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Tomato Cucumber Avocado Salad with Mozzarella & Basil Pesto

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A vibrant, no-cook summer salad where juicy tomatoes, crisp cucumber, creamy avocado, and tender mozzarella are gently folded with bright basil pesto, lemon, and toasted pine nuts for a refreshing, satisfying bite.

Ingredients

Scale
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 2 medium avocados, diced
  • 8 oz fresh mozzarella balls (ciliegine or bocconcini), drained and patted dry
  • 1/4 small red onion, thinly sliced
  • 2 cups fresh basil leaves, packed
  • 1/4 cup extra virgin olive oil
  • 2 tbsp pine nuts, lightly toasted
  • 1/3 cup Parmesan cheese, finely grated
  • 2 tbsp fresh lemon juice, plus more to taste
  • 1 small garlic clove
  • 1 tsp honey
  • 3/4 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper
  • 2 cups baby arugula (optional)

Instructions

  1. Toast the nuts: Set a small skillet over low heat and toast pine nuts for 2 to 3 minutes until fragrant, then transfer to a plate to cool.
  2. Make the pesto: In a food processor, add basil, Parmesan, garlic, lemon juice, honey, 1/2 tsp salt, and black pepper. Pulse to chop, then with the motor running stream in the olive oil until the pesto is smooth but still speckled. Taste and adjust seasoning.
  3. Season the tomatoes: Place halved cherry tomatoes in a large bowl and sprinkle with a pinch of the remaining salt. Add diced cucumber and sliced red onion.
  4. Prep mozzarella and avocado: Pat mozzarella dry with paper towels. Dice avocados and toss with a little lemon juice to prevent browning.
  5. Combine: Add mozzarella and avocado to the bowl. Spoon in about half of the pesto and fold gently to coat without crushing the avocado.
  6. Rest for flavor: Let the salad sit for 5 to 10 minutes so tomato juices mingle with the pesto and the flavors round out.
  7. Finish and serve: Fold in more pesto to taste, scatter toasted pine nuts, add optional arugula, and season with the remaining salt and extra lemon if desired. Serve immediately with a light drizzle of olive oil.

Notes

  • Patting mozzarella dry helps the pesto cling and prevents watery salad.
  • Dress in two additions to control gloss and avoid overdressing.
  • Serve slightly cool or at room temperature so basil aroma shines.
  • For nut-free pesto, use toasted sunflower seeds or omit nuts.

Nutrition

Find it online: https://tastyze.com/tomato-cucumber-avocado-salad-with-mozzarella-basil-pesto/