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greek salad with avocado

Healthy Greek Salad with Avocado

Delicious Healthy Greek Salad with Avocado recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings: 6 servings
Calories: 1800
Ingredients Method

Ingredients
  

For the dressing::
  • 3/4 cup olive oil (I prefer Filippio Berio Extra Virgin for dressings)
  • 1/2 cup red wine vinegar
  • 2 garlic cloves (freshly minced for best flavor)
  • 2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp sugar
For the salad::
  • 1 large cucumber
  • 1 lb tomatoes
  • 1/2 cup red onion (thinly sliced into half-moons)
  • 1 green bell pepper
  • 1 1/4 cups kalamata olives (I use Mezzetta pitted for convenience)
  • 1/4 cup parsley
  • 2 avocados (cubed into 1-inch pieces)
  • 1 1/4 cups feta cheese

Method
 

  1. In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, pepper, and sugar until well combined and emulsified. Let the dressing sit for a few minutes to allow the flavors to meld together. I find that freshly minced garlic makes a noticeable difference in the dressing's brightness, so don't skip that step if you can help it.
  2. While the dressing develops, prepare all your vegetables: dice the cucumber into bite-sized pieces, chop the tomatoes into chunks, thinly slice the red onion into half-moons, dice the green bell pepper into similar-sized pieces, and roughly chop the parsley. Having all your vegetables prepped and ready makes assembly quick and prevents the avocado from oxidizing while you're still chopping.
  3. In a large serving bowl, combine the cucumber, tomatoes, red onion, green bell pepper, kalamata olives, and parsley from Step 2. Pour the vinaigrette from Step 1 over the vegetables and toss gently to coat everything evenly. Let the salad sit for 2-3 minutes so the vegetables can absorb some of the dressing and the flavors blend together.
  4. Just before serving, gently fold in the cubed avocados and 1 cup of the feta cheese into the salad. Add the avocado at the end to prevent it from breaking down or oxidizing. Top the salad with the remaining 1/4 cup of feta cheese for a beautiful presentation and extra flavor.