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
2 English cucumbers, peeled in stripes, sliced
1½ 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