Can I make this salad ahead of time?

Yes, you can prep the vegetables and dressing in advance and store them separately. Add the avocado and toss with the dressing just before serving to maintain freshness and texture.

What type of feta cheese works best in this salad?

Block feta in brine is ideal because it's creamier and more flavorful. Crumbled feta can be used for convenience, but it tends to be drier.

Is this Greek salad with avocado suitable for meal prep?

Absolutely. Prepare all the ingredients except the avocado ahead of time. Store in airtight containers and mix just before eating to prevent sogginess or browning.

Mediterranean diet approved! Greek Salad with Avocado

Name: Mediterranean diet approved! Greek Salad with Avocado
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 large English cucumber, chopped; 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1 bell pepper (red or yellow), chopped; 1/2 cup pitted Kalamata olives; 1 avocado, diced; 1/2 cup feta cheese, crumbled or cubed; 2 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; 1/4 cup extra virgin olive oil; 1 teaspoon dried oregano; Kosher salt and freshly ground black pepper, to tasteFresh parsley or oregano (optional, for garnish)

Description

This Greek Salad with Avocado is a vibrant, no-cook recipe featuring crisp vegetables, creamy feta, and tangy vinaigrette. It’s a quick, healthy dish ideal for summer lunches, picnics, or light dinners. Perfect for beginner cooks and packed with Mediterranean flavor.

Ingredients

Scale

1 large English cucumber, chopped
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 bell pepper (red or yellow), chopped
1/2 cup pitted Kalamata olives
1 avocado, diced
1/2 cup feta cheese, crumbled or cubed
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to tasteFresh parsley or oregano (optional, for garnish)

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Instructions

Chop the Vegetables: Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Dice the bell pepper and place all vegetables in a large salad bowl.
Add Creamy and Briny Elements: Gently fold in the pitted olives, diced avocado, and crumbled feta cheese to the bowl of chopped vegetables.
Make the Dressing: In a small mixing bowl or jar, combine red wine vinegar, lemon juice, olive oil, dried oregano, salt, and pepper. Whisk or shake until the mixture is well emulsified.
Toss the Salad: Pour the dressing over the salad ingredients and toss gently with salad tongs or two spoons to coat everything evenly without mashing the avocado.
Taste and Adjust: Sample a bite and adjust seasoning with additional lemon juice, salt, or pepper if desired. Garnish with fresh herbs if using.

Notes

To mellow the red onion’s sharpness, soak slices in cold water for 10 minutes before adding. For a dairy-free version, omit the feta or substitute with a plant-based cheese. Add cooked quinoa, chickpeas, or grilled chicken to transform this salad into a satisfying main dish. Leftovers should be stored in an airtight container and are best enjoyed within 1–2 days. Keep avocado separate if prepping ahead.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 4g
Sodium: 420mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 5g
Protein: 6g
Cholesterol: 15mg