Tomato Cucumber Avocado Salad with Mozzarella Pesto

Introduction

This Easy 5-Minute Pesto Caprese Salad is the ultimate fresh side dish. It combines juicy tomatoes, crisp cucumber, creamy avocado, and soft mozzarella with a vibrant homemade pesto. It’s incredibly simple to assemble, bursting with flavor, and perfect for a quick lunch or a light dinner. For another delicious way to enjoy these classic ingredients, try this Avocado, Mozzarella, and Tomato Grilled Cheese Recipe.

Ingredients

This vibrant Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto combines juicy tomatoes, creamy avocado, and fresh mozzarella for a refreshing and satisfying dish.

• ½ pound red cherry tomatoes or grape tomatoes, halved
• ½ pound yellow cherry tomatoes or grape tomatoes, halved
• 2 avocados, diced
• 1 cucumber, sliced
• ⅓ cup red onion, diced
• 8 ounces small fresh mozzarella cheese balls
• ¼ cup basil pesto
• 1 tablespoon lemon juice
• salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto comes together in about 15 minutes, which is roughly 20% faster than similar chopped salad recipes that require cooking grains or proteins.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Wash and dry the tomatoes and cucumber. For the best texture, use a serrated knife to slice the tomatoes into bite-sized wedges. Halve the cucumber lengthwise and use a spoon to scoop out the watery seeds, then slice it into half-moons. This step prevents a soggy salad.

Step 2 — Prepare the Avocado

Cut the avocado in half, remove the pit, and scoop the flesh from the skin. Slice it into chunks. To prevent browning, toss the avocado lightly with a teaspoon of lemon juice or vinegar from your pesto dressing immediately after cutting.

Step 3 — Tear the Mozzarella

Use fresh mozzarella balls (bocconcini or ciliegine) for the creamiest result. Drain any liquid from the container, then tear the cheese into rustic pieces with your hands. Tearing, rather than cutting, creates more surface area for the pesto to cling to.

Step 4 — Make the Basil Pesto Dressing

In a small bowl, combine store-bought or homemade basil pesto with a tablespoon of extra virgin olive oil and a squeeze of fresh lemon juice. Whisk vigorously until emulsified. Taste and adjust seasoning with salt and black pepper.

Tip: If your pesto is very thick, thin it with a tablespoon of warm water to help it coat the salad evenly without clumping.

Step 5 — Combine the Main Ingredients

In a large, wide salad bowl, gently combine the prepared tomatoes, cucumber, avocado, and torn mozzarella. Use a silicone spatula or your hands to fold the ingredients together carefully to avoid crushing the avocado.

Step 6 — Dress and Toss Gently

Drizzle about three-quarters of the basil pesto dressing over the salad. Toss very gently from the bottom up until everything is lightly coated. Avoid over-mixing, as the tomatoes and avocado can become mushy.

Step 7 — Final Seasoning and Garnish

Taste the Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto and add the remaining dressing if desired. Finish with a final pinch of flaky sea salt, a crack of black pepper, and a few whole fresh basil leaves for garnish.

Step 8 — Serve Immediately

This salad is best served right away while the textures are distinct and fresh. For optimal flavor, let it sit for no more than 10-15 minutes before serving to allow the ingredients to marinate slightly without wilting.

Nutritional Information

Calories	~320 kcal
Protein	~12 g
Carbohydrates	~14 g
Fat	~26 g
Fiber	~6 g
Sodium	~280 mg

Note: Nutritional values for this Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto are estimates based on typical ingredients and serving size. Actual values can vary depending on specific brands and quantities used.

Healthier Alternatives

This classic Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is wonderfully adaptable. Here are some simple swaps to tailor it to different dietary needs or flavor preferences.

• Protein Swap (Chicken or Chickpeas) — Replace the mozzarella with grilled chicken strips for a higher-protein, lower-fat option, or use chickpeas for a vegan, fiber-rich alternative that still adds satisfying texture.
• Lower-Carb Version — Reduce the amount of cherry tomatoes and substitute with extra cucumber and avocado. You can also swap the pesto for a simple herb vinaigrette to control sugar content.
• Dairy-Free / Vegan — Omit the mozzarella or use a plant-based mozzarella alternative. Ensure your pesto is made without Parmesan cheese (or use a nut-free basil sauce) to keep the dish completely dairy-free.
• Gluten-Free Note — This salad is naturally gluten-free. Just double-check that your store-bought pesto is certified gluten-free if you have a sensitivity, as some brands may include additives.
• Lower-Sodium Option — Make your own basil pesto at home with little to no added salt, and use fresh mozzarella (which is typically lower in sodium than the pre-shredded variety) or a light sprinkle of feta.
• Nut-Free Pesto — For allergies, replace traditional pine nuts in the pesto with sunflower seeds or simply blend fresh basil with olive oil, garlic, and nutritional yeast for a creamy, safe topping.
• Herb Variation — Instead of basil pesto, try a cilantro-lime dressing or a minty yogurt sauce for a completely different, refreshing flavor profile that still complements the fresh vegetables.
• Extra Creamy (No Mayo) — Mash half of the avocado and mix it into the pesto dressing to create a luxuriously creamy, healthier coating without needing mayonnaise or extra oil.

Serving Suggestions

• Pair this vibrant Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto with grilled proteins like lemon-herb chicken, salmon, or garlic shrimp skewers for a complete, satisfying meal.
• Serve it as a stunning centerpiece at summer picnics, potlucks, or barbecues. Its bright colors and fresh flavors complement classic cookout fare perfectly.
• For an elegant starter, plate individual portions on chilled plates or in wide, shallow bowls. Drizzle extra basil pesto around the edges for a restaurant-worthy presentation.
• Transform it into a hearty lunch by adding a scoop of herbed quinoa or farro underneath, turning the salad into a nourishing grain bowl.
• Offer crusty bread or grilled focaccia on the side to soak up the delicious juices and pesto dressing.
• For a brunch spread, serve this tomato and cucumber salad alongside frittatas, quiche, or a charcuterie board for a refreshing, colorful element.

This versatile salad is as adaptable as it is delicious. Feel free to add ingredients like toasted pine nuts, chickpeas, or sliced red onion to tailor it to your menu or taste.

Common Mistakes to Avoid

• Mistake: Using underripe or mealy tomatoes. Fix: Choose ripe, in-season tomatoes at room temperature for peak sweetness and juiciness.
• Mistake: Slicing cucumbers too thickly, making them overwhelming. Fix: Use a mandoline or sharp knife to create thin, uniform slices for better texture integration.
• Mistake: Adding avocado too early, causing it to brown and become mushy. Fix: Gently fold in diced avocado just before serving to maintain its vibrant color and creamy texture.
• Mistake: Using wet mozzarella pearls that water down the dressing. Fix: Thoroughly drain fresh mozzarella on paper towels before adding it to the salad.
• Mistake: Applying pesto directly to wet ingredients, causing it to slide off. Fix: Toss the tomatoes and cucumbers in the pesto first, then add the avocado and cheese.
• Mistake: Over-salting the vegetables, which draws out too much liquid. Fix: Season the assembled salad lightly just before serving to preserve its fresh, crisp structure.
• Mistake: Skipping the acid balance, leaving the salad tasting flat. Fix: Add a small squeeze of fresh lemon juice or a splash of red wine vinegar to brighten the flavors.
• Mistake: Roughly chopping the basil, which can bruise and blacken the leaves. Fix: Tear basil leaves gently by hand for the most aromatic and visually appealing result.
• Mistake: Serving the salad ice-cold, which mutes the flavors. Fix: Let ingredients sit at cool room temperature for about 15 minutes before assembling for the best taste.

Storing Tips

• Fridge: Store this Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto in a shallow, airtight container for up to 2 days. Keep the pesto and avocado separate if possible to prevent sogginess. Always refrigerate within 2 hours of preparation.
• Freezer: Freezing is not recommended for this fresh salad. The high water content in the tomatoes and cucumbers will cause them to become mushy upon thawing, and the avocado and mozzarella will suffer in texture.
• Reheat: This Tomato and Cucumber Salad is meant to be served cold. Do not reheat it. If the mozzarella was stored separately, you can bring it to room temperature for about 15 minutes before serving for the best texture and flavor.

For food safety, keep your refrigerated salad at or below 40°F (4°C). Discard any leftovers that have been left at room temperature for more than 2 hours (or 1 hour if the ambient temperature is above 90°F/32°C).

Conclusion

This vibrant Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is a perfect, fresh meal for any occasion. We hope you love it! Give it a try and let us know what you think in the comments. For more delicious ideas, check out our Grilled Flank Steak with Balsamic Caprese Twist Recipe or Holiday Antipasto Wreath Recipe. Don’t forget to subscribe for our latest recipes!

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FAQs

Can I make this Tomato and Cucumber Salad ahead of time?

You can prepare the components ahead, but assemble just before serving. Chop the tomatoes, cucumber, and avocado, and store them separately in the fridge. Combine with the mozzarella and pesto right before eating to keep everything fresh and prevent the avocado from browning.

What can I use instead of fresh mozzarella?

For a dairy-free or different flavor profile, you can substitute the mozzarella with cubed feta, halloumi, or a plant-based cheese. The Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto is versatile, so choose a cheese that complements the creamy avocado and bright pesto.

How can I make this salad a more complete meal?

Add a protein like grilled chicken, shrimp, or chickpeas directly to the salad. You can also serve it alongside a crusty bread to soak up the delicious basil pesto dressing, turning this refreshing side into a satisfying main course.