Tomato Cucumber Avocado Salad With Mozzarella Recipe

Introduction

This Tomato Cucumber Avocado Salad with Mozzarella is the ultimate 5-minute summer salad, bursting with fresh flavors. It’s a vibrant, no-cook dish perfect for a quick lunch or a light side. The creamy avocado and mozzarella pair beautifully with the crisp vegetables and a simple pesto dressing. For another fast, cheesy meal, try this Mediterranean Grilled Cheese Sandwich Recipe.

Ingredients

This vibrant Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is a celebration of fresh, creamy textures and bright, herbaceous flavor.

• ½ pound red cherry tomatoes or grape tomatoes, halved
• ½ pound yellow cherry tomatoes or grape tomatoes, halved
• 2 avocados, diced
• 1 cucumber, sliced
• ⅓ cup red onion, diced
• 8 ounces small fresh mozzarella cheese balls (ciliegine or bocconcini)
• ¼ cup basil pesto
• 1 tablespoon lemon juice
• salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto comes together in about 15 minutes, making it roughly 30% faster than similar chopped salads that require cooking grains or proteins.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Wash the tomatoes and cucumber thoroughly. Slice the tomatoes into wedges or bite-sized chunks. For the cucumber, you can slice it into half-moons or rounds, depending on your preference. This Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto relies on fresh, crisp produce.

Step 2 — Prepare the Avocado

Cut the avocado in half, remove the pit, and carefully scoop out the flesh. Dice it into cubes. To prevent browning, you can toss the avocado cubes with a small squeeze of lemon or lime juice from the wedge you’ll use later.

Step 3 — Prepare the Mozzarella

If using fresh mozzarella balls (ciliegine or bocconcini), drain them from their liquid. For a large ball, tear it into rustic pieces. Tearing, rather than cutting, creates more surface area for the pesto to cling to, enhancing every bite of this salad.

Step 4 — Make the Basil Pesto Dressing

In a small bowl, combine prepared basil pesto with a tablespoon of extra virgin olive oil and a squeeze of fresh lemon juice. Whisk until emulsified. For a lighter dressing, you can thin it with a teaspoon of water. Taste and season with a pinch of salt and black pepper.

Step 5 — Combine the Salad

In a large serving bowl, gently combine the prepared tomatoes, cucumber, avocado, and mozzarella. The key is to fold the ingredients together carefully to avoid mashing the avocado. This ensures your Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto has perfect texture.

Step 6 — Dress and Toss

Drizzle the basil pesto dressing over the salad. Using salad servers or two large spoons, gently toss everything until the ingredients are evenly and lightly coated. Avoid over-mixing once the dressing is added.

Step 7 — Final Seasoning and Garnish

Do a final taste test. Season with additional flaky sea salt and freshly cracked black pepper if needed. Garnish with a few whole basil leaves for a fresh aroma and visual appeal.

Step 8 — Serve Immediately

This Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is best served immediately while the vegetables are crisp and the avocado is bright green. For optimal flavor, let it sit for no more than 10-15 minutes before serving.

Nutritional Information

Calories	Approx. 320
Protein	12g
Carbohydrates	15g
Fat	25g
Fiber	7g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size. This Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is a good source of vitamins C, K, and healthy monounsaturated fats.

Healthier Alternatives

This versatile Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is easy to adapt. Here are some simple swaps to meet different dietary needs without sacrificing flavor.

• Protein Alternative — Swap the fresh mozzarella for grilled chicken breast, chickpeas, or marinated tofu. These options add a satisfying, hearty element while keeping the salad fresh.
• Lower-Carb Option — Reduce the amount of cherry tomatoes and add more cucumber and avocado. You can also use a lighter pesto made with more herbs and less oil.
• Dairy-Free Version — Omit the mozzarella and use a dairy-free pesto (often made with nutritional yeast instead of Parmesan). Creamy avocado provides the rich texture.
• Gluten-Free Note — This Tomato and Cucumber Salad is naturally gluten-free. Just double-check your store-bought pesto label to ensure no wheat-based additives are used.
• Lower-Sodium Swap — Use low-sodium mozzarella, make your own basil pesto with unsalted nuts, and season primarily with fresh herbs and black pepper instead of added salt.
• Vegan Variation — Combine the dairy-free and protein-alternative ideas: use chickpeas or tofu and a vegan pesto for a completely plant-based meal.
• Nut-Free Pesto — Replace traditional pine nuts in the pesto with sunflower seeds or pepitas for a similar creamy texture and rich flavor without the nuts.
• Herb Boost — Add fresh mint or parsley along with the basil for an extra layer of bright, garden-fresh aroma in every bite.

Serving Suggestions

• Pair this vibrant Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto with grilled proteins like lemon-herb chicken, garlic shrimp, or a simple flank steak for a complete and satisfying meal.
• Serve it as a stunning centerpiece at summer picnics or potlucks. Its bright colors and fresh flavors make it a crowd-pleaser that travels well in a chilled container.
• Transform it into a hearty lunch by adding a scoop of quinoa, farro, or chickpeas directly into the bowl, turning the salad into a nutrient-packed main course.
• For an elegant appetizer, spoon the Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto onto endive leaves or crispy crostini for easy, flavorful bites.
• Plate it family-style on a large, shallow platter to showcase all the beautiful ingredients, or create individual servings in wide, shallow bowls for a more composed presentation.
• Drizzle a little extra basil pesto and a final flourish of flaky sea salt over the top just before serving to enhance the flavors and add a professional touch.

This versatile salad is perfect for casual weeknights or special occasions, effortlessly adapting to your menu and plating vision.

Common Mistakes to Avoid

• Mistake: Using watery, flavorless tomatoes. Fix: Choose ripe, in-season tomatoes like Roma or heirloom varieties for the best sweetness and texture.
• Mistake: Slicing cucumbers too thick, making them hard to eat. Fix: Use a mandoline or sharp knife to create thin, uniform slices that blend seamlessly with the other ingredients.
• Mistake: Adding avocado too early, causing it to brown and become mushy. Fix: Gently fold in diced avocado just before serving to maintain its vibrant color and creamy texture.
• Mistake: Using wet mozzarella pearls that waterlog the salad. Fix: Drain fresh mozzarella thoroughly on paper towels to remove excess moisture before adding.
• Mistake: Over-dressing with pesto, which can overpower the fresh vegetables. Fix: Start with a light drizzle of basil pesto, toss gently, and add more only if needed to coat ingredients lightly.
• Mistake: Skipping the salting step for tomatoes and cucumbers. Fix: Lightly salt sliced tomatoes and cucumbers in a colander for 10 minutes to draw out excess water and concentrate their flavors.
• Mistake: Tossing the salad aggressively and breaking down delicate ingredients. Fix: Use a large bowl and your hands or salad servers to fold the components together gently.
• Mistake: Serving immediately without letting flavors meld. Fix: Let the dressed Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto sit for 5-10 minutes at room temperature before serving.
• Mistake: Using a dull knife to cut basil, which bruises the leaves. Fix: Chiffonade basil with a very sharp knife or simply tear it by hand to release its aromatic oils without blackening.
• Mistake: Not balancing the acidity of the pesto and tomatoes. Fix: Add a tiny drizzle of high-quality extra virgin olive oil or a pinch of flaky sea salt at the end to round out the flavors.

Storing Tips

• Fridge: Store this Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto in an airtight container in the refrigerator for up to 2 days. For best quality, add the avocado and pesto just before serving, as they oxidize and wilt quickly.
• Freezer: Freezing is not recommended for this fresh salad. The high water content in the tomatoes and cucumbers will cause them to become mushy upon thawing, and the dairy and avocado will separate and degrade in texture.
• Reheat: This Tomato and Cucumber Salad is meant to be served cold and should not be reheated. If you have stored components separately, ensure any cooked elements (like grilled chicken you may have added) are reheated to an internal temperature of 165°F (74°C) before adding back to the cold salad.

For optimal food safety, always keep your prepared salad refrigerated at 40°F (4°C) or below until ready to serve, and discard any leftovers that have been left at room temperature for more than 2 hours.

Conclusion

This Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is a vibrant, no-cook dish perfect for any occasion. We hope you love this fresh combination of flavors. Give it a try and let us know what you think in the comments! For another easy, cheesy meal, check out our One-Pan Chicken Bake with Zucchini, Bacon and Cheese Recipe.

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FAQs

Can I make this salad ahead of time?

You can prepare the components ahead, but assemble just before serving. Keep the chopped tomatoes, cucumbers, and avocado separate, and add the mozzarella and pesto right before eating to prevent sogginess and maintain the best texture for your Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto.

What can I use instead of fresh mozzarella?

For a dairy-free or different flavor profile, you can substitute fresh mozzarella with cubed feta, halloumi, or a plant-based cheese alternative. The creamy texture of avocado and the rich basil pesto will still create a delicious and satisfying salad.

How do I keep the avocado from browning?

Add the avocado at the very last minute before serving. You can also toss the avocado pieces with a small amount of lemon or lime juice from the pesto dressing, which helps slow oxidation and keeps your Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto looking fresh.