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.
Keyword greek salad
Prep Time 20minutes
Total Time 20minutes
2English cucumberspeeled in stripes and cut into 1/2 inch slices
1 1/2poundsmedium tomatoesI use cocktail tomatoes, stemmed and quartered
1/4small red onionthinly sliced
1 1/2cupskalamata olivespitted and halved
1/4cupItalian flat leaf parsleychopped
2avocadospitted and cut into chunks
1cupfeta cheesebroken into large chunks
1/2cupextra virgin olive oil
1/2cupred wine vinegar
2clovesgarlicpeeled and minced
1teaspooneach of kosher salt and freshly ground black pepper
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.
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.