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Cucumber Tomato Salad Recipe

This may seem ridiculously simple, but it was so pretty and delicious I just had to post the “recipe”.

Try as I might to only buy produce in season, I sometimes have to break my code and satisfy my cravings a little early—I live in North Dakota people, I can’t only eat cucumbers and tomatoes two weeks out of the year.

I saw these delightful little cherry tomatoes in the store and they pleaded with me to buy them, so I did—judge away.


The simplest way to enjoy fresh summer produce. Cucumbers, tomatoes, and avocado drizzled with oil and sprinkled with salt.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 78kcal


  • 1 medium english cucumber peeled, quartered, and cut into 1-inch pieces
  • 8 to 12 large cherry tomatoes quartered
  • 1/2 an avocado peeled and diced
  • olive oil salt and pepper


  • Arrange the vegetables on a large plate, drizzle with several splashes of good extra virgin olive oil and sprinkle with salt and pepper.

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