Greek Salad with Avocado
User Reviews
4.5
Greek Salad with Avocado
Description
This salad starts by assembling the cucumber slices, quartered tomatoes, thinly sliced red onion, halved kalamata olives, and chopped parsley in a large bowl. The avocado is kept separate initially to avoid browning. The dressing is prepared by shaking together olive oil, red wine vinegar, minced garlic, oregano, sugar, salt, and freshly ground pepper until emulsified. A small portion of this dressing is gently mixed with the avocado to soften its texture and coat it evenly.
After dressing the main vegetables, the avocado is added, and the salad is topped with large chunks of feta cheese. The salad balances bright acidity from the vinegar with the rich creaminess of avocado and salty feta, accented by the savory olives and crisp vegetables.
This salad is suitable as a side dish or light meal and stores well in the refrigerator for several days. Juices from the vegetables add to the salad's moisture over time, so extra dressing can be held back and added just before serving to maintain preferred texture and flavor balance.
Ingredients
- 2 cucumber peeled in stripes and cut into ½ inch slices, English
- 1 ½ pounds tomato I use cocktail tomatoes), stemmed and quartered, medium
- ¼ red onion thinly sliced, small
- 1 ½ cups kalamata olives , pitted and halved
- ¼ cup flat-leaf parsley chopped, Italian
- 2 avocado pitted and cut into chunks
- 1 cup feta cheese , broken into large chunks
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic , peeled and minced
- 1 tablespoon oregano
- 2 teaspoons sugar
- 1 teaspoon salt kosher salt and freshly ground black pepper
- 1 teaspoon black pepper kosher salt and freshly ground black pepper
Instructions
- 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.
Notes
- Reserve some dressing to add later if the salad seems dry after sitting, as the vegetables release juice over time.
- Keep avocado separate until ready to serve to minimize browning, mixing it gently with some dressing beforehand.
- This Greek salad keeps well in the refrigerator for 4 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 17mg | 6% |
| Sodium | 614mg | 26% |
| Potassium | 597mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 19.3mg | 21% |
| Calcium | 143mg | 14% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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