Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is a refreshing and vibrant dish perfect for sunny days. This healthy recipe is packed with fresh ingredients and nutrients, making it an ideal choice for summer gatherings, potlucks, or as a light meal. Its unique combination of flavors from juicy tomatoes, creamy avocado, and tangy basil pesto will leave you wanting more!

Why You’ll Love This Recipe

• Quick to Prepare – With just 20 minutes of prep time, this salad comes together in no time.
• Nutrient-Rich – Filled with fresh vegetables and healthy fats from avocado, it’s a nutritious option.
• Versatile Dish – Enjoy it as a side at barbecues or as a main dish during lunch.
• Make-Ahead Friendly – Prepare in advance for easy serving at parties or picnics.
• Bursting with Flavor – The combination of mozzarella and basil pesto adds a delightful twist.

Tools and Preparation

To make your Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto, you’ll need a few essential tools. Having the right equipment will streamline the process and enhance your cooking experience.

Essential Tools and Equipment

• Mixing bowl
• Knife
• Cutting board
• Measuring cups
• Spoon for mixing

Importance of Each Tool

• Mixing bowl – A large bowl allows for easy combining of all the ingredients without spilling.
• Knife – A sharp knife ensures smooth slicing of vegetables like cucumber and avocados.
• Cutting board – Provides a stable surface to chop your ingredients safely.

Ingredients

For the Salad

• 1/2 pound red cherry tomatoes (or grape tomatoes, halved)
• 1/2 pound yellow cherry tomatoes (or grape tomatoes, halved)
• 2 avocados (diced)
• 1 cucumber (sliced)
• 1/3 cup red onion (diced)
• 8 ounces small fresh mozzarella cheese balls

For the Dressing

• 1/4 cup basil pesto
• 1 tablespoon lemon juice
• Salt and pepper to taste

How to Make Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

Step 1: Combine Fresh Ingredients

In a large bowl, combine the following:
1. Halved red cherry tomatoes
2. Halved yellow cherry tomatoes
3. Diced avocado
4. Sliced cucumber
5. Diced red onion
6. Small fresh mozzarella cheese balls

Step 2: Add Dressing

Add the following to your salad mixture:
1. Pour in the basil pesto.
2. Add lemon juice.
3. Gently toss everything together until well combined.
4. Season with salt and pepper to taste; feel free to add more basil pesto if desired.

Step 3: Serve or Store

Serve immediately for the freshest taste, or cover and refrigerate if preparing ahead of time. Enjoy this vibrant salad at your next gathering!

How to Serve Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is a versatile dish that can be served in various ways. Whether you want it as a refreshing side or as a light meal, here are some delicious serving suggestions.

As a Side Dish

• Serve alongside grilled chicken for a delightful contrast of flavors.
• Pair with fish tacos to elevate your taco night.

As a Main Course

• Enjoy it topped with grilled shrimp for a protein-packed meal.
• Add quinoa for extra fiber and make it more filling.

For Picnics or Potlucks

• Pack it in a portable container for easy sharing.
• Serve in individual cups to make it more appealing at gatherings.

With Bread

• Serve with crusty bread or baguette slices for dipping.
• Use as a topping on toasted bruschetta for an appetizer.

How to Perfect Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

To ensure your Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is always perfect, consider these helpful tips.

• Use fresh ingredients: Fresh tomatoes, avocados, and herbs will enhance the overall flavor.
• Chill before serving: Refrigerate the salad for 30 minutes before serving to let the flavors meld together.
• Adjust seasoning: Taste and add more salt or pepper as needed to suit your palate.
• Experiment with pesto: Try different types of basil pesto or even sun-dried tomato pesto for variety.
• Add nuts: Consider sprinkling some toasted pine nuts or walnuts for added crunch.

Best Side Dishes for Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

When planning a meal around your Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto, you may want to consider complementary side dishes. Here are some great options:

1. Garlic Bread: Warm, crispy garlic bread makes an excellent companion.
2. Grilled Vegetables: Zucchini, bell peppers, and asparagus add vibrant colors and flavors.
3. Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil on skewers offer a fun finger food option.
4. Roasted Potatoes: Crispy roasted potatoes provide a hearty contrast to the salad’s freshness.
5. Fruit Salad: A light fruit salad adds sweetness and balances the savory notes of the dish.
6. Pasta Primavera: A light pasta dish loaded with seasonal vegetables complements the salad perfectly.

Common Mistakes to Avoid

When making Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto, it’s easy to overlook a few key details. Here are some common mistakes to avoid.

• Using unripe avocados: Unripe avocados can ruin the texture of your salad. Always choose ripe avocados for the best flavor and creaminess.
• Overdressing the salad: Adding too much basil pesto can overpower the other ingredients. Start with a little and taste before adding more.
• Neglecting seasoning: Not seasoning your salad can lead to bland flavors. A pinch of salt and freshly cracked pepper can enhance the overall taste.
• Cutting vegetables too small: If you cut your tomatoes and cucumbers too small, they may become mushy. Aim for bite-sized pieces to maintain crunch.
• Ignoring ingredient freshness: Using wilted or old ingredients can affect flavor and presentation. Always use fresh, high-quality produce for the best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 1-2 days for optimal freshness.
• Keep in the vegetable crisper drawer for better longevity.

Freezing Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

• Freezing is not recommended due to avocado and mozzarella’s texture changes.
• If necessary, freeze components separately (like basil pesto) for later use.

Reheating Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

• Oven: Preheat oven to 350°F (175°C) and warm in a baking dish for about 10 minutes.
• Microwave: Heat in short intervals (15-20 seconds) until just warmed; avoid overheating.
• Stovetop: Gently reheat over low heat in a skillet while stirring occasionally.

Frequently Asked Questions

Can I make Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto ahead of time?

Yes, this salad can be made ahead. However, it’s best to add the avocado just before serving to prevent browning.

What are some variations of Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto?

You can add ingredients like bell peppers, olives, or different cheeses for added flavor. Experimenting with herbs like dill or cilantro can also change up the taste!

Is this salad suitable for meal prep?

Absolutely! The Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is perfect for meal prep as it keeps well in the fridge for a couple of days.

How do I keep my avocados from browning?

To prevent browning, store cut avocado in an airtight container with a little lemon juice on top. This helps slow oxidation.

Final Thoughts

Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is a vibrant, refreshing dish that’s perfect for any occasion. Its versatility allows you to customize it based on what you have on hand or your personal taste preferences. Whether served as a side or a main dish, this salad is sure to impress! Give it a try today!

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Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

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• Author: Camila
• Total Time: 1 minute
• Yield: Serves approximately 4

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Description

Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is a vibrant and refreshing dish that brings together the best of summer’s produce. This salad is not only visually appealing but also packed with nutritious ingredients, making it an ideal choice for sunny picnics, potlucks, or light lunches. The juicy cherry tomatoes, creamy avocado, and tangy basil pesto create a delightful explosion of flavors in every bite. With quick preparation and versatile serving options, this salad is sure to become a favorite in your recipe collection.

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Ingredients

Scale 1x2x3x

• 1/2 pound red cherry tomatoes, halved
• 1/2 pound yellow cherry tomatoes, halved
• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1/3 cup red onion, diced
• 8 ounces small fresh mozzarella cheese balls
• 1/4 cup basil pesto
• 1 tablespoon lemon juice
• Salt and pepper to taste

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Instructions

1. In a large mixing bowl, combine halved red and yellow cherry tomatoes.
2. Add diced avocados, sliced cucumber, diced red onion, and mozzarella cheese balls.
3. Pour in the basil pesto and lemon juice; gently toss until everything is well coated.
4. Season with salt and pepper according to your taste preferences.
5. Serve immediately or refrigerate for about 30 minutes to let the flavors meld before enjoying.

• Prep Time: 20 minutes
• Cook Time: None
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 280
• Sugar: 3g
• Sodium: 340mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 8g
• Protein: 7g
• Cholesterol: 20mg

Keywords: For added crunch, consider sprinkling toasted nuts on top before serving. Feel free to experiment with different types of pesto or add other vegetables like bell peppers or olives for variety.