Avocado, cucumber, cherry tomatoes, red onion, feta cheese, fresh herbs, lime juice, olive oil, honey, garlic.

Some recipes don’t need instructions as much as they need timing. And mood. And maybe decent avocados, which—let’s be honest—feels like luck more than skill these days. This Avocado, Tomato and Cucumber Salad is one of those recipes. It’s simple on paper, but when it hits right, it really hits.

I make this salad when it’s hot outside and I refuse to turn on the oven. Or when I’ve overcommitted to a potluck and need something that looks fresh and intentional, even if I threw it together 20 minutes before leaving. It’s crisp, creamy, tangy, and somehow calming. Like summer in a bowl, minus the sunburn.

The first time I made this Avocado, Tomato and Cucumber Salad, I wasn’t following a recipe. I was just… hungry. And tired. I had just gotten back from a grocery run where I definitely bought too many avocados because they looked promising. You know how that goes. Optimism in the produce aisle, regret two days later.

I chopped everything up, tossed it with lime and olive oil, took a bite, and paused. It reminded me of summer cookouts growing up—the ones where the grill was going nonstop, the table was crowded, and the “simple” dishes always disappeared first. This salad has that energy. It doesn’t try to impress you. It just quietly does its job and somehow becomes the thing people ask about.

Why you’ll Love this Avocado, Tomato and Cucumber Salad?

What makes this Avocado, Tomato and Cucumber Salad special isn’t some secret ingredient. It’s balance. The cucumber is cool and crunchy. The tomatoes are juicy and a little sweet. The avocado softens everything in that buttery way that makes you slow down mid-bite. The feta adds salt. The lime keeps things awake.

I won’t pretend it’s perfect every single time—avocados have opinions, and sometimes tomatoes are just okay. But when the ingredients are good? This salad feels effortless in the best way. It’s light but satisfying. Fresh without feeling like diet food. And it works just as well next to a burger as it does next to grilled fish or eaten straight from the bowl while standing at the counter.

Ingredient Notes

Here’s what actually matters when making this salad.

• Red Onion – Soaking it in cold water is not optional for me. It takes the edge off without killing the flavor.
• English Cucumber – Less watery, fewer seeds, better crunch. Worth grabbing.
• Cherry Tomatoes – Reliable and sweet. I avoid slicing big tomatoes unless they’re truly great.
• Avocados – Ripe, but not dramatic. Too soft and they disappear.
• Feta Cheese – Salty, crumbly, and forgiving. I almost always use more than planned.
• Fresh Cilantro or Dill – Cilantro feels bright and summery. Dill feels calm and cozy. Both are good.
• Lime Juice – Freshly squeezed. It matters more here than you think.
• Olive Oil & Honey – One rounds things out, the other smooths the sharp edges.
• Garlic, Salt, Pepper – Small amounts, but don’t skip them.

How to Make Avocado, Tomato and Cucumber Salad?

1. I start by slicing the red onion thin and soaking it in cold water for a few minutes. This is the part that makes people say, “Oh, I don’t usually like raw onion, but this is good.” Worth it.
2. While that’s soaking, I whisk together the dressing—lime juice, olive oil, honey, garlic, salt, and pepper. I taste it. Sometimes I adjust. Sometimes I don’t. Depends on the limes. Depends on my mood.
3. In a big bowl, I add the cucumber, tomatoes, diced avocado, half the feta, and the herbs. I drain the onion really well (nobody wants onion water) and add it in. Then the dressing goes over the top, and I stir gently. This is not a “mix aggressively” situation. Think folding. Like you’re being polite to the avocado.
4. I finish with the rest of the feta sprinkled on top. That’s it. No garnish gymnastics. No drama.

Storage Options

This Avocado, Tomato and Cucumber Salad is best the day it’s made. You can store it covered in the fridge for up to 4 hours, but after that the avocado starts changing its mind about things. If you’re prepping ahead, chop everything except the avocado and add that right before serving.

Variations & Substitutions

I change this salad all the time.

• Swap feta for goat cheese or fresh mozzarella
• Use lemon juice instead of lime if that’s what you have
• Add chickpeas when you want it more filling
• Toss in olives for a Mediterranean feel
• Skip the cheese for a dairy-free version

Ever open the fridge and just make a call? This salad supports that energy.

What to Serve With Avocado, Tomato and Cucumber Salad?

This salad goes with almost anything.

• Grilled chicken, steak, or shrimp
• Burgers or sandwiches
• Tacos or grilled fish
• Potlucks where you want something fresh
• Or honestly, just a fork and five quiet minutes

FAQ

Can I make this ahead of time?
Sort of. Prep everything except the avocado.

How do I keep the avocado from browning?
Lime juice helps, but fresh is best.

Is this salad healthy?
Yes, but in a real-life way—not a sad one.

Can I skip the herbs?
You can, but they add more than you think.

If you’re craving something fresh that doesn’t feel boring or preachy, this Avocado, Tomato and Cucumber Salad is a solid choice. It’s the kind of recipe that quietly becomes a habit.

So tell me—are you the person who adds extra avocado, or the one who sneaks more feta when no one’s looking? I won’t tell.

Avocado, Tomato and Cucumber Salad

Avocado, Tomato and Cucumber Salad is a fresh, no-cook side dish made with ripe avocados, crisp cucumber, juicy tomatoes, feta cheese, and a light lime dressing—perfect for summer meals and potlucks.

Print Pin Rate

Course: Side Dish

Cuisine: American, Mediterranean-inspired

Keyword: Avocado, Tomato and Cucumber Salad

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Ingredients

Salad

• ½ small red onion thinly sliced
• 1 large English cucumber quartered lengthwise and sliced
• 1 pint cherry tomatoes halved (about 2 cups)
• 2 medium avocados peeled, pitted, and diced
• ⅓ c crumbled feta cheese divided
• ¼ c chopped fresh cilantro or dill

Dressing

• 3 Tbsp fresh lime juice from approximately 2 small limes
• 1 Tbsp extra-virgin olive oil
• 2 tsp honey
• 2 garlic cloves minced (about 1 tsp)
• ½ tsp kosher salt
• ½ tsp ground black pepper

Instructions

• Place the sliced red onion in a small bowl and cover with cold water. Allow to soak for several minutes to reduce sharpness, then drain well and set aside.
• In a small bowl or large measuring cup, whisk together the lime juice, olive oil, honey, minced garlic, salt, and black pepper until well combined.
• In a large mixing bowl, combine the cucumber, cherry tomatoes, diced avocado, half of the feta cheese, and the chopped herbs.
• Add the drained red onion to the bowl. Pour the dressing over the salad and gently toss until evenly coated, taking care not to mash the avocado.
• Sprinkle the remaining feta cheese over the top. Serve immediately or cover and refrigerate for up to 4 hours. Gently stir before serving.

Notes

This recipe is naturally gluten-free. To ensure it remains gluten-free, verify that the feta cheese, honey, and all packaged ingredients are certified gluten-free.