Dinner

Greek Salad with Avocado Recipe

Name: Greek Salad with Avocado Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 2 English cucumbers, peeled in stripes and cut into 1/2 inch slices; 1 1/2 pounds medium tomatoes (preferably cocktail tomatoes), stemmed and quartered; 1/4 small red onion, thinly sliced; 1 1/2 cups kalamata olives, pitted and halved; 1/4 cup Italian flat leaf parsley, chopped; 2 avocados, pitted and cut into chunks; 1 cup feta cheese, broken into large chunks; 1/2 cup extra virgin olive oil; 1/2 cup red wine vinegar; 2 cloves garlic, peeled and minced; 1 tablespoon oregano; 2 teaspoons sugar; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Byluca Carter February 11, 2026February 11, 2026

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Introduction

Fresh, vibrant, and packed with flavor, this Greek Salad with Avocado is a perfect light meal or side dish. Combining crisp vegetables, creamy avocado, and tangy feta, it comes together quickly with a zesty homemade dressing. It’s a refreshing taste of the Mediterranean that’s sure to brighten any table.

A fresh Greek salad served in a clear glass bowl placed on a white marbled surface, showing three main layers: a base layer of green cucumber chunks with their skins on, followed by a mix of bright red halved cherry tomatoes and dark purple olive slices scattered throughout, and topped with thin slices of translucent purple onion and white crumbled feta cheese spread evenly over the top, all sprinkled lightly with finely chopped green herbs and black pepper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 English cucumbers, peeled in stripes and cut into 1/2 inch slices
1 1/2 pounds medium tomatoes (I use cocktail tomatoes), stemmed and quartered

1/4 small red onion, thinly sliced
1 1/2 cups kalamata olives, pitted and halved

1/4 cup Italian flat leaf parsley, chopped
2 avocados, pitted and cut into chunks

1 cup feta cheese, broken into large chunks
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar

2 cloves garlic, peeled and minced
1 tablespoon oregano
2 teaspoons sugar

1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

Step 1: In a large serving bowl, combine the cucumbers, tomatoes, red onion, kalamata olives, and parsley. Place the avocado in a small bowl and set aside.

Step 2: In a small canning jar, combine the olive oil, red wine vinegar, garlic, oregano, sugar, salt, and black pepper. Seal the lid and shake well until the dressing is blended and emulsified. Taste and adjust seasoning with more sugar, salt, or pepper if desired.
Step 3: Pour 1 tablespoon of the dressing over the sliced avocado and gently toss to coat. Pour the remaining dressing over the cucumber mixture and toss until everything is well coated.
Step 4: Add the dressed avocado to the salad, top with chunks of feta cheese, and serve immediately.

Tips & Variations

For extra crunch, add some toasted pine nuts or walnuts on top before serving.
If you prefer a tangier dressing, increase the amount of red wine vinegar slightly or add a squeeze of fresh lemon juice.
To keep the avocado from browning, dress it just before serving and avoid prolonged mixing.

Substitute kalamata olives with green olives if you prefer a milder taste.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Because avocado tends to brown quickly, this salad is best enjoyed fresh. If needed, keep the dressing separate and toss just before serving. Reheating is not recommended, as the salad is best served cold or at room temperature.

How to Serve

A clear glass bowl filled with a colorful Greek salad showing three main layers: the bottom layer is chopped light green cucumbers with a slightly shiny texture, the middle layer has bright red cherry tomato halves and thin slices of purple-red onion, and the top layer features scattered pieces of soft white feta cheese and dark purple Kalamata olives, all mixed with chopped green herbs and a light dressing that gives a slight glossy look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the vegetables and dressing ahead but add the avocado and feta just before serving to keep them fresh and prevent browning.

What can I use if I don’t have red wine vinegar?

You can substitute red wine vinegar with white wine vinegar or apple cider vinegar for a similar tangy flavor, though the taste will be slightly different.