Description
This Tomato Cucumber Avocado Salad is the perfect way to take advantage of fresh produce. Add a bright, tangy red wine vinaigrette dressing, and you’ve got a crisp, savory, herbaceous salad that’s the perfect starter or side dish and can easily double as a complete meal when you add some protein!
Ingredients
Units
Scale
- 4 persian cucumbers, cut into half moons
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup thinly sliced red onion
- 4 oz feta cheese, cut into small cubes
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- To a mixing bowl add the cucumbers, cherry tomatoes, avocado, red onion, feta, parsley, and dill.
- Add the dressing ingredients to a small mixing bowl and whisk together until well combined.
- Pour the dressing over the salad ingredients. Use a spoon to gently mix until everything is well coated in the dressing.
- Give the salad a taste and adjust the seasoning as needed. Serve and enjoy!
Notes
Once combined, the salad will stay fresh in an airtight container for 1-2 days. To keep it fresh for longer, I recommend storing the salad and dressing separately.
