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.