Greek Salad with Avocado

Summer in a Bowl: My Creamy Greek Salad with Avocado Twist

Hey there, salad squad! 👋 Emily here, waving from my sun-drenched kitchen where I’ve got cucumbers dancing in colanders and tomatoes blushing like they just heard a juicy secret. If your soul (and stomach) are screaming for something fresh yet satisfying—something that tastes like sunshine on a fork—you’ve landed in the right place. Today’s star? My Greek Salad with Avocado. This isn’t just any salad; it’s a crunchy, tangy, creamy fiesta that turns basic Mediterranean vibes into pure magic. Picture this: crisp cukes, jewel-toned tomatoes, salty feta, and—wait for it—buttery avocado chunks that melt into every bite like a summer love affair. It’s the salad I crave when my garden overflows, when friends pop by unannounced, or when I need a no-cook hero after a long day chasing flavor dreams. Ready to chop, whisk, and taste the joy? Let’s make your taste buds dance the sirtaki!

Olive Groves & Grandma’s Apron Strings

This recipe? It’s got roots. 🌱 Picture 19-year-old me, wide-eyed in a Santorini taverna, inhaling salty sea air and garlicky oregano fumes. A weathered nonna plunked down a chunky Greek salad before me—no avocado back then, just pure, briny simplicity. I took one bite and boom—flavor fireworks! Fast-forward to my first tiny apartment kitchen stateside. I’d recreate that salad religiously, but something felt… missing. One sweltering August day, staring at sad takeout, I spotted a ripe avocado winking at me from the counter. “Why not?” I thought, chopping it in. Friends, that avocado didn’t just join the party—it became the life of it! The creaminess hugged the tangy feta, mellowed the vinegar punch, and made every forkful feel indulgent. Now, it’s my edible love letter to that Greek grandma and every sun-soaked summer since.

Greek Salad with Avocado

Greek Salad with Avocado

Your Vibrant, No-Fuss Lineup

Grab these goodies! Pro tip: quality matters—this salad shines with ripe, fresh ingredients.

  • 2 English cucumbers, peeled in stripes & sliced → Stripes aren’t just pretty! They leave tender skin for crunch but ditch bitterness. Swap with Persian cukes if needed.
  • 1½ lbs medium tomatoes, quartered → Juicy heirlooms or Roma both rock. Avoid fridge-cold tomatoes—they lose flavor!
  • ¼ small red onion, thinly sliced → Soak in ice water for 5 mins if raw bite scares you. Shallots work too.
  • 1½ cups Kalamata olives, pitted & halved → Their meaty saltiness is non-negotiable. No Kalamatas? Use green olives + a pinch of lemon zest.
  • ¼ cup flat-leaf parsley, chopped → Adds grassy freshness. Basil or mint make fun twists!
  • 2 ripe avocados, pitted & choppedChef’s secret: Toss avocado in 1 tsp dressing first—it prevents browning!
  • 1 cup feta cheese, in large chunks → Buy block feta, not pre-crumbled. It’s creamier and holds shape. Vegan? Use tofu feta.

For the Zingy Dressing:

  • ½ cup extra virgin olive oil → Use the good stuff! It’s the dressing’s backbone.
  • ½ cup red wine vinegar → Tangy punch! Lemon juice works in a pinch.
  • 2 garlic cloves, minced → Microplane them for no chunks, max flavor.
  • 1 tbsp oregano → Rub dried oregano between palms to wake up its oils!
  • 2 tsp sugar → Balances acidity. Honey or maple syrup also work.
  • 1 tsp kosher salt + 1 tsp black pepper → Season in layers—you’ll add more later!

Let’s Build Flavor, Step by Yummy Step!

No stress, just deliciousness. Follow these simple moves:

  1. Chop & drop those veggies! → In your largest bowl, combine cucumbers, tomatoes, onion, olives, and parsley. Chef’s hack: Salt tomatoes lightly now—it draws out their sweet juices! Avoid adding avocado yet; we protect its delicate texture.
  2. Whisk that wicked dressing! → In a jar or small bowl, combine olive oil, vinegar, garlic, oregano, sugar, salt, and pepper. Shake or whisk like you mean it! Pro tip: Taste it. Adjust salt or vinegar until it makes your tongue tingle happily.
  3. Toss with wild abandon (gently)! → Pour ¾ of the dressing over the veggie mix. Fold everything together lovingly—no smooshed tomatoes allowed! Now add avocado and toss with the remaining dressing. This double-dressing method keeps avocado intact!
  4. Feta’s grand entrance! → Scatter feta chunks over the top and fold once or twice. Do not overmix! We want proud cheese nuggets, not crumbles.
  5. The patience test (optional but wise). → Let it chill 15 minutes if you can resist! Flavors marry beautifully. Or dive in immediately—I won’t judge!

Plating Like a Pro (Zero Fuss Required!)

This salad begs to be served with flair! Scoop it into a wide, shallow bowl so all those colorful layers shine. Top with extra parsley and cracked pepper. Pair it with:

  • Grilled chicken or shrimp skewers for protein punch
  • Warm pita bread for dunking into dressing pools
  • Chilled rosé or sparkling lemonade

Serve family-style right in the bowl—it’s rustic, inviting, and means more time chatting, less time plating!

Shake It Up! 5 Tasty Twists

Customize this beauty like a kitchen rockstar:

  1. Protein Power: Add chickpeas, grilled chicken, or flaked salmon.
  2. Low-Carb Love: Swap cukes for zucchini noodles!
  3. Dairy-Free Dream: Use vegan feta and skip cheese (avocado adds creaminess!).
  4. Fruit Fiesta: Toss in watermelon cubes or peaches in peak season.
  5. Spice It Up: Add sliced jalapeños or red pepper flakes to the dressing.

Confessions from My Messy Apron

This recipe? It’s evolved like my knife skills! Early versions drowned in dressing (rookie mistake!) or used sad, unripe avocados (tragic!). One infamous BBQ, I forgot the feta until guests arrived—cue a frantic cheese-cube shower over the bowl! But here’s the truth: this salad forgives everything. Too much onion? Add extra cukes. Dressing too tart? Drizzle honey. It’s resilient, just like us home cooks. These days, I make it weekly June through September. My husband calls it “green confetti happiness,” and my kids steal feta chunks when they think I’m not looking. Win!

Your Salad Queries, Solved!

Q: Can I make this ahead?
A: Absolutely! Prep veggies + dressing separately. Combine 1 hour before serving. Add avocado and feta LAST to prevent mush.

Q: Why did my avocado turn brown?
A> Oxygen is the enemy! Toss avocado in dressing immediately after chopping. Acid (vinegar/lemon) slows browning. Still worried? Add a pit to the bowl—old wives’ tale, but it works!

Q: Too much dressing pooling at the bottom?
A> Eek—overdressed! Next time, start with ¾ dressing, then add more if needed. For now, drain excess liquid or serve with slotted spoon. Pro tip: Cucumbers release water—salt them pre-mixing to draw out moisture!

Q: Can I use bottled Greek dressing?
A> Sure, in a pinch! But homemade takes 3 minutes and tastes 10x brighter. Trust me—your fork will thank you.

Light & Nourishing Goodness

Per serving (1/6th of salad): Calories: ~350 | Fat: 31g (healthy monounsaturated!) | Carbs: 15g | Fiber: 7g | Protein: 6g | Sugar: 6g

Print
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Greek Salad with Avocado

Greek Salad with Avocado


  • Author: Emily Walker
  • Total Time: 30 minutes
  • Yield: 6 1x

Description

This salad is summer in a bowl—cool cucumbers, juicy tomatoes, creamy avocado, and tangy feta all tossed in a bold, herb-packed vinaigrette. It’s a twist on the classic Greek salad, adding that buttery avocado touch for extra richness. Perfect for backyard lunches or light Mediterranean dinners.


Ingredients

Scale

2 English cucumbers, peeled in stripes, sliced

lbs medium tomatoes, quartered

¼ small red onion, thinly sliced

1½ cups Kalamata olives, pitted & halved

¼ cup flat-leaf parsley, chopped

2 ripe avocados, pitted & chopped

1 cup feta cheese, in large chunks

For the Dressing

½ cup extra virgin olive oil

½ cup red wine vinegar

2 garlic cloves, minced

1 tbsp oregano

2 tsp sugar

1 tsp kosher salt

1 tsp black pepper


Instructions

In a large bowl, combine cucumbers, tomatoes, onion, olives, parsley, and avocado.

In a separate bowl, whisk olive oil, vinegar, garlic, oregano, sugar, salt, and pepper until well blended.

Pour dressing over salad and gently toss.

Add feta last, folding it in gently to keep chunks intact.

Chill briefly or serve immediately.

Notes

Refreshing, zesty, and full of texture—this Greek salad with avocado is perfect on its own or as a vibrant side dish.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Nutrition

  • Calories: 350 per slice
  • Sugar: 6g per slice
  • Fat: 31g per slice
  • Carbohydrates: 15g per slice
  • Fiber: 7g per slice
  • Protein: 6g per slice

Final Thoughts: A Forkful of Sunshine, A Whole Lot of Soul

If there’s one thing I know, it’s this: salads shouldn’t be boring. They should crunch, sparkle, and maybe even make you close your eyes mid-bite. This Creamy Greek Salad with Avocado? She’s not just a side dish—she’s a mood. A warm breeze. A barefoot stroll through a tomato-lush garden with laughter in the background.

It’s the kind of recipe that forgives your kitchen chaos, welcomes substitutions like old friends, and delivers bold flavor without turning on the oven. Whether you serve it at a backyard barbecue, scoop it into a pita pocket on a busy weeknight, or eat it straight from the bowl with your favorite playlist on repeat—you’ve just made something truly joyful.

So here’s to ripe avocados, salty cheese, messy aprons, and recipes that bring sunshine straight to your table. Now go forth and toss with love, friend.

With herbs on my hands and feta in my heart,
Chef Emily 🥗💛✨