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Greek Salad with Avocado

Avatar photoby Published: Feb 12, 2024

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This healthy Greek salad with avocado and an easy-to-make Greek salad dressing is just the right recipe for simple no-cooking eats all year long.

Greek Salad with Avocado | foodiecrush.com #greek #salad #avocado #healthy #recipe #dinner #authentic

Standard-staple recipes in and out of the kitchen are what I crave. You know, the simple stuff. Recipes that let the best salad ingredients shine. This Greek salad with avocado is exactly what the doctor ordered. It’s fresh, crunchy, tangy, and above all, delicious. It has the basic flavors of a traditional Greek salad (Horiatiki salad) but with that extra somethin’ somethin’ to make your Mediterranean heart happy and healthy.

Greek Salad with Avocado ingredients | foodiecrush.com #greek #salad #avocado #healthy #recipe #dinner #authentic

What Is Greek Salad Made Of

This salad—and any good-for-you diet—is all about balance. And tomatoes. And cucumber. And kalamata olives. It has all the usual ingredients of a traditional Greek salad but with the healthy-for-you-fats from creamy avocado tossed in. Avvvvvooooocado. I know, I think adding it in is brilliant too. I talk a lot about the healthy benefits of the Mediterranean Diet way of eating and have loads of recipe ideas that follow its formula. But few are as elementary as this one.

Here’s what you’ll need to make this easy Greek salad:

  • tomatoes
  • cucumber (I like using seedless cucumbers for this recipe)
  • red onion
  • kalamata olives
  • Italian flat-leaf parsley
  • avocado
  • my simple Greek dressing with dried oregano

Greek Salad with Avocado | foodiecrush.com #greek #salad #avocado #healthy #recipe #dinner #authentic

How to Make Greek Salad

  • To add a little visual appeal, peel the cucumbers with this palm held vegetable peeler, leaving part of the peel so their greenness shined through.
  • I use medium-size tomatoes like Campari or cocktail tomatoes so I don’t end up with a lot of watery seeds. Cherry tomatoes cut in half work great too.
  • Thinly slice your red onion to keep the flavor in check. Or, use my favorite handheld mandoline to do the job.
  • Kalamata olives have a special tang that is less briney than regular black olives. I look for olives that have already been pitted, then cut in half so I get more olive bites in each forkful.
  • Flat-leaf parsley adds a bit of brightness to this salad. If you’re a fan of curly parsley, sure, go ahead and use it instead.
  • When it comes to feta cheese, I always buy my feta in a block. Pre-crumbled feta can taste chalky. I prefer to break it apart myself so I can get big, delicious, salty chunks.
  • When it comes to adding the avocado, add it a the very end after combining the other ingredients. I look for a firm avocado so it doesn’t get all mushed up when tossed, and I usually coat the avocado with a bit of the dressing before adding it to the rest of the ingredients.

Greek Salad Dressing | foodiecrush.com

Greek Salad Recipe Dressing

  • Because I use it so much, my favorite Greek salad dressing recipe has its own post you may want to bookmark now. For the sake of keeping things simple to find, I’m sharing it here for this recipe too.
  • For this Greek salad dressing, I encourage you to taste test and add a little more of this or that to suit your desires. I prefer a pretty vinegar-y dressing because I think it really accents the fresh veggies with a little puckery tart taste.
  • When tossing the dressing with the salad, first add about ¾ of the dressing, then toss to coat. Taste the salad the add more dressing to your liking.
  • The salad’s veggies will release their juices as the dressing absorbs, so depending on how long this salad sits out (like at a BBQ) the more juice there will be. But if you plan on eating the salad right away, using all of the dressing at once is fine.

Can You Make Greek Salad Ahead of Time

Because the ingredients are sturdy, Greek salad is great for making ahead of time before serving. It also tastes good the longer the flavors mingle, and is perfect for eating throughout the week since this Greek salad will keep in the fridge for 4-5 days.

What to Serve With Greek Salad

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.



Greek Salad with Avocado | foodiecrush.com #greek #salad #avocado #healthy #recipe #dinner #authentic
4.47 from 66 votes

Greek Salad with Avocado

A simple Greek salad dressing completes this easy and authentic Greek salad with the addition of creamy avocado for a simple salad side dish that goes with everything.
Print
Course Salad
Cuisine Greek
Keyword greek salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 323kcal

Ingredients 

  • 2 English cucumbers , peeled in stripes and cut into ½ inch slices
  • 1 ½ pounds medium tomatoes , (I use cocktail tomatoes), stemmed and quartered
  • ¼ small red onion , thinly sliced
  • 1 ½ cups kalamata olives , pitted and halved
  • ¼ cup Italian flat leaf parsley , chopped
  • 2 avocados , pitted and cut into chunks
  • 1 cup feta cheese , broken into large chunks
  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 cloves garlic , peeled and minced
  • 1 tablespoon oregano
  • 2 teaspoons sugar
  • 1 teaspoon each of kosher salt and freshly ground black pepper

Instructions

  • 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.
  • In a small canning jar, combine the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.
  • Pour 1 tablespoon of the dressing on the sliced avocado and gently mix to coat. Pour the rest of the dressing on the cucumber mixture and toss to coat. Add the avocado to the salad and top with chunks of feta cheese, and serve.

Notes

As the salad sits, the juices from the vegetables will release, adding to the amount of dressing. If you prefer, reserve some of the dressing and add only if needed for more moisture.
This Greek salad keeps in the refrigerator for 4-5 days.

Nutrition

Calories: 323kcal | Carbohydrates: 14g | Protein: 5g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 614mg | Potassium: 597mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 19.3mg | Calcium: 143mg | Iron: 1.3mg

More Fresh and Easy Salad Recipe Ideas

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Heidi of FoodieCrush

Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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Comments

    4.47 from 66 votes (63 ratings without comment)

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    Recipe Rating




  3. Pam Small

    This my favorite salad now! I love the dressing with all the vegetables. I’ve substituted garlic stuffed green olives if I don’t have Kalamata, also flavored feta.

    Reply

  4. Diana Lawrence

    5 stars
    I made this salad to go with the Best Greek Chicken Marinade recipe and it complemented the chicken beautifully. My husband and I both loved the freshness and brightness of the vegetables in the dressing and the addition of avocado is genius! A+!

    Reply

  5. victoria

    5 stars
    made this for a block party and people loved it. the salad dressing is hands down the best dressing i’ve ever made. people wanted to drink it from the bowl. i should have followed the directions and reserved some of the dressing, because the juices from the veggies released just like the website said… but that was my fault, and still, no regrets. i’m keeping this recipe forever.

    Reply

  8. Mona T

    I love this recipe! I actually substituted the avocado for cucumber since I am making it for someone that is allergic to cucumber. The dressing is so flavorful; this recipe will definitely be my go-to for Greek salad! Thanks!!

    Reply

  9. Mariatte

    Loved this salad. I found 1 TB of oregano to be over powering in the dressing and had to spoon some out after it was already mixed.

    Reply

  10. Amber

    Just made this for lunch and it was amazing! Left out the avocado since those are hard to find (ripe anyways) where I live. Added some quinoa to make it more filling and it turned out great! Thank you :)

    Reply

  11. Debbie

    To get the bitterness out of a cucumber, you need to milk it. You cut off about 1-1 1/2 inch off the end, and rub the cut edges together in circular motion. A white goo should seep from the skin. Do this to both ends, until you get no more goo. Rinse off and you’re good to go. Great recipe BTW :)

    Reply

  14. Suzi Cruzen

    Whoops, forgot to add: for more of a main dish, or for veggie people, I’ve added garbanzos to this to make it hardier. Great combination!

    Reply

  15. Suzi Cruzen

    This is such a lovely salad, and so versatile. You can add, subtract, or tweak and it’s always good. Made just as is, it’s a winner. We like some fresh squeezed lemon right on top at serving. Thanks Heidi!!

    Reply

  16. Becky

    I’m a sucker for Greek salads and this one looks perfect. Plus most of these ingredients are in season so I’m going to just go ahead and call it seasonal and add it to my round up! Thanks for being awesome!

    Reply

  18. Angie

    This looks REALLY yummy!! How do you think leftovers of this dish would do? I’m looking to maybe use it for lunch a few times during the week as well.

    Reply

  19. Becky

    Im all about Greek salads all summer long or really any chopped salad but Greek is my favorite! You really don’t need lettuce for a good salad and sometimes it’s better without it.

    Reply

  21. Phi @ The Sweetphi Blog

    hahahaha, Dr. SummerHasArrived totally made me laugh, I liked it, didn’t think you’d hit writers block :) My writers block is not as creative, it’s like ‘I made this, it was good, here is the recipe’ lol. This salad looks super yummy :)

    Reply

  28. Nicole ~ Cooking for Keeps

    I actually just got back from Greece, and of course ordered many Greek salads, and almost NONE of them came with Kalamata olives. Can you believe that?! I was horrified! Of course, that’s one of my favorite parts. Love this simple, classic and RIGHT version. :)

    Reply

    • Elisabeth

      That’s all great, but I cannot find anywhere on this site the number of servings for this recipe. Looks huge and trying to bring it down to 4 servings, but not without knowing more. I have never seen a recipe that did not suggest the number of servings.

      Reply

  35. Louisa [Living Lou]

    I’ve started adding avocado to my greek salad, too! I’m sure my Greek grandfather would be disgusted – haha! I consider myself a somewhat of a Greek salad aficionado and I’m definitely on the side of a more vinegary dressing as that’s the kind of dressing I’ve typically had in Greece, and it does such a wonderful job of highlighting the veggies.

    Reply

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