Go Back
–+ servings
far away shot of Cucumber Tomato Salad recipe with cherry tomatoes, cucumbers, onion, asparagus and avocado in a wood bowl with wood tongs scooping salad
Print Pin

Cucumber Tomato Salad

This Cucumber Tomato Salad is about to become a favorite spring and summer staple with its medley of bright flavors and textures in every bite! It's bursting with crisp cucumbers, juicy tomatoes, crunchy asparagus, creamy avocados, tangy red onions, and melt-in-your-mouth mozzarella drizzled with tangy Italian Dressing for the ultimate quick, refreshingly delicious spring and summer salad! It makes the ideal make-ahead side that goes with practically everything and there are endless ways to customize it from the veggies to the cheese to the dressing to suit your tastes and what you have on hand.
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 6 servings

Ingredients

Salad

  • 1 English English cucumber , sliced and quartered*
  • 1 pint cherry tomatoes , halved
  • 1/4 red onion , very thinly sliced
  • 1 large Haas avocado , chopped
  • 6 oz. fresh mozzarella balls , halved
  • 1/2 pound asparagus tough ends removed , cut into 1-inch pieces
  • fresh sweet corn from one corn on the cob (see notes)

Italian Dressing

  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons finely freshly grated Parmesan cheese
  • 1/2 tsp EACH dried parsley, dried basil, salt
  • 1/4 tsp EACH dried oregano, garlic powder, pepper

Instructions

  • Combine all the Dressing ingredients in medium bowl and whisk to combine. Set aside then whisk again before using.
  • Boil asparagus in a large pot of water for 2 minutes. Drain and rinse with cold water.
  • Add all of the salad ingredients to a large bowl EXCEPT avocados, drizzle with salad dressing and toss to combine. Cover with plastic wrap and chill at least 30 minutes.
  • Add chopped avocado right before serving and gently stir to combine. If you aren’t eating all of your Cucumber Tomato Salad immediately, then only add avocado to portion(s) that are being eaten because the avocado will brown.
  • This salad is best served within 12 hours but will keep in the refrigerator for up to 48 hours, the cucumbers just won’t be as crisp.
  • Whenever you serve your salad, whether within 30 minutes or 48, you will need to give the Salad a stir because the dressing does not contain an emulsifying agent and will separate.

Notes

*You can subsite English cucumber with a slicing cucumber but be sure to peel the slicing cucumber because the skin is thicker and more bitter.
  • Slice your cucumbers thicker for extra crunch.
  • The easiest way to cut asparagus and eliminate the woody stems is to snap them at the ends because they will naturally break apart where the tough ends begin.
  • If don’t want to spend $$ on mozzarella balls, you can use mozzarella chunks or even Monterey Jack or feta if that’s what you have on hand.
  • Mozzarella balls are often called mozzarella snacking balls and can be found with the specialty cheeses.
  • Try adding fresh sweet corn on the cob – make sure you leave it raw. I wish I would have thought of this before I made the salad – I would definitely add fresh corn next time.
  • Add red bell peppers or any of your favorite veggies!
  • You can customize the dressing by replacing the red wine vinegar and lemon juice with balsamic to taste.
  • Feel free to use store-bought quality Italian Dressing, or your favorite store-bought vinaigrette, you’ll need about 1/3 cup.
  • Turn this Tomato Cucumber Salad into an orzo pasta salad and 1 ½ x the dressing.