Greek Salad with Avocado Recipe
A refreshing and vibrant Greek Salad featuring crisp cucumbers, juicy tomatoes, kalamata olives, creamy avocado, and tangy feta cheese, all tossed in a zesty homemade red wine vinegar and olive oil dressing. Perfect as a light meal or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Fruits
- 2 English cucumbers, peeled in stripes and cut into 1/2 inch slices
- 1 1/2 pounds medium tomatoes (cocktail tomatoes preferred), stemmed and quartered
- 1/4 small red onion, thinly sliced
- 1 1/2 cups kalamata olives, pitted and halved
- 1/4 cup Italian flat leaf parsley, chopped
- 2 avocados, pitted and cut into chunks
Dressing and Cheese
- 1 cup feta cheese, broken into large chunks
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 cloves garlic, peeled and minced
- 1 tablespoon oregano
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the Vegetables and Fruits: In a large serving bowl, combine the cucumbers, tomatoes, red onion, kalamata olives, and parsley. In a separate small bowl, place the avocado chunks and set aside to keep fresh before dressing.
- Make the Dressing: In a small canning jar or container with a lid, combine the olive oil, red wine vinegar, minced garlic, oregano, sugar, kosher salt, and black pepper. Secure the lid tightly and shake vigorously until the dressing is well blended and emulsified. Taste and adjust seasoning with additional sugar, salt, or pepper as desired.
- Dress the Avocado: Pour 1 tablespoon of the prepared dressing over the avocado chunks and gently toss to coat them without mashing.
- Dress and Toss the Salad: Pour the remaining dressing over the cucumber mixture in the large bowl. Toss well to evenly coat all the ingredients in the dressing.
- Combine and Serve: Add the dressed avocado to the salad bowl, gently mix to distribute, then top the salad with large chunks of feta cheese. Serve immediately to enjoy the freshest flavors.
Notes
- For best flavor, use ripe but firm avocados to avoid mushiness.
- The sugar in the dressing balances the acidity of the vinegar; adjust according to taste or substitute with honey if preferred.
- For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
- This salad is best served fresh and can be stored in the refrigerator for up to 1 day; avocado may brown if stored longer.
- Use cocktail or cherry tomatoes for a sweeter flavor and attractive presentation.
Keywords: Greek salad, avocado salad, feta cheese salad, healthy salad, Mediterranean salad, no-cook salad, fresh salad
Find it online: https://ellaeatsdaily.com/greek-salad-with-avocado-recipe/
