Avocado Feta Greek Salad
This Avocado Feta Greek Salad is a fresh, flavorful twist on the classic Greek salad. Loaded with creamy avocado, salty feta, crisp cucumbers, juicy tomatoes, and briny olives, it's tossed in a zesty olive oil and lemon dressing. Perfect as a light lunch, side dish, or healthy meal prep option.
Equipment
- Sharp knife
- Cutting board
- Large mixing bowl
- Small bowl or jar (for dressing)
- Salad tongs or serving spoons
Ingredients
- For the Salad:
- 1 ripe avocado diced
- 1 cup cherry tomatoes halved
- 1 medium cucumber sliced
- ½ red onion thinly sliced
- ½ green bell pepper optional, sliced
- ⅓ cup Kalamata olives pitted and halved
- ½ cup feta cheese crumbled or cubed
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice or red wine vinegar
- 1 clove garlic minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Prep the veggies: Wash all vegetables. Halve the tomatoes, slice the cucumber and red onion, and dice the avocado.
- Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Set aside.
- Toss the salad: In a large bowl, combine tomatoes, cucumber, red onion, bell pepper (if using), and olives.
- Add the feta and avocado: Gently fold in the diced avocado and crumbled feta.
- Dress and serve: Drizzle the dressing over the salad. Toss gently again to coat. Serve immediately.
Notes
For extra flavor, sprinkle with chopped fresh parsley or mint before serving.
To keep avocado from browning, toss it in a bit of lemon juice before adding.
Add grilled chicken or quinoa for a heartier version.
Use block feta in brine for the best texture and flavor.
To keep avocado from browning, toss it in a bit of lemon juice before adding.
Add grilled chicken or quinoa for a heartier version.
Use block feta in brine for the best texture and flavor.