This cucumber tomato salad keeps the original combination of cherry tomatoes, cucumber, avocado, mozzarella pearls, basil, and a five-ingredient balsamic-garlic dressing. It is a no-cook side with a fresh, creamy finish.
Cut the avocado and basil near serving time, then fold the salad gently so they keep their color and shape.
🥒 Why You’ll Love This Cucumber Tomato Salad
The original salad combines juicy cherry tomatoes and crisp cucumber with avocado, fresh mozzarella, basil, and a quick balsamic-garlic dressing. Those ingredients make it more substantial than a plain tomato-and-cucumber side. The contrasts work best when the produce is ripe and the avocado is added just before serving.
🛒 Ingredients You’ll Need
The ingredient table below gives the original quantities. Despite the old title’s “six ingredients” claim, this version also needs olive oil, balsamic vinegar, garlic, salt, and pepper for the dressing. Gather everything before cutting the avocado so the final toss can happen quickly.
| Ingredient | Amount | Details & Tips |
|---|---|---|
| Cherry Tomatoes | 1 pint (about 2 cups) | Halved – sweet, juicy, and bursting with flavor. Use a serrated knife for easy slicing. |
| English Cucumber | ½ large or 3 small garden cucumbers | Thin-skinned, crisp, and less bitter than regular cucumbers. No peeling necessary! |
| Avocado | 1 ripe | Adds creamy texture. Choose one that yields slightly to pressure (but not mushy). |
| Mozzarella Pearls | 1 cup (8 oz) | Soft, bite-sized cheese balls. You can also dice up a block of fresh mozzarella. |
| Fresh Basil Leaves | Small handful | Adds that signature herbaceous aroma. Use fresh only—dried basil won’t cut it here. |
| Extra Virgin Olive Oil | 3 tablespoons | High quality makes a difference in flavor—go for cold-pressed if you can. |
| Balsamic Vinegar | 1 tablespoon | Tangy, slightly sweet, and perfect for balancing richness. |
| Garlic Clove | 1 clove | Crushed or finely grated—never minced too chunky! The juice brings big flavor. |
| Salt | ½ teaspoon | Enhances every other ingredient. Taste and adjust. |
| Black Pepper | ¼ teaspoon | Freshly ground adds the perfect kick without overpowering. |
Cucumber Tomato Salad with Avocado and Mozzarella
🔪 Step-by-Step: How to Make Cucumber Tomato Salad
The method is mostly knife work: halve the tomatoes, chop the cucumber and avocado, add mozzarella and basil, whisk the dressing, and toss. Keep the pieces fairly even so each forkful has several ingredients. Avoid a vigorous stir that would mash the avocado.
Step 1: Slice the Cherry Tomatoes
Halve one pint of cherry tomatoes and put them in a large bowl. A small serrated knife handles their skins easily. If using the two-lid slicing trick described below, keep fingers clear of the blade and use only stable, clean lids. Discard excess tomato liquid if the fruit is very juicy.
- Grab two same-sized plastic lids (like from yogurt containers).
- Place one lid upside down and fill it with a single layer of cherry tomatoes.
- Cover with the second lid and hold it down gently.
- Use a serrated knife to slice horizontally through the tomatoes, right between the lids.
Step 2: Cut the Cucumber
Cut half a large English cucumber lengthwise, then into quarters and bite-size pieces. Its thin skin can stay on after washing. If using garden cucumbers with tough skin or large seeds, peel or remove those parts as needed before adding the pieces to the tomatoes.
- Slice the cucumber in half lengthwise.
- Then cut those halves again into quarters (lengthwise).
- Finally, slice crosswise into bite-sized chunks.
Step 3: Dice the Avocado
Choose one ripe avocado that is still firm enough to hold cubes. Halve it, remove the pit safely with a spoon, peel, and dice the flesh. Add it near the end of preparation so it does not brown or break down while the other ingredients wait.
- Slice the avocado in half lengthwise.
- Twist to separate the halves.
- Carefully remove the pit. (Use a spoon or gently press from the back if needed.)
- Cut each half into quarters.
- Peel off the skin—it should come off easily if the avocado is ripe.
- Dice the flesh into medium-sized cubes.
Step 4: Add the Mozzarella Pearls
Add one cup of mozzarella pearls to the bowl. If you have a larger ball of fresh mozzarella, cut it into small pieces instead. Drain any packing liquid first so the dressing will cling to the vegetables rather than becoming watery.
Step 5: Slice the Basil (Like a Chef)
Stack a small handful of clean basil leaves, roll them loosely, and slice into thin ribbons. Add them close to serving time to keep their aroma and color. A sharp knife makes a cleaner cut than repeated chopping.
- Stack the clean leaves.
- Roll them up tightly like a cigar.
- Slice with a sharp knife into thin ribbons.
- Avoid going back over it with your knife—it bruises easily and turns dark.
Step 6: Make the Dressing
Whisk three tablespoons olive oil with one tablespoon balsamic vinegar, a finely grated garlic clove, half a teaspoon salt, and a quarter teaspoon black pepper. Let it stand for a minute so the garlic disperses, then taste. The dressing should be bright enough to cut through the avocado and cheese.
Dressing ingredients:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove, finely grated or crushed
Why grated garlic works:
- Grating or pressing the garlic releases its juices.
- This juice infuses the dressing quickly and evenly.
- It ensures that you don’t bite into a harsh garlic chunk—just smooth, garlicky goodness.
Step 7: Dress the Salad and Toss
Pour the dressing over the tomatoes, cucumber, mozzarella, avocado, and basil. Lift and fold from the bottom with salad spoons rather than stirring hard. Start with most of the dressing, taste, and add the rest if needed; very ripe tomatoes may release additional juice.
Step 8: Serve and Savor
Serve the salad soon after tossing for the freshest texture. A short chill of ten to fifteen minutes is fine, but do not leave the dressed avocado sitting for hours. Finish with a few extra basil ribbons if desired.
- Eat it immediately for the freshest taste.
- Or chill for 10–15 minutes for a cool, refreshing experience.
- Garnish with a few extra basil ribbons if you’re feeling fancy.
🥄 Mix the Magic: The Easiest Salad Dressing Ever
The original dressing appears again here as a handy standalone reference. Its five components are olive oil, balsamic vinegar, garlic, salt, and pepper. Whisk them until combined and let the garlic sit briefly in the mixture; there is no need for a blender.
Five-ingredient dressing:
- 3 tablespoons extra virgin olive oil – the rich base that adds a smooth mouthfeel.
- 1 tablespoon balsamic vinegar – tangy, slightly sweet, and perfect for tomatoes.
- 1 garlic clove, crushed or finely grated – adds that secret hit of flavor.
- ½ teaspoon salt – enhances all the fresh flavors.
- ¼ teaspoon black pepper – for a little bite and balance.
Whisk the dressing:
- Grab a small bowl or jar.
- Add olive oil and balsamic vinegar.
- Grate or press the garlic directly into the bowl. (This releases its juices—hello flavor bomb! 🔥)
- Sprinkle in the salt and pepper.
- Mix it well with a fork or whisk. Let it sit for a minute to mellow the garlic.
Let the crushed garlic sit briefly in the dressing to spread its flavor evenly.
🥗 Assemble the Salad
When every ingredient is cut, gather it in a wide bowl, add the dressing, and fold gently. This repeated assembly section is useful as a final checklist: tomatoes and cucumber first, then mozzarella and basil, with avocado handled carefully.
Assembly checklist:
- Start with your base: In a large bowl, combine the halved cherry tomatoes, cucumber slices, and diced avocado.
- Add the mozzarella pearls: These creamy bites contrast perfectly with the crisp veggies.
- Sprinkle in the basil: Those green ribbons add aroma and freshness—don’t skip them!
- Pour the dressing over the top: Make sure to get every bit of that garlicky goodness.
- Toss gently: Use salad tongs or your hands to lift and mix the ingredients. Be delicate—avocado bruises easily.
- Taste and adjust: Want more tang? Add a splash of vinegar. Need a little more punch? Add another pinch of salt.
🔄 Ingredient Swaps and Variations
The swap table below helps adapt the recipe to what you have. Keep the central contrast of crisp produce, a creamy element, basil, and an acidic dressing. For a dairy-free version, omit mozzarella or use a suitable alternative; the original recipe itself contains dairy.
| If You Don’t Have… | Try This Instead… |
|---|---|
| Cherry tomatoes | Grape tomatoes, heirloom tomatoes, or diced Roma |
| English cucumber | Persian cucumbers or peeled garden cucumbers |
| Mozzarella pearls | Diced mozzarella block, feta, goat cheese, or burrata |
| Fresh basil | Chopped parsley, chives, or dill |
| Balsamic vinegar | Lemon juice, red wine vinegar, or apple cider vinegar |
| Avocado | Diced mango, cooked chickpeas, or omit altogether for a lighter salad |
- Add protein: Top with grilled chicken, shrimp, or chickpeas for a full meal.
- Make it Mediterranean: Add kalamata olives, red onion slices, and crumbled feta.
- Make it hearty: Mix in orzo, quinoa, or couscous to bulk it up.
- Spice it up: Sprinkle with chili flakes or add a touch of Dijon mustard to the dressing.
- Make it dairy-free: Skip the cheese or use a plant-based mozzarella alternative.
A mixture of red, yellow, and orange cherry tomatoes adds color without changing the method.
👩🍳 Pro Tips for the Perfect Salad Every Time
Use fresh produce, dry the cucumber, and season the dressing before adding it to the bowl. Cutting the avocado last and tossing lightly help preserve neat pieces. If making components ahead, store them separately and assemble shortly before serving.
🍽 How to Serve Cucumber Tomato Salad
This is a cool side for grilled food, a light lunch with bread, or part of a picnic spread. Keep the mozzarella and cut vegetables chilled until serving. A shallow platter shows the tomatoes and basil well, but a deep bowl is easier to toss.
💬 Final Thoughts & Recommends
The original recipe is quick because nothing needs cooking, but its appeal depends on timing. Cut ripe produce, whisk the garlic-balsamic dressing, then combine gently right before eating. The recipe card reflects the actual ten-item ingredient list instead of repeating the misleading “six ingredients” claim.
🧺 More Summer Salads You’ll Love
For more summer salad ideas, the linked recipes below offer a creamy picnic side, a seafood option, and a plant-based pasta salad.
Macaroni salad is a creamy cookout classic, while crab salad is a cool seafood option.
For a dairy-free pasta side, try the vegan pasta salad.
Dana Brooks is a home-cooking writer at Feastbears, where she shares easy family recipes, cozy dinners, quick desserts, and beginner-friendly kitchen tips. Her goal is to make everyday cooking feel simple, warm, and enjoyable for busy home cooks.
