Description
This Tomato Cucumber Avocado Salad with Mozzarella & Basil Pesto is a vibrant, refreshing, and satisfying summer salad made with juicy tomatoes, crisp cucumbers, creamy avocado, fresh mozzarella balls, and a flavorful basil pesto dressing.
Ingredients
Scale
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced into half moons
- 1 ripe avocado, diced
- 1 cup mozzarella balls (bocconcini or ciliegine)
- 2–3 tbsp basil pesto (store-bought or homemade)
- 1 tbsp extra virgin olive oil (optional, for added richness)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- In a large bowl, combine halved cherry tomatoes, sliced cucumber, diced avocado, and mozzarella balls.
- In a small bowl, whisk together basil pesto, olive oil (if using), and lemon juice.
- Pour the pesto dressing over the salad ingredients and gently toss to coat evenly.
- Season with salt and pepper to taste.
- Garnish with fresh basil leaves if desired and serve immediately.
Notes
- Best served fresh, as avocado may brown over time.
- Add grilled chicken or chickpeas for extra protein.
- Try heirloom tomatoes or English cucumber for extra flavor and color.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: tomato avocado salad, cucumber salad, mozzarella salad, basil pesto salad, summer salad