Cucumber, Avocado and Tomato Salad

With the threat of frost looming, I’ve been harvesting all that’s left in my backyard garden. I’ve ended up with lots of green tomatoes, mini pumpkins, a few squash, cabbage and a bunch of potatoes. With all these veggies taking over my kitchen, I whipped up one last, late summer recipe.

This salad is a great appetizer or side dish served with toasty French bread. It’s full of salty grilled cheese, crunchy cucumber, creamy avocado and fresh tomatoes tossed in a light lime and herb vinaigrette.

Both bread cheese (Juustoleipa) and halloumi are firm cheeses that can be grill or sauté and still keep their shape. It tastes like a grilled cheese sandwich minus the bread. The cheese is toasty, salty and pairs really well with a bowl of veggies.

Cucumber, Avocado and Tomato Salad

Print Recipe

This tomato salad is full of salty grilled cheese and fresh veggies, tossed in a light lime and herb vinaigrette.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 8 Servings 1x

Ingredients

Scale 1x2x3x

• 12 ounces bread cheese (Juustoleipa) or halloumi cheese
• 2 tablespoons sliced green onions
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil
• 2 teaspoons fresh lime juice
• 1 clove garlic, finely chopped
• Pinch of salt and pepper
• 1 pound small tomatoes, halved
• 2 small cucumbers, sliced
• 1 medium avocado, peeled, pitted and cut into chunks

Instructions

1. Heat gas or charcoal grill. Place the cheese directly on the grill over high heat. Cook uncovered 4 to 6 minutes, turning once, until softened and browned. Remove from the grill and cut into cubes.
2. In a large bowl, whisk together green onions, parsley, olive oil, lime juice, garlic, salt and pepper.
3. Add the grilled cheese, tomatoes and cucumbers to the dressing and toss to coat. Gently fold in the avocados and serve.

Nutrition

• Serving Size: 1 Serving
• Calories: 192
• Sugar: 3g
• Sodium: 6mg
• Fat: 14g
• Saturated Fat: 1g
• Unsaturated Fat: 1g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 0mg

Need another way to use up those end-of-season veggies? Here are a couple more recipes…
Corn, Tomato and Avocado Salad from David Lebovitz
Slow Roasted Tomatoes from Bourbon and Honey
Heirloom Tomato Salad with Burrata from White on Rice Couple