Tomato, Cucumber, and Feta Salad with Avocado Green Goddess Vinaigrette

When my garden is at its summer peak with fresh produce, all I want to eat this salad! This salad takes seconds to make, is so simple, and is dressed with creamy, avocado herb goodness! It is magical with fresh vine-ripened tomatoes and the cucumbers add the perfect crunch. Basil and parsley blend deliciously with the avocado for the vinaigrette, and the crumbled feta takes it to another level! I could eat this salad every single day in the summer and be happy!
overhead shot of tomato, cucumber and avocado salad

Below are the ingredients.

Cherry Tomatoes: I love using Cherry tomatoes for this salad. They are so sweet that they almost taste like candy, and they are cut in half for the salad preparation. So easy!

Cucumbers: I keep the skin on my cucumbers when they are fresh from the garden and have that magnificent crunch! You can choose to skin your cucumber if you prefer. The preparation is very simple, as they are simply cut into rounds. 

Basil and Parsley: I chose to use these two herbs, as I love them paired with avocado, and they are growing in abundance in my garden. However, this vinaigrette and salad work with just about any herb. Experiment, and see what you think.

Feta: I love feta because it is salty, crumbly, and pairs beautifully with all elements of this salad. My favorite feta is made from sheep’s milk, and it a touch smoother than some cow’s milk feta. 

Green Goddess Dressing in a bowl with a spoon

Making the Avocado Green Goddess Vinaigrette:

  • This vinaigrette takes seconds to make in a food processor as everything is combined together. 
  • I like to use a Microplane to grate my garlic before adding it to the food processor because I believe it gets more evenly distributed this way. You want to try and pulse the food processor as little as possible, as this will keep the herbs’ vibrancy. The more you pulse, the more you will break down the color or the basil and parsley. 
  • The lemon juice in the recipe adds an acidic element that cuts through the creaminess of the avocado and the crème fraîche. 
  • The crème fraîche adds a touch of creaminess that rounds out the palate of the vinaigrette and provides the perfect balance to the herbs and the avocado. 
  • Make sure to season to taste with salt and pepper while the motor is not running. 
tomato, cucumber and avocado salad on a fork
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overhead shot of tomato, cucumber and avocado salad

Tomato, Cucumber, and Feta Salad with Avocado Green Goddess Vinaigrette

This three-ingredient salad of tomatoes, cucumbers, and feta is gloriously topped with an herbaceous and smooth avocado vinaigrette. The simplicity of the salad is key, as it is best in the summer months to showcase fresh garden sun-ripened tomatoes, cucumbers, and herbs. You'll want to make a large batch of the avocado vinaigrette and have it in your refrigerator to dip and spread on just about anything! It's that good!
Prep Time 8 minutes
Total Time 8 minutes
Course Salads
Cuisine American, Mediterranean
Servings 2 people
Calories 302 kcal



  • 2 cups cherry tomatoes, halved
  • 1 English cucumber (or 3 Persian), cut into rounds thin rounds
  • ¼ cup feta cheese, crumbled
  • Basil leaves for garnish

Avocado Green Goddess Vinaigrette

  • 1 ripe avocado, halved and pitted
  • ½ basil leaves, de-stemmed
  • ½ parsley, de-stemmed
  • 1 clove garlic, minced
  • 3 tbsp lemon juice
  • 3 tbsp crème fraîche 
  • Salt and pepper



  • Combine all ingredients and dress with the avocado green goddess vinaigrette.

Avocado Green Goddess Vinaigrette

  • Scoop out both halves of the avocado and place in a food processor.
  • Add the basil, parsley, garlic, lemon juice, and crème fraîche and puree until smooth.
  • Season to taste with salt and pepper. 
  • Serve with the salad. 


Calories: 302kcalCarbohydrates: 23gProtein: 8gFat: 23gSaturated Fat: 7gCholesterol: 26mgSodium: 251mgPotassium: 1101mgFiber: 9gSugar: 9gVitamin A: 1252IUVitamin C: 58mgCalcium: 169mgIron: 2mg
Keyword feta salad, green goddess dressing, green goddess dressing recipe, tomato cucumber salad
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About Sarah
Sarah blair

Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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