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This vibrant tomato cucumber avocado salad combines the freshness of summer produce with creamy mozzarella and aromatic basil pesto. The contrast of colors, textures, and flavors creates a dish that's visually stunning and incredibly satisfying as a light lunch or dinner side.
I first made this salad when I had an abundance of cherry tomatoes from my garden and needed something quick for a potluck. It was devoured within minutes, and now it's requested at every summer gathering I attend.
Ingredients
- Red and yellow cherry tomatoes: Bringing sweet juicy bursts of flavor and beautiful color contrast
- Ripe avocados: Adding creamy richness and healthy fats that make this salad satisfying
- Fresh cucumber: Offering refreshing crunch and hydration perfect for hot days
- Red onion: Providing sharp aromatic notes that balance the milder vegetables
- Fresh mozzarella balls: Creating pockets of milky creaminess throughout the salad
- Basil pesto: Delivering herbal complexity and a silky coating for all ingredients
- Fresh lemon juice: Brightening everything with necessary acidity to balance the rich components
Step-by-Step Instructions
- Prepare the vegetables:
- Halve all cherry tomatoes allowing their juices to release and mingle with other flavors. Dice avocados into bite sized chunks just before mixing to prevent browning. Slice cucumber into thin half moons for ideal texture and presentation. Finely dice red onion to distribute its flavor throughout without overwhelming.
- Combine the ingredients:
- Place all prepared vegetables and mozzarella balls into a large mixing bowl ensuring you have enough space to toss everything gently without crushing delicate ingredients.
- Dress the salad:
- Drizzle basil pesto and fresh lemon juice over all ingredients. Gently fold everything together using a rubber spatula or wooden spoons, taking care not to mash the avocado pieces. Season with salt and freshly ground black pepper adjusting to taste.
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The cherry tomatoes are truly the star of this salad. I grow several varieties each summer specifically for this dish, and the difference between homegrown or farmers market tomatoes versus grocery store options is remarkable. When tomatoes are at peak season, this simple salad becomes extraordinary.
Make Ahead Tips
This salad is best enjoyed fresh, but you can prep components separately to save time. Slice tomatoes, cucumber, and onion up to a day ahead and store in separate containers in the refrigerator. Only cut avocados just before serving to prevent browning. If you need to prepare slightly ahead, toss cut avocado with a bit of the lemon juice first to help preserve its color.
Ingredient Substitutions
No fresh mozzarella? Feta cheese makes an excellent alternative, adding a tangy saltiness that works beautifully with the other ingredients. Not a fan of raw onions? Try green onions for a milder flavor or skip them altogether. Store bought pesto works perfectly, but homemade elevates this simple salad to something truly special when you have the time.
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Serving Suggestions
This salad shines as a side dish alongside grilled proteins like chicken, fish, or steak. It also makes a lovely light lunch served with crusty bread for scooping up all the flavorful juices. For entertaining, serve it as part of a Mediterranean mezze platter with hummus, olives, and grilled vegetables. During hot summer months, I often enjoy a large portion as a complete meal with perhaps some crusty bread on the side.
Frequently Asked Questions
- → Can I make this salad ahead of time?
You can prepare the components ahead of time, but it's best to assemble just before serving. Cut vegetables can be stored separately in the refrigerator, and combine with the dressing within 2 hours of serving to prevent the avocado from browning and the vegetables from becoming soggy.
- → How long will this salad keep in the refrigerator?
Once dressed, this salad is best consumed within 24 hours. The avocado may brown and the vegetables will release water over time, affecting the texture. If you need to store leftovers, keep in an airtight container.
- → What can I substitute for fresh mozzarella?
Feta cheese makes an excellent substitute, offering a tangier flavor profile. Other good alternatives include goat cheese, burrata (for extra creaminess), or even cubed halloumi for a more substantial texture. For a dairy-free version, try using cubed tofu marinated in Italian herbs.
- → Is there a substitute for basil pesto?
If you don't have basil pesto, you can use a simple vinaigrette of olive oil, lemon juice, and fresh herbs. Other alternatives include sun-dried tomato pesto, olive tapenade, or a drizzle of balsamic glaze with olive oil. For a simpler approach, just use good quality olive oil, lemon juice, salt and fresh herbs.
- → How can I make this salad more substantial?
Transform this into a main course by adding protein such as grilled chicken, shrimp, or white beans. You can also incorporate cooked quinoa, farro, or pasta to make it more filling. Adding toasted pine nuts or walnuts provides extra texture and nutritional value.
- → What's the best way to dice an avocado?
Cut the avocado in half lengthwise and remove the pit. While the avocado is still in its skin, score it in a grid pattern with a knife, being careful not to cut through the skin. Then use a spoon to scoop out the diced pieces. This method gives you neat, uniform cubes perfect for salads.