Description
A fresh and vibrant Avocado Greek Salad combining ripe avocados, crisp cucumbers, juicy tomatoes, and savory feta cheese, all tossed in a tangy olive oil and red wine vinegar dressing, perfect for a healthy and flavorful side or light meal.
Ingredients
Scale
Vegetables
- 4 large tomatoes, cut into smaller pieces
- 4 Persian (mini) cucumbers or 1 whole English cucumber, sliced
- 1/4 medium red onion, sliced or chopped
- 2 avocados, chopped
- 1 green bell pepper, chopped
Dairy
- 7 ounces feta cheese, cubed
Others
- Kalamata olives, to taste
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon dried oregano
Instructions
- Prepare the vegetables and cheese: Cut the tomatoes, slice the cucumbers, chop or slice the red onion, chop the avocados and green bell pepper, and cube the feta cheese. Add all these ingredients along with Kalamata olives to a large salad bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and dried oregano until well combined.
- Toss the salad: Pour the dressing over the salad and toss everything gently to coat. Adjust the amount of olive oil and vinegar as needed to suit your taste. Season with salt and pepper, keeping in mind that feta and olives add saltiness. Optionally, sprinkle extra dried oregano on top before serving.
Notes
- Use Persian cucumbers for crunch and smaller size or an English cucumber as a substitute.
- Adjust the vinegar and oil quantities based on your preferred tanginess and dressing consistency.
- This salad is best served fresh but can be refrigerated for up to a day; add avocado just before serving to prevent browning.
- For extra flavor, add freshly chopped herbs like parsley or mint.
- Olives and feta cheese contribute significant saltiness, so season lightly with salt accordingly.
