This bright Spring Salad combines juicy tomatoes, crunchy cucumbers, creamy avocado, and soft mozzarella. Toss it in basil pesto for a burst of flavor that’s fresh and vibrant!
It’s the perfect side dish for any meal or a light lunch on its own. I love how easy it is to whip up—just chop, mix, and enjoy! Plus, it looks great on the table! 🌼
Key Ingredients & Substitutions
Cherry Tomatoes: These small tomatoes add sweetness and a burst of color. If you don’t have cherry tomatoes, you can use grape tomatoes or even diced regular tomatoes. Just aim for ripe ones for the best flavor.
Cucumber: A large cucumber adds crunch. English cucumbers work well too because they have fewer seeds. If cucumbers aren’t your favorite, consider using bell peppers for a different crunch.
Avocado: Ripe avocado is creamy and adds richness. If avocados are hard to find, you can substitute with diced mango or even crumbled feta for a different texture and taste.
Mozzarella: Fresh mozzarella balls give a nice chewiness. If you can’t find them, cubed mozzarella cheese or even cheese like burrata can be used. For a dairy-free option, try marinated tofu!
Basil Pesto: This is the flavor star of the salad. Store-bought is convenient, but homemade is simple to make too. If you’re avoiding nuts, a simple herb sauce made with olive oil, garlic, and fresh basil can be a great alternative.
How Do I Make Sure the Salad Flavors Come Together Well?
Letting the salad sit after tossing is key. This is how the ingredients get to mingle and enhance each other’s flavors. Here’s how to do it right:
- After mixing all the ingredients, cover the bowl with cling film or a lid.
- Let it sit at room temperature for about 10 minutes. This allows the tomatoes to release some juices that combine with the pesto and oil.
- If you want a colder salad, pop it in the fridge for about 20 minutes before serving. Just wait until the last minute to add the basil leaves so they stay fresh.
Spring Salad: Tomato Cucumber Salad With Avocado, Mozzarella, And Basil Pesto
Ingredients You’ll Need:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 ripe avocado, diced
- 1 cup mozzarella balls, halved or diced
- 1/2 red onion, thinly sliced
- 1/4 cup basil pesto (store-bought or homemade)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnishing (optional)
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare. It’s quick and easy, making it perfect for a refreshing meal or side dish, and just a little time to let the flavors meld together!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, toss together the halved cherry tomatoes, diced cucumber, diced avocado, mozzarella balls, and sliced red onion. This colorful mix will make your salad appetizing and refreshing!
2. Adding the Flavors:
Drizzle the basil pesto and olive oil over your salad mixture. This will add a burst of flavor that ties everything together. Don’t forget to add salt and pepper to taste for a little extra kick!
3. Tossing It All Together:
Gently toss everything together until it’s well mixed. You want all those lovely ingredients to be coated in the pesto and olive oil, so be careful not to mash the avocado!
4. Letting It Meld:
Let your salad sit for about 10 minutes. This resting time is magical as it lets all the flavors blend beautifully. You’ll be amazed at the difference this short wait makes!
5. Garnishing and Serving:
If you wish, add a sprinkle of fresh basil leaves on top before serving for that extra touch. You can enjoy this salad immediately or refrigerate it for a nice, chilled option. Either way, it’s ready to enjoy!
Can I Use Different Types of Cheese?
Absolutely! If you don’t have mozzarella, you can use feta cheese for a tangy flavor or even goat cheese for creaminess. Just crumble or dice it before adding to the salad!
How Can I Make This Salad Ahead of Time?
You can prepare most of the ingredients and store them separately in the fridge. Just mix the salad together with pesto and olive oil right before serving to keep everything fresh, especially the avocado, which can brown quickly.
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 1 day. Note that the avocado may brown, so try to eat it soon or add a bit of lemon juice to help preserve its color!
Can I Add More Vegetables or Protein?
Definitely! Feel free to add bell peppers, radishes, or even cooked quinoa for extra crunch and nutrition. For protein, grilled chicken or chickpeas would be excellent additions!
