Colorful Greek Salad with Avocado

Figuring out a fresh, crowd-pleasing side dish for summer gatherings can be tricky. After all, you want something that’s both filling and light, easy to put together, and appealing to everyone at the table – from salad lovers to those who typically pass on the greens.

Luckily, this Greek salad with avocado checks all the boxes: it’s cool and refreshing, takes just minutes to throw together, and combines classic Mediterranean flavors with creamy avocado for a dish that’ll have everyone coming back for seconds.

What Kind of Avocado Should I Use?

For Greek salad, you’ll want to pick a Hass avocado that’s firm but gives slightly when gently pressed – this ensures it will hold its shape when diced and won’t turn mushy in your salad. Look for avocados that are dark green to almost black in color and feel heavy for their size. If you can only find hard avocados at the store, buy them a few days ahead and let them ripen at room temperature until they yield just a bit to pressure. When prepping, wait to cut your avocado until just before serving to prevent browning, and if you have leftovers, try sprinkling the diced pieces with a little extra lemon juice to help them stay fresh longer.

Options for Substitutions

This Greek salad is pretty flexible and you can make several swaps while keeping its fresh Mediterranean character:

• Roma tomatoes: Any ripe, fresh tomatoes will work here – cherry tomatoes, vine-ripened, or even heirloom tomatoes. Just make sure they’re firm and not too watery.
• English cucumber: Regular cucumbers work fine too – just peel them and remove the seeds if they’re too watery. Persian cucumbers are another good option.
• Red wine vinegar: White wine vinegar or apple cider vinegar can work in place of red wine vinegar. Just keep the same amount.
• Feta cheese: While feta is pretty essential for a true Greek salad, you could use crumbled goat cheese in a pinch. The taste will be different, but still good!
• Kalamata olives: Any Mediterranean-style black olives will work. Green olives can be used too, though they’ll give a different flavor profile.
• Avocado: Since this is a modern addition to traditional Greek salad, you can skip it entirely. Or swap it with artichoke hearts for another creamy element.
• Fresh parsley: If you’re out of fresh parsley, use 1.5 teaspoons dried parsley, or try fresh mint for a different twist.

Watch Out for These Mistakes While Making

The biggest challenge when making Greek salad with avocado is timing – cutting the avocado too early can lead to browning, so always add it last, just before serving, and toss it gently to maintain its shape. Another common mistake is not properly drying your vegetables after washing, which can make your dressing watery and diluted – use a salad spinner or pat them thoroughly with paper towels before combining. To keep your red onions from overpowering the salad, make sure to rinse them under cold water and pat them dry, which helps remove their sharp bite while maintaining their crisp texture. For the best flavor, let your dressed salad (minus the avocado) rest for 10-15 minutes before serving, allowing the vegetables to marinate in the dressing and the flavors to meld together perfectly.

What to Serve With Greek Salad?

This fresh Greek salad works perfectly alongside grilled meats like chicken souvlaki, lamb chops, or a simple grilled fish. You can also pair it with warm pita bread and hummus for a light Mediterranean-style meal. Since the salad already has lots of vegetables and healthy fats from the avocado, it pairs nicely with simple protein options – I often serve it with grilled shrimp skewers or a piece of baked salmon. For a vegetarian option, try serving it with quinoa or chickpeas to make it more filling, or add some crispy falafel on the side.

Storage Instructions

Prep Ahead: If you want to make this salad ahead, mix the dressing separately and store it in a jar in the fridge for up to 3 days. You can also chop the vegetables (except avocado) a few hours ahead and keep them in separate containers in the fridge.

Keep Fresh: Once assembled, this Greek salad is best enjoyed within 2-3 hours. If you need to store leftovers, keep them in an airtight container in the fridge for up to 24 hours, but know that the vegetables might release some water and the avocado may brown slightly.

Serving Tip: For the best texture and flavor, add the avocado and feta cheese just before serving. If you’re packing this for lunch, place the dressing at the bottom of your container, layer the vegetables on top, and add the avocado and feta last minute to keep everything fresh and crisp.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 25-30 g
• Fat: 90-100 g
• Carbohydrates: 40-50 g

Ingredients

• 6 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons minced garlic (from 1 large clove)
• 1 1/2 tablespoons finely chopped fresh parsley
• 1 teaspoon dried oregano
• 3/4 teaspoon honey
• Salt to taste
• 4 medium roma tomatoes, diced (approx. 10 oz)
• 1 medium english cucumber, optionally peeled and sliced into half circles
• 1/2 small red onion, thinly sliced or diced, rinsed and drained
• 1 small green or yellow bell pepper, seeds and core removed, chopped
• 3/4 cup drained and sliced black or kalamata olives
• 4 ounces crumbled feta cheese (about 1 cup)
• 1 medium avocado (firm, diced)

Step 1: Prepare the Dressing

Add all of the dressing ingredients to a small mixing bowl.

Whisk the ingredients well to ensure they blend smoothly into a cohesive mixture.

Taste and season with salt as needed.

Once prepared, store the dressing in the refrigerator until you’re ready to use it.

Step 2: Assemble the Salad Ingredients

In a large salad bowl, add the chopped tomatoes, cucumber, onion, bell pepper, olives, avocado, and crumbled feta cheese.

Ensure all ingredients are evenly distributed throughout the bowl to guarantee every serving has a bit of each component.

Step 3: Dress the Salad

Just a few minutes before you plan to serve the salad, drizzle the prepared dressing over the top of the salad ingredients.

Gently toss the salad to ensure that all ingredients are evenly coated with the dressing, which will enhance their flavors and provide a cohesive taste experience.

Enjoy this vibrant and flavorful salad, perfect for any occasion, with a nod to its inspiration from Simply Recipes.