Greek Salad with Avocado Recipe

Introduction

This Greek Salad with Avocado is a fresh and vibrant twist on the classic dish, combining crisp cucumbers, juicy tomatoes, and creamy avocado. Ready in just 20 minutes, it’s a perfect light meal or side for any occasion.

Ingredients

• 2 English cucumbers, peeled in stripes and cut into 1/2 inch slices
• 1 1/2 pounds medium tomatoes (I use cocktail tomatoes), 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
• 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

1. Step 1: In a large serving bowl, combine the cucumbers, tomatoes, red onion, kalamata olives, and parsley. Place the avocado in a small bowl and set aside.
2. Step 2: In a small canning jar, combine the olive oil, red wine vinegar, garlic, oregano, sugar, salt, and pepper. Secure the lid and shake well until the dressing is blended and emulsified. Taste and adjust seasoning with more sugar, salt, or pepper if needed.
3. Step 3: Pour 1 tablespoon of the dressing over the avocado chunks and gently mix to coat. Pour the remainder of the dressing over the cucumber mixture and toss gently to combine.
4. Step 4: Add the dressed avocado to the salad, top with chunks of feta cheese, and serve immediately.

Tips & Variations

• Use cocktail or cherry tomatoes for a sweeter, juicier salad appearance.
• For added crunch, sprinkle toasted pine nuts or sliced almonds on top just before serving.
• Substitute fresh oregano with dried if fresh is unavailable, but reduce quantity slightly for a milder flavor.
• Add a squeeze of fresh lemon juice for an extra bright note.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. Because avocado browns quickly, it’s best to enjoy this salad fresh. If storing, keep the avocado separate and add just before serving. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

This salad is best served fresh due to the avocado, which can brown and soften if left too long. You can prepare the vegetables and dressing ahead but combine everything just before serving.

What can I use instead of kalamata olives?

If you don’t have kalamata olives, black olives or green olives work as substitutes, though they will alter the flavor slightly. Choose pitted olives for easier eating.

Greek Salad with Avocado Recipe

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★★★★★

4.7 from 113 reviews

A refreshing and vibrant Greek salad featuring crisp cucumbers, juicy tomatoes, kalamata olives, creamy avocados, and crumbled feta cheese, all tossed in a flavorful homemade oregano vinaigrette. Perfect as a light meal or side dish, this salad combines fresh Mediterranean ingredients with the creamy texture of avocado for a modern twist on a classic favorite.

• Author: Daniel
• 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

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Vegetables and Herbs

• 2 English cucumbers, peeled in stripes and cut into 1/2 inch slices
• 1 1/2 pounds medium tomatoes (preferably cocktail tomatoes), 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

Cheese

• 1 cup feta cheese, broken into large chunks

Dressing

• 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

1. Prepare the Salad Base: In a large serving bowl, combine the cucumbers, tomatoes, thinly sliced red onion, pitted and halved kalamata olives, and chopped parsley. Mix gently to integrate all the fresh vegetables and herbs evenly.
2. Make the Dressing: In a small canning jar, add the extra virgin olive oil, red wine vinegar, minced garlic, oregano, sugar, kosher salt, and freshly ground black pepper. Secure the lid tightly and shake vigorously until the dressing is well blended and emulsified. Taste and adjust seasoning by adding more sugar, salt, or pepper if needed.
3. Dress the Avocado: Place the avocado chunks in a small bowl and pour about one tablespoon of the prepared dressing over them. Gently toss the avocado to coat it lightly without mashing, ensuring the creamy texture remains intact.
4. Toss the Salad: Pour the remainder of the dressing over the vegetable mixture in the large bowl and toss gently to coat all the ingredients evenly with the flavorful dressing.
5. Assemble and Serve: Add the dressed avocado chunks to the salad bowl and carefully fold them in to combine. Finally, top the salad with large chunks of feta cheese. Serve immediately to enjoy the fresh textures and vibrant flavors.

Notes

• For best texture, add the avocado last to prevent it from getting mushy.
• You can use cherry tomatoes as a substitute for cocktail tomatoes if unavailable.
• If you prefer a less tangy dressing, reduce the red wine vinegar slightly and balance with extra olive oil.
• This salad is best served fresh but can be refrigerated for up to 4 hours before serving.
• Use good quality extra virgin olive oil for the dressing to enhance flavor.

Keywords: Greek salad, avocado salad, Mediterranean salad, feta cheese salad, healthy salad, vegetarian salad