You could say, I just made Greek salad a whole lot better by adding a ripe avocado! Just, say it, mkay? Seriously, this tomato cucumber avocado salad will become your favorite vegetable side dish recipe during summer or even after. With the addition of olives and feta cheese, this easy avocado salad doesn’t require a fancy dressing. This recipe turns a simple cucumber tomato salad into a creamy deliciousness that is low carb, vegetarian and gluten-free! Read on for more options!
Tomato Cucumber Avocado Salad Ingredients
Tomatoes. You want to use ripe, juicy tomatoes for this salad. Therefore it’s best to make this salad during summer when tomatoes are in season, are sweet and actually taste like something – not just water with tomato flavor. However, if it’s not summer and you want to make this salad anyway, I won’t judge (I do it as well): a cup of cherry tomatoes will do very well here.
Cucumbers. Choose thinner, firmer, crunchier cucumbers. Those are the best for any dish using cucumbers. It really makes a difference!
Avocado. We need a ripe avocado for this salad. If you don’t have a ripe one, here’s how to ripen an avocado a little faster.
Olives. Add your favorite types of olives to this salad – green, Kalamata, or even black olives. You can have them pitted and chopped, or whole with the pits in. Here I used Kalamata olives with the pits in, although I did remove some pits and chopped some of the olives, so it’s a mix.
