Avocado Greek Salad Recipe
An easy avocado Greek salad made with fresh and crisp vegetables, tossed in a zesty Greek dressing. This classic salad is the perfect side for any meal or potluck.
Ingredients
salad -
- 12 oz tomato sliced
- 3 mini cucumbers sliced
- 1 avocadoes diced
- 1/2 medium red onion sliced
- 1/2 cup olives halved
- 2 oz feta cheese crumbled
dressing -
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 garlic cloves
- 1/2 tsp Dijon
- 2 tsp chopped cilantro or parsley or dill
- 2 oz feta cheese divided
Instructions
- In a large bowl, add the tomatoes, cucumber, avocado, onion, olives, and one oz feta cheese. Gently toss to combine.
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, garlic, Dijon mustard, and herbs. Crumble in 1 oz feta cheese and stir until combined.
- Pour the dressing over the salad and gently toss.
- Serve and enjoy, friends.
Notes
- Dress right before serving. For the best texture, add the dressing just before serving so the vegetables stay fresh and crisp.
- Choose a ripe avocado. The avocado should give slightly when gently pressed but shouldn't feel too soft or mushy.
- Cut everything evenly. Cut the vegetables into similar-sized pieces so the salad is easier to eat, and you get a little of everything in every bite.
- Don't overmix. Gently toss the salad after adding the dressing to keep the avocado from getting mashed.
- Use fresh herbs. Fresh cilantro, parsley, or dill adds a bright flavor that pairs perfectly with the creamy avocado and salty feta.
- Store leftovers properly. This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. Keep in mind that the avocado may brown and the vegetables will soften over time.
- Make it ahead. For best results, prepare the vegetables and dressing separately, then toss everything together right before serving.