Easy fresh summer salad recipe
Need a way to use up all of those tomatoes, cucumbers and herbs from your garden? This is an easy recipe for cucumber and tomato salad that is spruced up a bit by adding fresh herbs, avocados and pickled beets. Easy vegan vinaigrette recipe to top it all off.
This is the perfect end of summer recipe; it’s healthy, easy to make and doesn’t require heating anything up.
This salad is great for when it’s too hot to cook.
Wrap it up in a romaine lettuce leaf, or top off your Buddha bowl with this salad.
This salad is also amazing to take on a picnic, or bring to a potluck or summer BBQ.
Tips for making this cucumber tomato salad
- Use whatever tomato is in season and is your favorite. Cherry or grape tomatoes also taste amazing in this recipe.
- If you’re using medium or large tomatoes, if you’d like the salad to be a little less watery or soggy, just de-seed the tomatoes.
- You can add the tomato seeds to the vinaigrette dressing base if you’d like to not waste them.
- You can also de-seed the cucumber if you’re not using an English cucumber
- I recommend using English cucumbers for this recipe as they have thinner skin and not as many seeds.
- If you’re not using an english cucumber, make sure to peel it. The skin will be too thick and won’t be very fun to chew.
- Fresh herbs really make this recipe pop, so don’t skip that step. Use whatever you have on hand. My favorite are parsley and basil combined.
- I’ve used only 1 TBL of olive oil in this recipe before, to cut down on the fat, and it turned out great.
- Make sure to let this salad chill, covered, for at least an hour before serving.
- Avocado is also amazing in this recipe.
- You can also use vegan feta cheese (Violife has an amazing vegan feta) in place of the avocado.
Summer salad recipes to try next
Tomato cucumber salad with avocado and beets
- 2 medium cucumbers (peeled if they’re not the thinner skinned English cucumber variety)
- ¼ of a large red onion – sliced
- 3 medium tomatoes (de-seed if you’d like this to be less soggy)
- ⅓ cup pickled beets (- sliced)
- 1 avocado (- diced)
- Handful of chopped fresh herbs of choice (- I used parsley and basil)
- 2 tbsp olive oil
- 2 tbsp white, red or apple cider vinegar
- 2 cloves garlic
- ½ tsp sugar
- ½ tsp salt (or to taste)
- Pepper to taste
- Peel and chop up your cucumbers (if not using english cucumbers)
- Dice your tomatoes.
- Add the sliced red onions, avocado, tomatoes, cucumber, chopped fresh herbs, and pickled beets to a large mixing bowl.
- Pour the vinaigrette over and stir everything together
- Taste and adjust the seasonings as needed.
- Let chill in the fridge, covered, for at least an hour
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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