MEDITERRANEAN DIET APPROVED! GREEK SALAD WITH AVOCADO Recipe

I love the crunch of diced tomatoes and sliced cucumbers in this Greek salad recipe I enjoy. The creamy avocado, tangy red onion, and briny Kalamata olives combine beautifully with crumbled feta and a refreshing lemon and olive oil dressing. It is my favorite entry in Greek Salad Recipes bringing vibrant flavor to every bite.

I’ve always been fascinated by recipes that bring out fresh flavors without any fuss, and this Mediterranean Diet Approved! Greek Salad with Avocado is one of my favourites.

It combines the juicy crispness of 3 cups diced tomatoes and 2 cups sliced cucumbers with the creamy texture of a ripe avocado cubed to perfection. I mixed in a bit of 1/2 thinly sliced red onion and the briny taste of 1/2 cup Kalamata olives to give it that authentic kick.

The crumbled 6 ounces feta cheese adds just the right amount of tang, while the extra virgin olive oil and lemon juice mix up an easy yet flavorful dressing along with a hint of garlic and dried oregano. Sometimes I include a few slices of green bell pepper to mix things up.

This dish rules for simple no-cooking eats during the summer and fits right into my Mediterranean diet meal plan that always brings a fresh twist to dinner time. Enjoy!

Why I Like this Recipe

I really like this recipe because it’s super refreshing. I love the mix of diced tomatoes, cucumbers, and avocado. It makes me feel like I’m eating something fresh and healthy even when i need a quick meal.

Another reason is that the dressing is so easy and tasty. I like how the olive oil, lemon juice, and garlic come together to give it a tangy flavor that perfectly complements the saltiness of the feta cheese and olives.

Also, I like that it doesn’t require any cooking. I can just toss everything together and let it sit for a few minutes and my salad is done. This is great for busy days when i dont have much time and still want to eat something healthy.

Ingredients

• Diced tomatoes are loaded with vitamins and they add a sweet, juicy pop.
• Sliced cucumbers are refreshing and hydrating, help give the salad a crunchy feel.
• Ripe avocado is full of healthy fats making the salad feel smooth and satisfying.
• Kalamata olives are salty and tangy, perfect for balancing the overall flavor.
• Feta cheese provides protein with a tangy, creamy burst that enhances every bite.
• Extra virgin olive oil is heart healthy and it brings all the ingredients together.
• Lemon juice adds zing and a crisp sour note that lightens the whole salad.

Ingredient Quantities

• 3 cups diced tomatoes
• 2 cups sliced cucumbers
• 1 ripe avocado, cubed
• 1/2 thinly sliced red onion
• 1/2 cup Kalamata olives
• 6 ounces feta cheese, crumbled
• 1 small green bell pepper, sliced (optional)
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

How to Make this

1. Start off by grabbing a large bowl and tossing in 3 cups of diced tomatoes, 2 cups of sliced cucumbers, 1 cubed ripe avocado, 1/2 of a thinly sliced red onion, 1/2 cup of Kalamata olives, and if you like it, 1 small sliced green bell pepper.

2. Sprinkle in 6 ounces of crumbled feta cheese so you get that authentic Greek flavor.

3. In a smaller bowl, mix together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, and 1 tablespoon red wine vinegar.

4. Add 1 minced garlic clove and 1 teaspoon of dried oregano to the olive oil mix.

5. Season your dressing with salt and pepper to taste, then stir it all up well.

6. Pour the prepared dressing over your salad in the big bowl.

7. Gently toss everything together so that the dressing coats every piece evenly.

8. Let the salad sit for about 5-10 minutes so the flavors can settle and blend.

9. Give it a taste and add a little extra salt or pepper if needed.

10. Serve your healthy, no-cook Greek salad chilled or at room temp and enjoy!

Equipment Needed

1. Large mixing bowl to toss all your salad ingredients
2. Small bowl for mixing the dressing
3. Cutting board for prepping the vegetables
4. Sharp knife for dicing and slicing components
5. Measuring cups and spoons for getting the right amounts
6. Whisk or fork to thoroughly mix the dressing
7. Salad serving utensils to toss and serve your dish

FAQ

MEDITERRANEAN DIET APPROVED! GREEK SALAD WITH AVOCADO Recipe Substitutions and Variations

• Tomatoes: You can swap the diced ones for grape tomatoes or even a mix of heirloom varieties if you want a sweeter, juicier bite.
• Cucumbers: If you dont have cucumbers handy, try thinly slicing zucchini or yellow squash to keep that crunchy texture.
• Avocado: If you’re not feelin the avocado, diced mango or even some creamy peaches can give a similar smooth effect.
• Feta Cheese: Instead of feta, you could use goat cheese or ricotta salata, which both offer that tangy, savory punch.
• Kalamata Olives: If you cant find Kalamata olives, pitted green olives work too though they have a slightly different flavor.

Pro Tips

1. Use a super sharp knife when prepping your veggies so they all stay in even sizes and dont end up mushy, especially with delicate stuff like avocado.
2. Toss in the salt a little at a time and give it a taste as you go. It’s really easy to overdo it and you definitely dont want to ruin the fresh flavors.
3. Let the salad sit for a few minutes after you add the dressing. This helps all the ingredients soak up the flavor a bit more and makes it taste even more amazing.
4. If you feel adventurous, toss in a handful of fresh herbs like parsley or basil right before serving. It adds a pop of color and fresh taste that makes the salad feel extra special.