Greek Avocado Salad
Description
Greek Avocado Salad is a fresh, vibrant twist on the classic Mediterranean favorite. It combines crisp vegetables, creamy avocado, briny olives, and tangy cheese, all brought together with a simple lemon-oregano dressing. The addition of avocado adds a buttery richness that balances the bright acidity of the dressing and the saltiness of the olives. This salad is perfect as a light meal, a side dish, or even a refreshing addition to grilled meats or seafood.
Ingredients
For the Salad:
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1 large cucumber, chopped
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ½ cup feta cheese, cubed or crumbled
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
Step 1: Prepare the Vegetables
Wash and chop all your vegetables. Dice the avocados into bite-sized chunks and place them in a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, and olives.
Step 2: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper until well combined.
Step 3: Assemble the Salad
Pour the dressing over the vegetables and gently toss to coat everything evenly. Be careful not to mash the avocado—use a light hand.
Step 4: Add the Cheese
Sprinkle the feta cheese on top and give a very gentle final toss, or leave it on top for presentation.
Step 5: Serve
Serve immediately for the freshest flavor and texture.
Serving Suggestions
- Pair with grilled chicken, lamb, or fish
- Serve alongside pita bread or wraps
- Add quinoa or chickpeas to make it more filling
- Drizzle with extra olive oil before serving
Tips for Success
- Use ripe but firm avocados so they hold their shape
- Soak sliced red onion in cold water for 5 minutes to reduce sharpness
- Chill ingredients beforehand for a refreshing salad
- Add dressing just before serving to keep everything crisp
Storage
This salad is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. To prevent browning, press plastic wrap directly onto the surface.