I LOVE tomato season. Because it comes around with the heat of the summer, I am always wanting some cool, refreshing salad when my tomato plants start to produce. It’s perfect timing, and I gobble them up in all sorts of ways and in all sorts of salads. Like this one! It’s a great flavor combo, which you can easily add to by throwing in some bell peppers or some feta cheese for an extra kick. It’s so light and fresh and perfect for any summer meal!
Ingredients
1 1/2 cups cherry tomatoes {or any kind of tomato really!}, chopped
1 cucumber, cubed {can peel or leave skins on depending on your preference}
1 avocado, pitted and cubed
1/4 cup red onion, finely diced
2 tablespoons fresh parsley
2 tablespoons olive oil
1 1/2 teaspoons red wine vinegar
Salt and pepper to taste
Directions
Place first 5 ingredients in a large bowl. In a separate smaller bowl, whisk together the oil and vinegar. Pour over salad, and salt and pepper to taste.
Have a wonderful Tuesday everyone,
~ Mavis
Jen says
Bet it’s delicious! I have a similar salad that includes cherry tomatoes, avocado, red onions, and bacon. Sometimes I add fresh corn. The dressing uses white vinegar instead of red, but otherwise the same. We just had it two days ago. So darn good! I have a glut of cukes (and plenty of pickles already!) so this will be perfect to use up some cucumbers!
Linda says
Add some chicken and you have a whole meal. Yum!
Jenny Young says
Is this an eat fresh salad or does it do well as a leftover?
Mavis Butterfield says
Eat fresh. 🙂
Gigi says
We love this Greek salad or variations. The best part is dipping bread in all the left over oil/vinegar/juices at the bottom.
Joyce Derhousoff Tucker says
I can live on greek salad! Having a bumper crop of tomatoes, cucs and green/red peppers.. I’m in heaven in the Pacific Northwest!