lemon juice
- Salt and black pepper, to taste
Optional add-ins:
- A handful of arugula or baby spinach for extra greens
- 1 tablespoon pine nuts or sunflower seeds for crunch
- Drizzle of balsamic glaze for a sweet finish
Instructions
- Prep the vegetables.
Slice the cherry tomatoes in half, dice the avocado, and slice the cucumber. Finely chop the red onion. Place everything in a large mixing bowl. - Add mozzarella.
Toss in the mozzarella balls. If they’re large, cut them in half so they blend better with the other ingredients. - Make the dressing.
In a small bowl, whisk together the basil pesto and lemon juice until smooth. (You can add 1 teaspoon of water if your pesto is very thick.) - Toss everything together.
Pour the dressing over the salad and gently toss to coat. Be careful not to mash the avocado — you want chunks, not guacamole. - Season and serve.
Add salt and pepper to taste. Serve immediately, or chill for 10–15 minutes to let the flavors meld.
Tips & Tricks
- Prevent avocado browning: Toss the diced avocado in a bit of lemon juice before mixing it into the salad.
- Avoid watery cucumbers: Use English or Persian cucumbers for fewer seeds and less moisture.
- Make ahead: Mix all ingredients except avocado and dressing, then add both just before serving.
- Balance flavors: If your pesto is strong, mellow it with an extra teaspoon of lemon juice or olive oil.
Substitutions & Variations
- Vegan version: Skip mozzarella and use diced vegan cheese or roasted chickpeas.
- Protein boost: Add grilled chicken, shrimp, or even cooked quinoa for a heartier meal.
- Pesto twist: Try arugula, kale, or cilantro pesto for a different flavor profile.
- Extra freshness: Add chopped basil, mint, or parsley right before serving.
Make-Ahead & Storage Tips
- Store the salad (without avocado) in an airtight container for up to 2 days.
- Add avocado and dressing only when ready to eat to prevent browning and sogginess.
- If taking to a picnic, keep the pesto dressing in a separate small jar and combine right before serving.
Frequently Asked Questions
How long does this salad stay fresh?
About 2–3 days if stored without avocado and dressing. Once mixed, it’s best enjoyed the same day.
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Can I use store-bought pesto?
Absolutely. Go for a fresh refrigerated pesto with olive oil listed as a main ingredient — it tastes much closer to homemade.
How can I keep cucumbers from watering down the salad?
Salt them lightly, let sit for 10 minutes, then pat dry before adding to the bowl. This removes excess water.
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Is it okay to mash the avocado into the dressing?
You can — it gives a creamier consistency — but the salad will lose its chunky texture.
Nutrition Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 264 kcal |
| Fat | 21 g |
| Saturated Fat | 4 g |
| Cholesterol | 14 mg |
| Sodium | 142 mg |
| Potassium | 585 mg |
| Carbohydrates | 11 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Protein | 9 g |
| Vitamin C | 22 mg |
| Calcium | 177 mg |
Nutrition info is an estimate and may vary depending on ingredients used.
This Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is proof that simple ingredients can create magic when balanced right. Every bite delivers a little contrast creamy, crisp, tangy, and herbaceous like the best kind of summer conversation between flavors.
Whether it’s the centerpiece of your picnic table or your quick weekday lunch, it’s the kind of dish that makes eating well feel effortless.
So go ahead, make it, taste it, and if you love it, share it.
let’s keep summer fresh, one bowl at a time.
Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
Ingredients
For the Salad
- ½ lb red cherry tomatoes or grape tomatoes, halved
- ½ lb yellow cherry tomatoes or grape tomatoes, halved
- 2 ripe avocados, diced
- 1 medium cucumber, sliced
- ⅓ cup red onion, finely diced
- 8 oz small fresh mozzarella cheese balls (bocconcini or ciliegine)
For the Dressing
- ¼ cup basil pesto (store-bought or homemade)
- 1 tbsp freshly squeezed lemon juice
- Salt and black pepper, to taste
Optional add-ins:
- A handful of arugula or baby spinach for extra greens
- 1 tablespoon pine nuts or sunflower seeds for crunch
- Drizzle of balsamic glaze for a sweet finish
Instructions
- Prep the vegetables.Slice the cherry tomatoes in half, dice the avocado, and slice the cucumber. Finely chop the red onion. Place everything in a large mixing bowl.
- Add mozzarella.Toss in the mozzarella balls. If they’re large, cut them in half so they blend better with the other ingredients.
- Make the dressing.In a small bowl, whisk together the basil pesto and lemon juice until smooth. (You can add 1 teaspoon of water if your pesto is very thick.)
- Toss everything together.Pour the dressing over the salad and gently toss to coat. Be careful not to mash the avocado — you want chunks, not guacamole.
- Season and serve.Add salt and pepper to taste. Serve immediately, or chill for 10–15 minutes to let the flavors meld.
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