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This salad with tomatoes, cucumber, avocado, and basil pesto is my favorite when I want something quick yet tasty and fresh. It’s great for easy lunches or as a colorful side that livens up any dinner.
I whipped this up one day when the fridge was bare, and it quickly became a go-to for warm nights.
Ingredients
- Yellow cherry tomatoes: add a gentle tang and sunny color, pick ones that are ripe but firm
- Red cherry tomatoes: give juicy sweetness and bright color, fresh and firm works best
- Cucumber: brings a fresh crunch, choose firm and free of soft spots
- Avocados: add creaminess and good fats, ripe but a little firm for easy slicing and less browning
- Red onion: gives a mild sharp bite, dice finely for just a hint of flavor
- Basil pesto: the key flavor that ties it all, fresh homemade is great but quality store-bought works too
- Lemon juice: adds a bright, fresh zing, freshly squeezed is best
- Salt and pepper to taste: bring out the natural flavors, be careful as pesto can be salty
Steps
- Put The Salad Together
- Start by tossing the halved red and yellow cherry tomatoes with diced avocado, cucumber slices, and chopped red onion in a big bowl. Make sure the avocado bits are all about the same size so the creaminess spreads evenly.
- Add Pesto and Lemon
- Pour in the basil pesto and squeeze fresh lemon juice over everything. Gently mix it up with your hands or salad tongs, so everything’s coated but the avocado stays nice and chunky. The pesto should give the salad a fresh, herby kick.
- Flavor It
- Sprinkle in some salt and pepper. Give it a taste and change things up if you want more punch from the pesto or extra brightness from the lemon. Watch the salt though since pesto already brings some.
- Serve Right Away
- Eat this salad fresh so the veggies stay crisp and the avocado tastes its best. It’s great on its own or with grilled chicken or fish.
What I love most is how the avocado’s creaminess plays so well with the zesty pesto. It takes me back to family get-togethers, where simple, delicious dishes like this were the highlight of warm days.
Keep It Fresh
The leftovers go in a sealed container in the fridge, but avocado turns brown fast so eat it within a day for best taste. If prepping early, chop avocado last and add it right before serving.
Swap Ideas
If you want, switch basil pesto with sun-dried tomato pesto for a richer, deeper taste. No yellow cherry tomatoes? Use all red or try grape tomatoes for a slightly different feel.
Serving Suggestions
This goes great with grilled seafood or roasted chicken for a fresh side. It’s also a light lunch with crusty bread or mixed with cooked quinoa to make it heartier.
Seasonal Changes
In colder months, throw in roasted beets or sweet potatoes to warm it up. In summer, fresh basil leaves and a drizzle of good olive oil add an extra kick.
This crisp salad is a quick way to enjoy bright tastes and good-for-you fats all in one bowl.
Frequently Asked Cooking Questions
- → Can this be made ahead?
It’s best to eat it fresh so the avocado and veggies stay crisp. You can keep it in the fridge for up to a day though.
- → Which tomatoes are best?
Sweet cherry or grape tomatoes work great. They add some nice natural sweetness that pairs well with creamy avocado and fresh cucumber.
- → How do I pick the right avocado?
Go for avocados that are ripe but still firm. This keeps them creamy without turning mushy when chopped and mixed in.
- → Can I swap basil pesto for something else?
Basil pesto gives a strong herbal flavor, but you can use light vinaigrettes or fresh herb mixes if you want to change it up.
- → What’s the best way to slice cucumbers?
Slicing them thin or into half-moons works well. It keeps a nice crunch that blends with the other ingredients.