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Greek Salad with Avocado

A vibrant Mediterranean salad bursting with color and flavor, featuring creamy avocado, crisp vegetables, and tangy feta cheese.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 280 kcal

Ingredients
  

Fresh Produce

  • 2 pieces ripe avocados
  • 1 piece cucumber
  • 2 cups cherry tomatoes
  • 1 piece red onion
  • 1 piece bell pepper (red or yellow)

Salad Additions

  • 1 cup feta cheese, crumbled
  • ½ cup black olives (Kalamata recommended)

Dressings and Seasonings

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • salt and pepper to taste
  • 1 teaspoon dried oregano A dash for added flavor

Instructions
 

Preparation

  • Wash all vegetables. Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, slice the red onion, and cut the bell pepper into strips.
  • Halve the avocados, remove the pits, scoop out the flesh, slice it, and add to the mixing bowl.

Combining

  • In a large bowl, gently toss in the cucumbers, cherry tomatoes, onion, bell pepper, olives, and feta.

Dressing

  • Drizzle the salad with olive oil and a splash of red wine vinegar. Sprinkle with salt, pepper, and oregano. Toss gently to coat.

Serving

  • Dish out the salad into bowls and serve immediately. If preparing ahead, remove the avocados until just before serving.

Notes

To keep sliced avocado fresh, sprinkle with lemon or lime juice. Store leftovers in an airtight container in the fridge, adding avocado fresh when serving.
Keyword Avocado Salad, Greek Salad, Healthy Salad, Mediterranean, Quick Meal