First Step: Prepare and Clean ProduceWash all fresh ingredients thoroughly to remove any dirt or residues. Dry carefully to maintain crisp texture, especially for tomatoes, cucumbers, and avocado.

Second Step: Dice and SliceCut the avocados in half, remove pits, and scoop out the flesh. Dice or cube as preferred, then immediately toss with lemon juice to prevent browning. Halve the cherry tomatoes and slice the cucumber into rounds or half-moons. Dice the red onion finely.

Third Step: Combine Base IngredientsIn a large mixing bowl, gently combine the halved red and yellow cherry tomatoes, diced avocado, sliced cucumber, and red onion. If using, add fresh mozzarella balls or crumbled feta and black olives for extra flavor and texture complexity.

Fourth Step: Add Pesto and SeasoningsAdd the basil pesto to the bowl and drizzle with extra virgin olive oil if desired for added moisture. Toss gently to coat all ingredients, careful not to mash the avocado. Season with salt and freshly ground black pepper to taste.

Fifth Step: Adjust Flavors and ServeTaste the salad and add additional lemon juice or seasoning as preferred to balance acidity and saltiness. Serve immediately for best texture and freshness. This salad also keeps well if avocado is added just before serving when made ahead.