Name: Easy Avocado & Feta Greek Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 1 English cucumber, sliced into half moons; 2 cups cherry tomatoes, halved; ½ cup kalamata olives, halved; ¼ of a red onion, thinly sliced; 5 ounces feta cheese, cut into ½ inch cubes; 1 large avocado, diced (or 2 small avocados); Salt & black pepper, to taste; 2 Tbsp olive oil; 1 Tbsp red wine vinegar; 1 Tbsp lemon juice; 1 tsp dried oregano

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Introduction

This Easy Avocado & Feta Greek Salad is a fresh and vibrant dish perfect for warm days or as a light meal. Combining creamy avocado with tangy feta and crisp vegetables, it’s both flavorful and simple to prepare.

A white bowl filled with a fresh Greek salad showing many layers: bright red halved cherry tomatoes, light green cucumber slices with a darker green peel, creamy avocado chunks, dark purple sliced olives, and small cubes of white feta cheese scattered throughout. Thin strips of red onion add a subtle purple color, and the salad is sprinkled with finely chopped green herbs and cracked black pepper. A silver fork is placed inside the bowl. Around the bowl, a white marbled surface holds a cut lemon and a wooden bowl with extra feta cheese pieces, along with a blue and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 English cucumber, sliced into half moons
2 cups cherry tomatoes, halved
½ cup kalamata olives, halved
¼ of a red onion, thinly sliced
5 ounces feta cheese, cut into ½ inch cubes
1 large avocado, diced (or 2 small avocados)
Salt & black pepper, to taste
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano

Instructions

Step 1: Whisk together olive oil, red wine vinegar, lemon juice, and dried oregano to make the Greek vinaigrette. Store it in the fridge while you prepare the salad.
Step 2: In a large bowl, combine cucumber, cherry tomatoes, kalamata olives, red onion, avocado, and feta cheese. Season with salt and black pepper to taste.
Step 3: Drizzle your desired amount of the vinaigrette over the salad and toss gently until everything is evenly coated.
Step 4: Serve the salad immediately or chill it in the fridge for 10-15 minutes to let the flavors meld before serving.

Tips & Variations

For extra crunch, add toasted pine nuts or walnuts.
Swap kalamata olives for green olives if you prefer a milder taste.
Use fresh oregano instead of dried for a brighter herb flavor.
Add a handful of chopped fresh parsley or mint for added freshness.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. If possible, keep the dressing separate and toss just before serving to preserve avocado freshness. Reheat is not recommended for this salad.

How to Serve

A white bowl filled with a colorful Greek salad that has three main layers: the bottom layer is bright green cucumber slices and avocado chunks; the middle layer has halved red cherry tomatoes and dark purple olive slices; the top layer is white cubes and crumbles of feta cheese with thin strips of red onion scattered around, all sprinkled with chopped green herbs and black pepper. A silver fork rests inside the bowl on the right side. Nearby, on the white marbled surface, there is a wooden bowl filled with crumbled feta cheese and a halved lemon with a bright yellow color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the ingredients ahead of time and store them separately. However, add the avocado and dressing just before serving to prevent browning and sogginess.

Can I use a different type of cheese?

Feta is traditional for a Greek salad, but you can substitute with goat cheese or halloumi for a different flavor and texture.