If you’re in the mood for something fresh, vibrant, and just bursting with flavor, this Tomato Cucumber Avocado Salad with Mozzarella & Basil Pesto is going to be your new obsession. It’s the kind of dish that tastes like summer in every bite—cool cucumbers, juicy tomatoes, creamy avocado, and soft mozzarella pearls all tossed in a garlicky, herby pesto dressing that’ll have you licking the spoon.

It’s simple, quick, and yet feels like something you’d order at a chic little café. Whether you’re serving it as a side dish, a light lunch, or piling it onto toasted bread for a fancy bruschetta moment, this salad is a showstopper. Trust me, this one’s a game-changer for your salad rotation!

Why You’ll Love Tomato Cucumber Avocado Salad with Mozzarella & Basil Pesto

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect as a side for grilled meats, a light lunch, or even a quick snack. It fits just about any meal situation.

Budget-Friendly: Uses simple, everyday produce and pantry ingredients. No fancy store runs required.

Quick and Easy: Comes together in under 15 minutes—chop, toss, and done!

Customizable: Add more veggies, swap out the cheese, or drizzle with balsamic for a twist.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

Ingredients in Tomato Cucumber Avocado Salad with Mozzarella & Basil Pesto

This is one of those salads where fresh ingredients do all the heavy lifting. Let’s break it down:

Cherry or Grape Tomatoes: Sweet, juicy, and colorful—they bring a pop of freshness.

Cucumber: Crisp and cool, they add crunch and balance the creaminess of the avocado.

Avocado: Buttery and rich, avocado adds a lovely softness to every bite.

Mozzarella Pearls: Mild and creamy, they soak up all that basil pesto goodness.

Basil Pesto: The flavor bomb of this salad—herby, garlicky, and packed with parmesan and olive oil. Homemade or store-bought both work!

Salt & Pepper: Just a pinch to enhance the natural flavors of the veggies.

Fresh Basil (optional): For garnish and an extra hit of herbal brightness.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Equipment

No heat needed for this one! Just grab a large mixing bowl and your favorite salad serving spoons. That’s all the equipment required.

Combine Ingredients

In your bowl, add the halved cherry tomatoes, sliced cucumbers, diced avocado, and mozzarella pearls. Be gentle with the avocado—you want chunks, not mush.

Prepare Your Cooking Vessel

Since this is a no-cook recipe, your bowl is doing double duty. Make sure it’s roomy enough to toss everything without spilling.

Assemble the Dish

Add the pesto to the bowl—start with a couple spoonfuls and add more as needed. Use a soft folding motion to coat everything evenly without breaking down the avocado.

Cook to Perfection

Okay, so we’re skipping the cooking part here. But if you want to level things up, let the salad sit for 5–10 minutes before serving so the flavors can mingle and intensify.

Finishing Touches

Sprinkle with salt and freshly ground black pepper to taste. Garnish with torn basil leaves if you’re feeling extra fancy.

Serve and Enjoy

Serve immediately and enjoy every creamy, crunchy, zesty bite. It’s perfect on its own or alongside grilled chicken, fish, or toasted bread.

Nutrition Facts:
Servings: 4
Calories per serving: ~310 calories
(Note: these values are approximate and may vary depending on exact ingredients used.)

Preparation Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

How to Serve Tomato Cucumber Avocado Salad with Mozzarella & Basil Pesto

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve with grilled chicken, shrimp, or steak for a complete meal
• Spoon over toasted sourdough for a fresh bruschetta twist
• Add to a bowl of mixed greens to bulk up your salad game
• Use as a side for pasta, especially light lemony or pesto-based ones
• Serve in lettuce cups for a fun, handheld appetizer

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Use ripe but firm avocados for the best texture
• If making ahead, add the avocado and pesto just before serving
• Try marinated mozzarella balls for even more flavor
• Don’t overdress—start small with the pesto and add more if needed
• Add a drizzle of balsamic glaze for a sweet tangy finish
• Use English cucumbers for fewer seeds and more crunch
• Want more texture? Add toasted pine nuts or croutons
• Make it vegan by skipping the mozzarella or using a plant-based cheese
• Add cooked quinoa or chickpeas for extra protein
• Store leftovers in an airtight container for up to 1 day (avocados may brown slightly)

FAQ’s

1. Can I make this salad ahead of time?
Yes, but wait to add the avocado and pesto until right before serving to keep it fresh.

2. What kind of pesto should I use?
Basil pesto is classic, but feel free to use arugula or spinach pesto for a twist.

3. Can I substitute the mozzarella?
Absolutely! Feta, burrata, or even grilled halloumi would be delicious.

4. How do I keep the avocado from browning?
Toss it gently with lemon juice before adding to the salad—it slows down oxidation.

5. What if I don’t have fresh basil?
No worries! The pesto already brings the basil flavor, but mint or parsley can work as garnish.

6. Can I add protein to make it a full meal?
Yes! Grilled chicken, salmon, or chickpeas work great.

7. Is this salad keto-friendly?
Yes, it’s low in carbs and high in healthy fats—perfect for a keto diet.

8. Can I use a different type of cucumber?
Sure! Persian or English cucumbers are ideal, but regular cucumbers work too—just peel and deseed them.

9. What can I serve this with?
Grilled meats, fish, pasta, or even as a topping for crostini.

10. How long will leftovers last?
It’s best eaten fresh, but you can store leftovers (without avocado) for up to 2 days.

Conclusion

This Tomato Cucumber Avocado Salad with Mozzarella & Basil Pesto is the definition of fresh, fast, and flavorful. It’s the kind of recipe that feels effortless but tastes like something special—perfect for lazy lunches, picnic spreads, or last-minute dinners. With creamy avocado, juicy tomatoes, crunchy cucumbers, and that dreamy pesto? It’s a salad you’ll crave again and again.

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