An elegant Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto begins with bright, sun-ripened tomatoes and creamy avocado, balanced by cool cucumber and milky bocconcini. Crisp textures and verdant pesto lift this simple composition to something refined yet approachable. For a complementary protein-forward plate, consider pairing it with an avocado chickpea tuna salad on the side for a composed summer spread.
Why Make This Recipe
- Effortless Yet Elegant: Quick assembly that reads as fine dining on the table.
- Minimal Ingredients: Fresh produce and pantry staples deliver maximum flavor.
- Impressive Flavor: Bright acidity, creamy avocado, and herbal pesto create layered contrasts.
This version elevates the classic salad by using torn mozzarella for textural interplay, a restrained lemon-pesto vinaigrette that doesn’t overpower, and a finishing sprinkle of toasted seeds for crunch. The result is a visually striking dish with clean, balanced flavors that feel deliberate and refined.
Ingredients:
Base
- 3 ripe plum or vine tomatoes, assorted colors if available — cut into wedges. (Choose firm-ripe tomatoes.)
- 1 large cucumber, peeled if thick-skinned, halved lengthwise and thinly sliced.
- 2 ripe avocados, peeled, pitted, and cut into 1/2-inch slices.
- 8 oz fresh mozzarella (bocconcini or small ball mozzarella), torn into bite-sized pieces. (Room temperature for best texture.)
Sauce (Basil Pesto Vinaigrette)
- 3 tablespoons basil pesto (homemade or high-quality jar). (If using homemade, see our basil pesto guide for technique.)
- 2 tablespoons extra-virgin olive oil.
- 1 tablespoon freshly squeezed lemon juice.
- 1 teaspoon white balsamic vinegar or more lemon if preferred.
- Salt and freshly ground black pepper, to taste.
Topping & Garnish
- 2 tablespoons toasted pine nuts or sunflower seeds, lightly crushed.
- 1 small shallot, finely sliced (optional).
- Flaky sea salt and a few torn basil leaves for garnish.
- Freshly ground black pepper to finish.
How to Make Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto:
- Prepare the vegetables. Place tomato wedges in a large bowl, add cucumber slices, and scatter torn mozzarella. The tomatoes should glisten and the mozzarella be soft but not weeping.
- Mini-tip: Chill the bowl briefly so ingredients stay cool when plating.
- Make the vinaigrette. Whisk together basil pesto, olive oil, lemon juice, and white balsamic until smooth and slightly emulsified. Season with salt and pepper, tasting for a bright, balanced finish.
- Mini-tip: Start with less oil and add slowly to control consistency — the dressing should coat without pooling.
- Dress gently. Pour half the vinaigrette over the tomato-cucumber-mozzarella mix and toss very gently, using a folding motion so avocado stays intact and tomatoes don’t break down. Look for a light sheen rather than a heavy gloss.
- Sensory cue: Ingredients should be glossy and separate, not mushy.
- Add avocado and shallot. Arrange avocado slices atop the dressed base and scatter the fine shallot slices. Drizzle the remaining vinaigrette sparingly over the avocado to prevent browning while keeping flavor immediate.
- Mini-tip: If avocados are slightly underripe, add the dressing just before service to maintain shape.
- Finish with texture. Sprinkle toasted pine nuts or seeds, torn basil leaves, and a pinch of flaky sea salt. Grind fresh black pepper over the top and check seasoning one last time.
- Mini-tip: Toast seeds in a dry skillet until fragrant (about 2–3 minutes) — they should smell nutty and turn lightly golden.
How to Serve Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto:
Serve the salad on a large shallow platter to showcase colors, arranging avocado slices like fan-shaped ribbons across the top. For a refined presentation, use tongs to place tomato wedges deliberately, leaving negative space between clusters. Finish each portion with an extra drizzle of olive oil and a small basil sprig. Pair with crusty sourdough or a chilled glass of dry white wine for an elegant summer course.
How to Store Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto:
Store components separately for best texture. Keep dressed tomatoes and cucumbers refrigerated in an airtight container up to 24 hours; keep avocado slices wrapped tightly in plastic with a squeeze of lemon to slow browning for a few hours. Toss mozzarella with a light drizzle of oil and store in a sealed container. Assemble just before serving to preserve avocado color and cucumber crunch. Avoid reheating — this salad is best served chilled or at cool-room temperature.
Tips to Make Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto:
- Choose uniform ripeness: pick tomatoes that yield slightly to pressure for sweet flavor without collapsing.
- Use room-temperature mozzarella so it reads creamier and integrates with the dressing.
- Toast seeds or nuts just before serving to retain their crispness and fragrant aroma.
- If preparing ahead, reserve avocado slices and add within 10 minutes of serving to keep them pristine.
Variation (if any):
- Upgrade with burrata for an indulgent, silky center that pours over tomatoes when cut.
- Add thin ribbons of prosciutto for a salty, savory counterpoint.
- For a vegan option, substitute marinated almond “mozzarella” or firm tofu and increase lemon in the dressing for brightness.
FAQs:
Can I make this salad ahead of time?
Yes. Prepare tomatoes and cucumbers and keep them dressed lightly; store avocado separately and assemble within a few hours. For best texture, do not dress avocado until service.
What can I substitute for pine nuts?
Toasted sunflower seeds or slivered almonds make excellent alternatives: both add toasted aroma and crunch without overpowering the salad.
How do I prevent avocado from browning?
Coat slices lightly with lemon juice and store them in an airtight container, pressing plastic film directly onto the surface. Adding avocado just before serving preserves color and texture best.
Conclusion
This Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto elevates simple ingredients into a composed, refined course that balances creaminess, acidity, and herbal brightness. If you’d like an alternate inspiration or a different pesto approach, see the complementary version on Tomato Cucumber Avocado Salad with Basil Pesto – Julia’s Album. Share your plating photos and any tweaks in the comments below — how would you make this dish your own?
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Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An elegant salad featuring ripe tomatoes, creamy avocado, cool cucumber, and fresh mozzarella, all brought together with a basil pesto vinaigrette.
Ingredients
- 3 ripe plum or vine tomatoes, assorted colors, cut into wedges
- 1 large cucumber, peeled if thick-skinned, halved lengthwise and thinly sliced
- 2 ripe avocados, peeled, pitted, and cut into 1/2-inch slices
- 8 oz fresh mozzarella (bocconcini or small ball mozzarella), torn into bite-sized pieces
- 3 tablespoons basil pesto (homemade or high-quality jar)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon white balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons toasted pine nuts or sunflower seeds, lightly crushed
- 1 small shallot, finely sliced (optional)
- Flaky sea salt and torn basil leaves for garnish
- Freshly ground black pepper to finish
Instructions
- Prepare the vegetables by placing tomato wedges in a large bowl, adding cucumber slices, and scattering torn mozzarella.
- Chill the bowl briefly so ingredients stay cool when plating.
- Make the vinaigrette by whisking together basil pesto, olive oil, lemon juice, and white balsamic until smooth. Season with salt and pepper.
- Dress gently by pouring half the vinaigrette over the tomato-cucumber-mozzarella mix and toss very gently.
- Add avocado slices and finely sliced shallots, drizzling with the remaining vinaigrette sparingly.
- Finish with a sprinkle of toasted pine nuts or seeds, torn basil leaves, flaky sea salt, and freshly ground black pepper.
- Serve on a large shallow platter, arranging avocado slices like fan-shaped ribbons across the top.
Notes
For best texture, store components separately and assemble just before serving. Avocados should be reserved and added within 10 minutes of serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg