This vibrant Tomato Cucumber Avocado Salad is a delightful fusion of fresh ingredients, featuring juicy tomatoes, crisp cucumbers, creamy avocados, and soft mozzarella pearls, all brought together with a homemade basil pesto. Perfect as a side dish or a light lunch, this salad is not only delicious but also packed with nutrients, making it a summer favorite.
Ingredients:
- For the Salad:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 ripe avocado, diced
- 1 cup mozzarella balls (bocconcini or ciliegine)
- Salt and pepper to taste
- Fresh basil leaves for garnish
- For the Basil Pesto:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Juice of 1/2 lemon (optional, for brightness)
Instructions:
- Make the Basil Pesto:
- In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until the mixture is smooth. Adjust seasoning and add lemon juice if desired. Set aside.
- Prepare the Salad:
- In a large mixing bowl, gently combine the cherry tomatoes, diced cucumber, avocado, and mozzarella balls.
- Dress the Salad:
- Drizzle the basil pesto over the salad mixture and toss gently to coat all the ingredients evenly.
- Serve:
- Season with salt and pepper to taste. Garnish with fresh basil leaves.
- Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
Enjoy:
This Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is a refreshing and wholesome dish that’s perfect for any gathering or a quick meal at home. Enjoy the burst of flavors and colors in every bite!