Greek Salad with Avocado

why make this recipe

This Greek Salad with Avocado is fresh, fast, and full of bright flavors. You can make it in minutes. It works as a side or a light meal. If you want a warm main dish, try a hearty stew like beef stew with dumplings on the side.

introduction

This salad mixes crisp cucumber, sweet tomatoes, creamy avocado, salty olives, and tangy feta. The dressing is simple olive oil and red wine vinegar with oregano. It keeps the true Greek taste but adds avocado for a creamy touch.

how to make Greek Salad with Avocado

Follow the steps below. This is quick and easy. For a full plate, you can serve it with chicken with buttered noodles.

Ingredients :

• 2 cups diced cucumbers
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions :

1. In a large bowl, combine the cucumbers, cherry tomatoes, avocado, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for a bit before serving.

how to serve Greek Salad with Avocado

Serve this salad cold or just slightly chilled. It goes well next to grilled fish, chicken, or a slice of crusty bread. You can also put it on top of greens for a larger salad plate.

how to store Greek Salad with Avocado

Store in an airtight container in the fridge for up to 1 day. Avocado can brown, so eat within a day for best color and taste. Keep the dressing separate if you want the salad to stay crunchier longer.

tips to make Greek Salad with Avocado

• Use ripe but firm avocado so it holds shape.
• Cut veggies to similar sizes for even bites.
• Toss gently to avoid mashing the avocado.
• Taste and add salt last because feta and olives are salty.
• For a bigger meal plan, serve with a warm bake like cozy chicken casserole.

variation (if any)

• Add chopped bell pepper for more crunch.
• Use lemon juice instead of red wine vinegar for a brighter tang.
• Swap feta for goat cheese for a softer, creamier bite.
• Add cooked chickpeas to make it more filling.

FAQs

Q: Can I make this ahead of time?
A: You can prep the veggies ahead, but add avocado and dressing just before serving to keep it fresh.

Q: Can I use another olive type?
A: Yes. Castelvetrano or green olives work, but flavor will change.

Q: Is this salad vegan?
A: To make it vegan, leave out the feta or use a vegan cheese substitute.

Q: Can I add protein?
A: Yes. Add grilled chicken, tuna, or beans for more protein.

Conclusion

For a similar classic take and extra ideas, see this recipe for Best Greek Salad {with Avocado!} – Cooking Classy: https://www.cookingclassy.com/greek-salad/.

Greek Salad with Avocado

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A fresh, fast Greek Salad mixed with avocado for an added creamy texture, perfect as a side or light meal.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups diced cucumbers
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cucumbers, cherry tomatoes, avocado, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator before serving.

Notes

Store in an airtight container in the fridge for up to 1 day; keep dressing separate to maintain crunchiness. Use ripe but firm avocado for best texture.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 15mg

Keywords: Greek salad, avocado salad, fresh salad, healthy recipe, quick salad