Go Back
Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto drizzled on a shallow ceramic plate over a wooden table.

Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

Bright, fresh, and ready in just 15 minutes! This Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto combines juicy vine tomatoes, crisp English cucumbers, creamy avocado, and milky mozzarella pearls tossed in a rich basil pesto dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 large English cucumber sliced into thick rounds or half-moons
  • - 3 medium vine-ripened tomatoes sliced into rounds (or 1 pint cherry tomatoes, halved)
  • - 1 large ripe avocado pitted and diced into cubes
  • - 8 oz fresh mozzarella pearls bocconcini or ciliegine, drained
  • - 1/3 cup high-quality basil pesto homemade or store-bought
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp fresh lemon juice
  • - Flaky sea salt to taste
  • - Freshly cracked black pepper to taste
  • - Fresh basil leaves for garnish

Method
 

Prepare the Produce:
  1. Wash and dry all vegetables. Slice the English cucumber into thick rounds. Slice the vine tomatoes into clean rounds. Dice the avocado into bite-sized cubes.
Coat the Avocado:
  1. Place the diced avocado into a small bowl and toss gently with 1 teaspoon of fresh lemon juice to preserve freshness and color.
Assemble the Salad:
  1. On a wide, shallow serving platter, tastefully layer the sliced tomatoes, cucumber rounds, cubed avocado, and drained fresh mozzarella pearls.
Dress the Salad:
  1. In a small bowl, whisk together the basil pesto and 1 tablespoon of extra virgin olive oil. Drizzle evenly across the layered salad.
Season and Serve:
  1. Sprinkle generously with flaky sea salt, coarse black pepper, and fresh whole basil leaves. Serve immediately at room temperature.

Notes

- Make-Ahead Tip: Prep the tomatoes, cucumbers, and mozzarella up to 24 hours in advance. Slice and add the avocado right before serving to maintain crispness and color.
- Vegan Option: Swap fresh mozzarella for dairy-free mozzarella pearls or pitted Castelvetrano olives, and use dairy-free pesto.
- Moisture Control: Salt cucumber and tomato slices for 5 minutes and pat dry with paper towels prior to assembly to prevent excess water in the bowl.