Oh hey, summer salad season 🌞

🥑 Avocado Salad with Tomato, Cucumber, and Mozzarella - Let’s be honest: when the days get long and the grill is hot, the last thing I want to do is fuss with a heavy side dish. What I do want? Something refreshing. Something I can toss together in ten minutes and feel a little fancy about. That’s where this Avocado Salad with Tomato, Cucumber, and Mozzarella comes in.

It’s everything I love in a warm-weather dish—cool, crisp cucumbers, juicy summer tomatoes, creamy avocado, and those adorable little mozzarella pearls that just soak up all the goodness. Drizzle the whole thing with a lemony olive oil dressing and finish with a hit of fresh parsley, and you’ve got yourself a salad that’s just as comfortable next to grilled chicken as it is scooped straight from the bowl with a fork in one hand and a glass of rosé in the other. 🍷

Why You’ll Love This Salad:

• 🥒 Crunchy, creamy, juicy perfection in every bite
• 🌿 Naturally low-carb, gluten-free, and full of healthy fats
• 🕒 Ready in 10 minutes—no cooking, no sweating
• 💸 Budget-friendly and flexible (use what you have!)
• 🍅 The colors alone make it party-worthy
• 🥗 Tastes even better after a short chill in the fridge

Here’s What You’ll Need:

• 1½ cups chopped tomatoes
  Cherry or grape tomatoes are great—just slice them in half. Big juicy heirlooms? Dice 'em up.
• 1 avocado, diced
  Go for ripe but not mushy. You want it to hold its shape.
• 1 cucumber, peeled, seeded, and diced
  An English cucumber works well and you can skip seeding if it’s not too watery.
• 1 carton fresh mozzarella pearls, drained
  If you can't find pearls, just cut a ball of fresh mozzarella into small chunks.
• 1 tablespoon olive oil
  Use the good stuff—it makes a difference in a salad this simple.
• 1 teaspoon lemon juice
  Adds brightness and keeps the avocado from browning.
• Kosher salt & freshly ground black pepper, to taste
• Fresh parsley, chopped
  Basil or dill would also be delicious here.

Let’s Make It: Step-by-Step

🥣 Step 1: Prep Your Veggies

If you’re using cherry tomatoes, slice them in half. Bigger tomatoes? Chop into bite-size pieces. Peel your cucumber, scoop out the seeds, and dice. Dice the avocado right before mixing so it stays fresh and green.

🧀 Step 2: Combine the Good Stuff

In a large bowl, gently toss together the chopped tomatoes, diced avocado, cucumber, and drained mozzarella pearls. It’s already looking like a rainbow.

🍋 Step 3: Make That Dressing

In a small bowl, whisk together the olive oil, lemon juice, and chopped parsley. Simple but so flavorful.

🥗 Step 4: Dress & Season

Drizzle the dressing over the salad and toss everything gently—don't mash the avocado. Season with kosher salt and freshly ground black pepper to taste. Give it a little taste and adjust as needed.

Serving Suggestions

• Serve it chilled or room temp—just don’t let it sit out too long because of the avocado.
• Pairs beautifully with grilled chicken, shrimp skewers, burgers, or crusty bread.
• Add it to a mezze board with hummus, pita, and olives for a laid-back summer spread.

Variations & Substitutions

• 🧅 Add thinly sliced red onion or a little chopped red bell pepper
• 🌱 Swap parsley for fresh basil, mint, or dill
• 🧄 Add a pinch of garlic powder or a pressed garlic clove to the dressing
• 🧀 Try feta cheese instead of mozzarella for a saltier bite
• 🍋 No lemon? Use red wine vinegar or balsamic glaze for a twist
• 🥗 Toss in a handful of arugula or baby spinach to bulk it up

Storage Tips :

This salad is best fresh, but here’s how to make it work:

• Fridge: Store leftovers in an airtight container in the fridge for up to 24 hours. After that, the avocado starts to brown a bit.
• Make ahead tip: Dice everything except the avocado ahead of time. Add avocado and dressing right before serving to keep it fresh.

Continue to Content

📖 Recipe

Avocado Salad with Tomato, Cucumber, and Mozzarella

Yield: 4-6

Prep Time: 10 minutes

Total Time: 10 minutes

A juicy, creamy, fresh-as-summer salad that’s perfect for backyard dinners, potlucks, or honestly, just lunch on the porch.

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Ingredients

• 1½ cups chopped tomatoes
• 1 avocado, diced
• 1 cucumber, peeled, seeded, and diced
• 1 carton fresh mozzarella pearls, drained
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped

Instructions

Cut cherry tomatoes in half (or dice larger tomatoes). Peel, seed, and dice cucumber. Dice avocado.
In a large bowl, combine avocado, cucumber, tomatoes, and mozzarella.
In a small bowl, whisk olive oil, lemon juice, and parsley.
Pour dressing over the salad and gently toss to coat.
Season with salt and pepper to taste. Serve immediately.

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