Right now my cherry tomato plants are going a little too crazy! I planted three different kinds in addition to a roma tomato plant, so I could have homemade tomato sauce frozen throughout the winter. I had no idea my plants would get so big! I am getting a shirt-full of cherry tomatoes every single day. I haven’t made any sauce yet, but this salad was a great opportunity to use some up along with cucumber that I know everyone has growing like crazy, too. I used basil as the herb because I have tons of that in my garden and from the CSA, but you could easily use cilantro, parsley, dill, etc. This salad is fresh, slightly creamy from the avocado, and perfect for a summer side dish! It stays nicely in the fridge for a couple days but will have some browning of the avocado and basil, so if you are making it for an occasion, make this dish the day of.
Tomato, Avocado, Cucumber Salad
- 1 cucumber, cut into bite size chunks
- 2 avocados, diced
- 2 cups of cherry tomatoes, cut in half
- 1 sweet onion (I used one like a giant green onion but you could use a quarter red onion)
- juice from one lemon
- Olive oil drizzled over the top
- salt and pepper to taste
- Basil cut into thin strips and garnished on top
Add all the chopped veggies into a serving bowl, add the lemon and olive oil and toss to coat. Just before serving, add salt, pepper, and basil.