Tomatoes cucumber and avocado salad 🥗 is an Italian inspired style salad very tasty, delicious and is so satisfying, very addictive that you would want to eat it more and more of it.
You have to taste this salad to know why it’s so special. The base recipe for this salad supposedly originated in Italy and had been passed down from generation to generation for many years. Everything in this salad seems to be spot on and the resulting flavors are fabulous. You don’t eat it because you have to, you eat it because it entices you, it makes you want to have more of it.
TIPS TO HELP MAKE BEST TASTING TOMATO, CUCUMBER AND AVOCADO SALAD
1: This salad tastes especially good when made with fully ripe and flavorful ingredients, which makes it incredibly flavorful and delicious.
2: The salad only gets better with time as different flavors in it meld together so let it sit at room temperature for a few hours if possible. The oil and the red wine vinegar have time to do their magic to the veggies.
3: The cucumbers should be fresh and firm. Try to avoid soft, overripe cucumbers and opt for firm and crisp cucumbers instead.
4: Avocados should be ripe and just slightly soft. When cut open, they should be bright green in color without brown spots which are an indication of over-ripening.
You can serve this salad as an appetizer or a side dish, or as a meal on its own with a piece of crusty sourdough bread or French baguette. Use that bread to soak in every last drop of that delicious salad dressing. It’s so good!.
INGREDIENTS FOR TOMATOES CUCUMBER AND AVOCADO SALAD
4 tomatoes (medium size, fresh and ripe)
4 baby cucumbers (fresh and firm
1 Hass avocado (ripe and slightly soft)
1/2 red onion (medium
size, peeled and diced)
1/2 bunch fresh basil (rinsed, dried and finely chopped)
1 pinch granulated sugar.
6 Tbsp extra virgin olive oil (good quality)
3 Tbsp red wine vinegar
3/4 tsp kosher salt
3/4 tsp granulated sugar
1 garlic clove (pressed)
1 tsp dried oregano
1 pinch black pepper (freshly ground)
INSTRUCTIONS ON HOW TO PREPARE TOMATOES CUCUMBER AND AVOCADO SALAD
1:Core the tomatoes, cut in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Place the tomatoes in a large bowl, sprinkle with a pinch of sugar and give them a quick toss.
2: Cut off the ends of the cucumbers. Using a vegetable peeler, make long stripes going top down. Slice into 1/4″ thick slices slightly on the diagonal. Transfer to the bowl with the tomatoes.
3: Cut the avocado in 4 quarters lengthwise and remove the pit. Gently remove the skin, then slice into 3/8″ thick slices on the diagonal and add to tomatoes and cucumbers, along with the diced onion and chopped basil.
4: To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.
5: Pour the dressing over the vegetables and toss gently using both hands. You can serve immediately or cover the bowl with a plastic wrap and let sit at room temperature until ready to serve. This salad only gets better with time.
Calories: 338kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 454mg | Potassium: 963mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1365IU | Vitamin C: 32.8mg | Calcium: 67mg | Iron: 1.5mg