Wash and dry the tomatoes, cucumber, and basil leaves thoroughly.

Halve the cherry or grape tomatoes and dice the cucumber and avocado into bite-sized pieces.

Thinly slice the red onion and, if using arugula or spinach, give it a quick rinse and pat it dry.

In a blender or food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, minced garlic, and lemon juice.

Pulse the mixture until coarsely blended.

Slowly drizzle in the olive oil while blending until the pesto reaches a smooth consistency. Add salt and pepper to taste.

In a large mixing bowl, combine the chopped tomatoes, cucumber, avocado, and red onion.

Add a few spoonfuls of basil pesto to the vegetables and gently toss until everything is evenly coated.

Taste and adjust seasoning if necessary. Add optional toppings like crumbled cheese or toasted nuts.

Transfer the salad to a serving dish and enjoy it fresh. Pair it with crusty bread or your favorite protein for a complete meal.