Cucumber Tomato Avocado Salad (gf)

This cucumber and tomato salad is a classic, quick and easy summer side dish or light lunch. Ready in under 10 minutes, it's bursting with flavor from fresh cucumber slices, juicy tomatoes, slivers of onions, and a tangy balsamic dressing.

There are so many things to love about this cucumber and tomato salad! First of all, it's quick and easy to make, it's bursting with summer flavors, and it's super customizable. It's a great salad because it's allergy/special diet friendly so EVERYONE can enjoy it: oil-free, gluten-free, dairy-free, nut free, low carb, egg free, meatless, and plant based.

I know everyone thinks vegans eat only salad (if I had a dollar . . .)! I mean that's not true, but when salads are hearty and delicious like vegan broccoli salad, high protein quinoa chickpea salad, Thai crunch salad, and Harvest salad with crispy quinoa, who wouldn't want salad all the time?

Salad Ingredients

One of the things I love most about this cucumber tomato salad recipe is how easy it is to make. There's lots of flavor and texture, but the ingredients are pure and simple. Here’s what you'll need:

• Tomatoes: I love using sweet, cherry tomatoes for this salad; but it's great with lots of shapes, colors, and sizes of tomatoes. Look for a mix of varieties like hot house, romas, and heirloom tomatoes at your farmers market or grocery store.
• Cucumbers: I love the little Persian cucumbers sliced into rounds for this recipe. They're the perfect size, the skins are tender enough to leave on, and they don't have many seeds. Long English cucumbers work well for these reasons too. If you have only regular garden cukes, just peel them and if needed scoop out the seeds before slicing.
• Red onion: Thinly sliced red onion adds a wonderful pungency.
• Avocado: If using avocados (highly recommend), choose perfectly ripe avocados (firm but yield to softly applied pressure) to make the salad creamy with added healthy fats.
• Italian basil: Make a stack of basil leaves by piling them on top of each other. Roll them into a tight roll, then slice into ribbons. Leave any tiny leaves whole.
• Salad dressing: Balsamic reduction is my favorite - it's easy, super flavorful and oil free. But white balsamic dressing is a close second for this salad recipe. A classic Greek salad dressing adds a Mediterranean flare.
• Seasonings: Salt and pepper, red pepper flakes (optional), oregano (optional).

A Few Tasty Substitutions

This quick, cucumber tomato salad is super flexible, Here's a few tasty ingredients you could layer in to customize your salad: 

• Add nuts or seeds: Add a handful of chopped raw almonds, pistachios, pumpkins seeds or hemp hearts for a boost of protein, omegas, and crunch.
• Make it hearty Chickpeas, quinoa or couscous add bulk, plant protein, and mega nutrients for a healthy lunch.
• Make it creamy: Feta cheese is a popular addition to a tomato cucumber salad. Use your favorite dairy free brand or make your own vegan feta cheese.
• Fresh herbs: Choose one or use a variety of herbs to add freshness + brightness eg. parsley, basil, cilantro, dill, and tarragon.
• Leafy greens: Serve on a bed of Spring Mix, spinach, kale or arugula for an extra serving of veggies and fiber.
• Make it spicy: Add a sprinkle of hot pepper flakes for a hit of heat.
• Make it fancy: I love using my crinkle cutter on the cucumber rounds!

How to Make Cucumber Tomato Onion Salad

This Mediterranean style tomato cucumber salad is so easy to make:

1. Slice the cucumbers into rounds. If using a large cucumber, cut in half or quarters before slicing.
2. Cut the tomatoes in half or quarters (depending how large the tomatoes are).
3. Thinly slice the red onion, and chop the avocados into chunks.
4. Make the dressing of choice, pour it over the salad ingredients and toss together. Serve right away or chill before serving.

Dressing for Cucumber Tomato Salad

This balsamic reduction is easy to make at home, and it's super delicious. Reducing balsamic vinegar intensifies the flavors (sweetness and tanginess), plus it becomes dark, thick, and glossy like liquid gold! Can be made several weeks in advance.

Here's how to make a balsamic reduction:

1. Don't buy a super expensive, aged bottle of balsamic vinegar. I use the grocery store brand (economical and delicious).
2. Pour half the bottle into a saucepan over medium/medium-high heat. Stir and check on the vinegar while it reduces down to half.
3. The reduced balsamic vinegar will look dark, glossy, and stick to the back of the spoon when ready.
4. As the vinegar cools, it becomes thicker.
5. Store in an airtight container or glass jar in a pantry or the fridge for several months.

Storage Tips

Like most summer salads, this one is best served fresh! But leftovers can be stored in the fridge in an airtight container to be enjoyed for another day or two. Use up the leftovers in a vegan bowl or vegan tacos for added flavor and freshness!

Easy Vegan Summer Salads

Here's a few more quick and easy salad ideas (vegan and gluten-free) for hot summer nights or to take to BBQs or summer parties:

• Thai Crunch Salad with peanut ginger dressing
• Veggie Pesto Pasta Salad
• Broccoli Feta Crunch Salad
• Shaved Brussels Sprout Salad
• Asian Cabbage Crunch Salad with Ramen Noodles
• Mason Jar Salad Ideas (easy meal prep for lunches)

Originally posted July 2022 - updated July 2025