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+ servings
5 from 2 votes

Heirloom Tomato Cucumber & Avocado Salad

by: claire cary

This tomato cucumber avocado salad is fresh, easy to make and perfect as a side dish during a Summer barbecue. It's light, full of flavor and easily customizable.
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Prep: 10 mins
Cook: 0 mins
Marinate Time 15 mins
Total: 25 mins


  • 4 large heirloom tomatoes
  • 1 large cucumber
  • 1 avocado
  • ½ red onion
  • ½ cup chopped basil
  • ½ tsp salt
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar or to taste
  • black pepper to taste


  • Core the tomatoes and chop into bite sized pieces. Add to a large bowl.
  • Slice the ends of the cucumber off, discard and chop the cucumber into bite sized pieces. Add to the bowl.
  • Slice or chop the onion, I like to use a mandoline to get thin strips.
  • Add to the bowl with all remaining ingredients aside from the avocado. Toss together until combined.
  • Let marinate for about 15 minutes to allow the tomatoes to soften and the flavors to blend. Add the sliced avocado and gently toss to combine. Enjoy as is or with your favorite bread on the side.


This tomato salad will keep in the fridge for about 3 days. It will get quite juicy as it sits, so you can use that as a dip with some good hearty bread.
You can really use any kind of tomato for this recipe. Grape, cherry, roma or beefsteak all work well. 
Serving: 1bowl / Calories: 122kcal / Carbohydrates: 8g / Protein: 2g / Fat: 10g / Saturated Fat: 1g / Fiber: 4g / Sugar: 4g

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