Ingredients:
- 2 ripe avocados, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Optional: 1 teaspoon dried oregano
Instructions:
- Prepare the Vegetables:
- Dice the avocados and cucumber.
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- Pit and slice the Kalamata olives.
- Assemble the Salad:
- In a large salad bowl, combine the diced avocados, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. If desired, add dried oregano for extra flavor.
- Dress the Salad:
- Drizzle the dressing over the salad ingredients.
- Toss Gently:
- Using salad tongs or two large spoons, gently toss the salad to evenly coat the ingredients with the dressing. Be careful not to mash the avocados.
- Garnish:
- Sprinkle fresh parsley over the top for added freshness and color.
- Adjust Seasoning:
- Taste the salad and adjust the seasoning if needed. You can add more salt, pepper, or a splash of extra olive oil if desired.
- Serve:
- Serve the Greek Avocado Salad immediately as a side dish or a light meal.
Greek Avocado Salad
Servings
4
servingsPrep time
15
minutesCooking timeminutes
Ingredients
2 ripe avocados, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
Optional: 1 teaspoon dried oregano
Directions
- Dice avocados, cucumber, cherry tomatoes, and thinly slice red onion. Pit and slice Kalamata olives.
- In a large salad bowl, combine avocados, cucumber, tomatoes, red onion, olives, and feta cheese.
- Whisk together olive oil, red wine vinegar, salt, pepper, and optional oregano in a small bowl.
- Drizzle the dressing over the salad.
- Gently toss the salad to coat evenly, avoiding mashing the avocados.
- Sprinkle fresh parsley on top for garnish.
- Taste and adjust seasoning if needed.
- Serve immediately as a side dish or a light meal.
Notes
- Feel free to customize the salad by adding or omitting ingredients based on your preferences. This salad pairs well with grilled meats or fish and can be served on its own for a refreshing meal
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