This salad is perfect if it's a hot summer day, or if you have excess cherry tomatoes, or if you want a quick salad that almost everyone likes, or all of the above! It's very good made with in-season tomatoes just off the vine and fresh cucumbers, particularly small pickling cukes. But it's also perfect any time of year made with regular grocery store ingredients.
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| In this version I used homegrown yellow pear and orange Sungold tomatoes |
We were introduced to this salad when visiting family friends over the summer. They gave us a delicious dinner that included this favorite, and when I got home I started making it again and again. It is so yummy! The basic premise is to combine the cool sweetness of small tomatoes with the fresh crunch of cucumber and tie it together with slick, creamy avocado chunks. It's all flavored with whatever is your fastest/favorite vinaigrette.
Assembly:
1. Smash or cut up your cucumber. If using fresh pickling cucumbers or similar small cukes, my suggestion is to smash them rather than just cutting them up. Smashing creates all kinds of jagged edges and surface area for the avocado and dressing to nestle and spread into. However, you can also cut up any cucumber for this. If using a larger type you may want to peel it.
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| I use the butt end of a chef's knife to smash, then turn the knife and cut up any large pieces. |
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| These are not officially pickling cucumbers but they are the right size and they smash nicely. |
2. Cut your tomatoes in half. Peel and cut up the avocado into chunks. Combine all ingredients.
3. Pour on dressing and gently stir everything together. You can also add black pepper if you like.
And now, serve! I like to put the big bowl on the table with small dishes and let people serve themselves. This salad is so easy and refreshing. I hope you try it!
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