This bright and crunchy salad is made with juicy tomatoes, crisp cucumbers, creamy avocado, and soft mozzarella. It’s perfect for a hot day or just when you want something fresh!
I can’t get enough of this salad! Toss it all together, and you’ve got a colorful dish that’s as tasty as it is pretty. Plus, it’s easy enough for anyone to whip up in a flash! 🥗
Key Ingredients & Substitutions
Tomatoes: Fresh, ripe tomatoes are the star here. I love using heirloom for their flavor and color. If you can’t find them, vine-ripened or cherry tomatoes work well too.
Cucumber: Crunchy cucumbers add freshness. English cucumbers are great as they have fewer seeds. If they’re not available, you can use regular cucumbers but peel them for a softer texture.
Avocado: Ripe avocados give a creamy texture. For substitutions, try diced tofu for a vegan option or omit it for a lighter salad.
Mozzarella: Fresh mozzarella is ideal here. If you’re looking for a dairy-free option, consider using vegan cheese or even chickpeas for added protein.
How Do I Keep My Avocado From Browning?
Avocados can brown quickly when cut, which is why it’s best to add them last when making this salad. Here’s how to keep them fresh:
- Use a ripe avocado, and add it just before serving to reduce exposure to air.
- Drizzle a bit of lemon juice on the avocado pieces; the acidity slows down browning.
- If you’re prepping ahead, keep the avocado pieces in a container and cover tightly with plastic wrap, pushing it down to reduce air contact.
Fresh Tomato Cucumber Salad with Avocado and Mozzarella
Ingredients You’ll Need:
For the Salad:
- 2 large ripe tomatoes, diced
- 1 large cucumber, peeled and diced
- 1 ripe avocado, diced
- 1 ball (about 150g) fresh mozzarella, torn or cubed
- 1/4 cup fresh basil leaves, chopped or torn
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice or balsamic vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad is super quick to make! You’ll need about 10 minutes for preparation. Just chop everything up, mix it together, and you’re good to go!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by dicing your tomatoes and cucumber into bite-sized pieces. Peel and dice the avocado, and make sure to cut the mozzarella into smaller pieces too. You want everything to be easy to scoop up with a fork!
2. Mix the Fresh Ingredients:
In a large mixing bowl, combine the diced tomatoes, cucumber, avocado, and mozzarella. These ingredients will create a colorful and vibrant salad. Add the fresh basil leaves to the bowl for a burst of flavor!
3. Add the Dressing:
Now it’s time to make it tasty! Drizzle the olive oil and your choice of lemon juice or balsamic vinegar over the salad. Both options add a wonderful zing!
4. Gently Toss:
Using a large spoon or your hands, gently toss everything together. Be careful not to mash the avocado; you want those creamy chunks to stay whole for the best texture.
5. Season and Serve:
Finally, sprinkle in some salt and freshly ground black pepper to taste. Give the salad one last gentle toss and serve immediately for the freshest flavor. Enjoy this as a light meal or a refreshing side dish!
Can I Use Different Types of Cheese?
Absolutely! While fresh mozzarella is recommended for its creaminess, you can substitute it with feta for a tangy flavor, or even goat cheese for a different twist. Just keep in mind that the taste will vary slightly based on your choice!
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the mozzarella or swap it with a dairy-free cheese alternative. You can also add chickpeas or diced tofu for added protein and texture!
Can I Make This Salad in Advance?
This salad is best enjoyed fresh, but if you need to prepare it ahead of time, chop all the ingredients except for the avocado. Store them separately in airtight containers in the fridge. Add the avocado and dressing just before serving to keep everything fresh and crisp!
How Do I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge. However, keep in mind that the avocado may brown, and the salad could get a bit soggy. It’s best eaten within a day or two for optimal freshness!
