Easy 10-Minute Summer Salad
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Make this summer salad if you want flavor, freshness, and feel-good vibes in one dish. It’s a refreshing mix of creamy avocados, juicy cherry tomatoes, cool cucumbers, and a hint of onion, tossed in a simple homemade dressing. Made with easy ingredients in 10 minutes or less, enjoy it as is or as a refreshing side for hot summer days and beyond.
If you were to ask me my idea of the perfect side, I would say it’s this summer salad. It comes together so easily, adds freshness to any meal, and fits all occasions. I love bringing this dish to potlucks and backyard BBQs in rotation with another crowd favorite, my carrot raisin salad.
With this easy side, you can enjoy a mix of crunch, coolness, and creaminess, plus a whole lot of flavor! Whip it up for a lazy weekend lunch or a quick weeknight side. Enjoy it solo or share it with everyone at your next family reunion. You can never go wrong with avocado tomato salad with cucumber – its flavor and vibrance will speak for itself!
Why You’ll Love This Recipe
- Easiest salad recipe: No long prep or cooking required – simply mix, toss, and chill.
- Feel-good ingredients: This salad only uses fresh and wholesome ingredients you can feel good about.
- Adaptable
- Great for leftovers: Got leftover veggies in the fridge? Toss them in. This salad is endlessly flexible, helping you reduce food waste and keep things creative in the kitchen.
- Pairs with everything
- Made for sharing: Double or triple the recipe because it’s always a hit at cookouts, picnics, and gatherings because it holds up well, travels beautifully, and always disappears fast.
How to Make Summer Salad
Summer salad is a one-bowl dish you can whip up in minutes. Simply add the veggies to the bowl, dress and season, then toss. I recommend chilling the salad in the fridge until you’re ready to enjoy. This will make it extra flavorful and refreshing!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Avocados: I recommend using ripe Hass avocados because they’re creamy and buttery, yet still hold their shape in a salad. Look for ones that give just slightly when pressed.
- Cherry tomatoes: Go for ripe, firm, uniform-sized cherry tomatoes and if you can, mix up red, yellow, and orange varieties for a gorgeous pop on the plate.
- English cucumber: While any cucumber works, English cucumbers are my top pick because they’re mild, have tender skin, and hardly any seeds.
- Red onion: Adds just the right amount of punch to balance all the creaminess in the salad. Slice it thin so it doesn’t overpower every bite.
- Lemon: A squeeze of fresh lemon not only brightens the flavors, but also helps keep the avocado from browning. It’s the secret to keeping your salad fresh and vibrant!
- Olive oil: simple, clean dressing that lets the ingredients shine. Choose a good-quality extra virgin olive oil for the best flavor boost.
- Salt and ground black pepper
Step-By-Step Instructions
5 simple steps in 10 minutes – that’s all it takes to make this gorgeous summer salad. Follow the instructions below and you can’t go wrong.
Step 1: Mix
Add avocado, cherry tomatoes, and onion to a large bowl.
Step 2: Add the cucumber
Cut the cucumber into quarters lengthwise and dice. Then, add to the bowl.
Step 3: Add the wet ingredients
Pour in lemon juice and olive oil.
Step 4: Season and toss
Season with salt and pepper and toss to combine.
Step 5: Chill
Cover and chill in the refrigerator for at least 30 minutes before serving.
Substitutions
- Avocados: There are no true substitutes for avocado in this recipe, but try a variation with ripe mango or hearts of palm that offer a similar creamy bite.
- Cherry tomatoes: If unavailable, use grape tomatoes or chopped Roma tomatoes instead.
- English cucumber: Persian cucumbers are a great alternative, or you can use a regular cucumber – just peel and seed it for the best texture and taste.
- Red onion: For a softer, less sharp flavor, go with thinly sliced shallots. Green onions also work well if you prefer a milder crunch.
- Lemon: Substitute with lime juice.
- Olive oil: Use avocado oil or a light vinaigrette.
Expert Tips
- Chill your veggies: Cold veggies = extra refreshing salad. Pop your cucumbers and tomatoes in the fridge for 30 minutes before tossing.
- Slice onions thinly: For a milder onion flavor, soak red onion slices in cold water for 5 to 10 minutes before adding them to the salad.
- Toss gently: Mix the salad gently, especially once the avocado is added. Toss with care to avoid mashing it and turning the salad into guacamole.
- Taste and adjust: Lemon and olive oil are simple, but a little salt and pepper (or even a pinch of chili flakes) can take the whole bowl to the next level.
- Make it a meal: Throw in grilled chicken, chickpeas, or quinoa for a heartier version.
How to Store This Recipe
If you want to prep this summer salad ahead of time, go ahead and chop all the veggies – just leave the avocado out until you’re ready to eat. Store everything in an airtight container in the fridge for up to 2 days.
When it’s time to serve, dice a fresh avocado and toss it in with a squeeze of lemon juice to keep it looking bright and fresh. Any leftovers are best enjoyed the same day since avocados tend to brown quickly.
What to Serve with Summer Salad
Summer salad is one of those sides that goes with just about everything. It’s light, fresh, and the perfect complement to protein-packed mains like herb-crusted chicken, blackened chicken tenders, cheese-stuffed meatloaf, and honey garlic pork chops.
You can also scoop it onto tacos or grain bowls for an easy flavor and texture boost. Want to keep things casual? Pair it with crusty bread or pita chips for a simple, satisfying lunch.
More Easy Side Recipes To Try
Easy Summer Salad Recipe
Ingredients
- 2 large avocados diced
- 1 pound cherry tomatoes halved
- 1 medium English cucumber
- ½ medium red onion thinly sliced
- 1 medium lemon juiced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add avocado, cherry tomatoes, and onion to a large bowl.
- Cut the cucumber in quarters lengthwise and dice. Then, add to the bowl.
- Pour in lemon juice and olive oil.
- Season with salt and pepper and toss to combine.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a milder onion flavor, soak red onion slices in cold water for 5 to 10 minutes before adding them to the salad.
- Mix the salad gently, especially once the avocado is in – toss with care to avoid mashing it and turning the salad into guacamole.
- Lemon and olive oil are simple, but a little salt and pepper (or even a pinch of chili flakes) can take the whole bowl to the next level.
