Ingredients
The Vegetables:
- 4 medium ripe tomatoes
- 4 baby cucumbers (or 1 English cucumber)
- 1 ripe Hass avocado
- ½ medium red onion, peeled and diced
- ½ bunch fresh basil, rinsed, dried, and finely chopped
- 1 pinch granulated sugar (for the tomatoes)
The Dressing:
- 6 Tbsp extra virgin olive oil (good quality)
- 3 Tbsp red wine vinegar
- ¾ tsp kosher salt
- ¾ tsp granulated sugar
- 1 garlic clove, pressed
- 1 tsp dried oregano
- 1 pinch freshly ground black pepper
Instructions
- 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.
- Cut off the ends of the cucumbers. Using a vegetable peeler, make long stripes going top down (if using regular cucumbers with thick skin, peel completely and seed if necessary). Slice into 1/4″ thick slices slightly on the diagonal. Transfer to the bowl with the tomatoes.
- 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.
- To prepare the dressing, throw all of the dressing ingredients (extra virgin olive oil, red wine vinegar, kosher salt, granulated sugar, pressed garlic clove, dried oregano, black pepper) into a small bowl and whisk together vigorously, until well blended.
- Pour the dressing over the vegetables and toss gently using both hands. You can serve immediately or cover the bowl with plastic wrap and let sit at room temperature until ready to serve. This salad only gets better with time.
Notes
- For the best taste, use fully ripe and flavorful ingredients.
- If tomatoes aren’t ripe, leave them on a windowsill for a few days.
- Cucumbers should be fresh and firm.
- Avocados should be ripe and slightly soft, with no brown spots inside.
- The salad benefits from sitting at room temperature for a while to allow flavors to meld.
- Using a good quality extra virgin olive oil is recommended for the dressing.
- Adjust the oil to vinegar ratio in the dressing to your preference if desired, keeping in mind the acidity of your red wine vinegar.
- Fresh basil is key for flavor.
- Leftovers can be stored in the refrigerator for 1-2 days, but avocado may brown.
- Prep Time: 25 minutes
- Category: Salad, Side Dish, Appetizer
- Method: No-Cook, Assembly, Tossed
- Cuisine: Italian
- Diet: Vegan
Keywords: avocado salad, cucumber salad, tomato cucumber avocado salad, tomato salad, easy salad, healthy salad, Italian salad, summer salad, no cook, side dish, vegetarian, vegan, gluten free
