Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

A refreshing and vibrant salad featuring fresh tomatoes, creamy avocado, crisp cucumber, and mozzarella, all tossed in a flavorful basil pesto dressing. Perfect for a light meal or a side dish.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 1 serving

Course: Salad

Cuisine: Italian, Mediterranean

Calories: 264

Ingredients Equipment Method Notes

Ingredients

0.5 pound red cherry tomatoes or grape tomatoes, halved for easy eating
0.5 pound yellow cherry tomatoes or grape tomatoes, halved, adds visual appeal and sweetness
2 avocados avocados diced, ensure they are ripe but firm
1 cucumber cucumber sliced, can be peeled for a milder taste if desired
1/3 cup red onion diced, soak in cold water for 10 minutes to reduce sharpness if preferred
8 ounces small fresh mozzarella cheese balls bocconcini or ciliegine, drained well before adding
1/4 cup basil pesto homemade or good quality store-bought, adjust quantity to preference
1 tablespoon lemon juice freshly squeezed brightens all the flavors in the salad
0.5 tsp salt to taste, use sea salt or kosher salt for best flavor
0.25 tsp pepper freshly ground black pepper for best aroma and a subtle kick

Equipment

Large bowl

Method

In a large bowl, combine the halved red and yellow cherry or grape tomatoes, diced avocado, sliced cucumber, diced red onion, and small fresh mozzarella cheese balls.
Add the basil pesto and lemon juice to the salad and toss gently to combine all the ingredients. Season with salt and pepper to taste, if desired. Feel free to add more basil pesto if you prefer a stronger flavor.

Notes

Feel free to make your own basil pesto from scratch for an even fresher flavor, as suggested in the recipe. This salad is best served immediately to enjoy the crispness of the vegetables and the creamy texture of the avocado and mozzarella.