There is something truly irresistible about this Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto Recipe that makes it one of my absolute favorites to whip up on a sunny afternoon or as a vibrant side for dinner. It’s a fresh, colorful medley where every ingredient shines on its own yet harmonizes beautifully—the sweetness of cherry tomatoes, creaminess of ripe avocado, crisp cucumber, tender mozzarella, and the aromatic punch of basil pesto come together in perfect balance. Whether you’re craving something light or looking to impress guests with a simple yet elegant dish, this salad is guaranteed to brighten your table and your mood.
Ingredients You’ll Need
It’s amazing how a handful of simple, fresh ingredients can work together to create such a delightful explosion of flavor and texture. Each component plays a crucial role, bringing brightness, creaminess, crunch, and herbaceous depth to this salad.
- Red Cherry Tomatoes: These bring juicy sweetness and a beautiful red pop to the salad, halved to release their vibrant juices.
- Yellow Cherry Tomatoes: Mildly sweet and slightly tangy, they add a sunny golden color and contrast to the reds.
- Ripe Avocados: Creamy and buttery, diced avocado provides a luscious texture that balances the crisp veggies.
- Cucumber: Sliced cucumber adds a refreshing crunch and cooling effect that lifts the whole salad.
- Red Onion: Just a bit of diced red onion gives a punch of mild sharpness that cuts through the creaminess and sweetness.
- Fresh Mozzarella Cheese Balls: Soft, milky mozzarella delivers a tender, chewy contrast and makes the salad feel indulgent.
- Basil Pesto: The fragrant, herby pesto dressing ties all the ingredients together with an irresistible garlicky, nutty richness.
- Lemon Juice: A squeeze of lemon juice brightens and elevates the flavors with its fresh acidity.
- Salt and Pepper: Essential seasonings that highlight and balance every bite perfectly.
How to Make Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto Recipe
Step 1: Combine Fresh Ingredients
Start by gathering all your freshly prepped ingredients into a large mixing bowl: the halved red and yellow cherry tomatoes, diced avocados, sliced cucumber, finely diced red onion, and those soft little mozzarella balls. This colorful mix sets the stage for a delicious salad that’s as inviting to the eyes as it is to the palate.
Step 2: Add Basil Pesto and Lemon Juice
Next, drizzle the vibrant green basil pesto and fresh lemon juice over the salad. These two ingredients are the magic touch, delivering a burst of herbal fragrance and zesty brightness that will bring the whole dish together beautifully.
Step 3: Gently Toss and Season
With a gentle hand, toss the salad to evenly coat all the ingredients in the pesto and lemon dressing. Be careful to keep the avocado pieces intact to preserve their creamy texture. Once everything looks well mixed, season with salt and pepper to suit your taste and enhance all the fresh flavors.
Step 4: Serve Fresh or Chill
This salad is best enjoyed fresh, but if you prefer, you can refrigerate it for a short time before serving. Just remember to give it a gentle toss again and adjust seasoning if needed right before plating.
How to Serve Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto Recipe
Garnishes
For a final touch that will wow your guests, sprinkle a few extra basil leaves on top or a light drizzle of extra virgin olive oil. Toasted pine nuts or a sprinkle of shaved Parmesan can add delightful textural contrasts and layers of flavor.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, making it an excellent companion for a summer barbecue. It’s also fantastic alongside crusty bread or as a refreshing compliment to heavier pasta dishes.
Creative Ways to Present
Feel like jazzing things up? Serve the salad in hollowed-out avocado halves or in clear glass bowls to show off its beautiful layers. Individual mason jars also make for charming, portable servings that brighten up picnic spreads and parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Keep in mind that avocado may brown slightly, so a fresh squeeze of lemon juice before serving can revive its vibrant color.
Freezing
Freezing this salad is not recommended because the fresh vegetables and mozzarella will lose their texture and the avocado will become mushy once thawed.
Reheating
Since this dish is served cold and fresh, there is no need to reheat it. Simply give it a gentle stir and enjoy it chilled for the best taste and texture.
FAQs
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! While cherry tomatoes provide a sweet burst and pretty color, you can dice regular tomatoes into bite-sized pieces. Just be mindful of the extra juice and drain if necessary to keep the salad from getting soggy.
Is it possible to make this salad vegan?
Yes! Simply omit the mozzarella cheese or substitute it with a plant-based cheese alternative. The basil pesto should also be checked or homemade without cheese to keep it vegan-friendly.
How do I keep avocado from browning in the salad?
Using fresh lemon juice over the avocado helps slow down oxidation, which prevents browning. Also, keeping the salad refrigerated and serving it soon after preparation ensures it stays fresh and vibrant.
Can I prepare the pesto in advance?
Definitely! Homemade or store-bought basil pesto can be made or purchased ahead of time. Storing it in the refrigerator in an airtight container will keep it flavorful for up to a week, making your salad prep even quicker.
Is this salad suitable for meal prep lunches?
Yes, but keep the pesto and salad ingredients separate until you’re ready to eat to maintain freshness and prevent the avocado and cucumber from becoming too soft. Toss them together just before serving.
Final Thoughts
If you’re looking to brighten your meals with something fresh, flavorful, and easy to make, the Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto Recipe is calling your name. It’s a little bowl of sunshine that brings together simple ingredients in a way that feels both luxurious and wholesome. Give it a try—you just might find it becoming a staple in your recipe rotation for all those warm-weather days and beyond!
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Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant Tomato Cucumber Avocado Salad featuring colorful cherry tomatoes, creamy avocado, crisp cucumber, and fresh mozzarella balls, all tossed in flavorful basil pesto and lemon juice. Perfect for a light, no-cook lunch or a refreshing side dish.
Ingredients
Salad Ingredients
- 1/2 pound red cherry tomatoes, halved
- 1/2 pound yellow cherry tomatoes, halved
- 2 ripe avocados, diced
- 1 cucumber, sliced
- 1/3 cup red onion, diced
- 8 ounces small fresh mozzarella cheese balls
Dressing
- 1/4 cup basil pesto
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine ingredients. In a large mixing bowl, add the halved red and yellow cherry tomatoes, diced avocados, sliced cucumber, diced red onion, and fresh mozzarella balls.
- Add dressing. Drizzle the basil pesto and lemon juice evenly over the salad mixture.
- Toss the salad. Gently toss all ingredients together until everything is well combined and coated with the dressing. Season to taste with salt and pepper.
- Serve or store. Serve the salad immediately for best freshness, or refrigerate until ready to serve. Enjoy chilled or at room temperature.
Notes
- For best flavor, use ripe avocados and fresh mozzarella.
- Feel free to add fresh basil leaves for extra aroma and taste.
- This salad can be prepared ahead but is best consumed within 1-2 hours to prevent avocado browning.
- To make it vegan, substitute mozzarella with vegan cheese or omit it entirely.
- Add a sprinkle of pine nuts or walnuts for extra crunch if desired.
