Fresh, colorful, and bursting with vibrant flavors, this Greek salad with avocado is a summer staple for us! It’s made with simple ingredients and fresh homemade Greek salad dressing, and each forkful is bursting with salty, juicy, crunchy, and refreshing goodness!
This avocado Greek salad comes together in minutes, with crisp cucumbers, juicy tomatoes, briny olives, marinated onions, and creamy avocado—all tossed in a zesty homemade dressing.
Greek salad (Horiatiki) has a lot of guises based on the ingredients you use in the recipe. So, no, my recipe is not one of the authentic Greek salads, but it is so addictively delicious. And is the perfect quick salad for busy weekdays, easy lunches, or effortless entertaining!
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Why You'll Love This Recipe
This Greek salad with avocado comes together in minutes. Just a little chopping and a quick toss in the dressing, and you're set!
Fresh, uncomplicated, colorful, and bursting with textures and flavors—exactly what you want in a salad!
Wholesome and satisfying, it's absolutely great as a light meal!
Perfect summer salad for a quiet dinner, barbecue, or potluck (it’s delicious and inviting even at room temp).
Recipe Ingredients
| Tomatoes(cut into chunks) | Cucumbers(slice thickly) | Onion(slice thinly) |
| Olives(add as many as you like) | Feta Cheese(cubed) | Avocado(cubed) |
Salad dressing
| Lemon Juice | Red Wine Vinegar | Extra Virgin Olive Oil |
| Dried Oregano | Honey | Salt & Pepper |
Garnish
| Fresh Mint | Dried Oregano |
How To Make Greek Salad With Avocado
Step 1: Soak the onion in vinegar.
Step 2: Chop all the veggies in your cucumber and tomato Greek salad.
Step 3: In a large but shallow bowl, place the tomatoes, onions (without the vinegar in which they were soaked), and cucumbers.
Step 4: Save 1-2 tablespoons of the dressing and pour the rest on top of the salad. Toss well.
Step 5: Coat the chopped avocado with the saved dressing.
Step 6: Top with avocado, feta cheese, and olives.
Step 7: Garnish with fresh mint leaves and dried oregano.
Final step: Serve and savor!
How To Make Greek Salad Dressing
I use a very basic dressing and make it at home because it lets me control the amount of salt, oil, and sugar that goes in (so much better than the bottled, sodium- and preservative-laden vinaigrette that have been sitting on the shelf for God knows how long)!
- In a small bowl, mix a splash of lemon juice, vinegar, good-quality oil, a pinch of dried oregano, and a bit of honey.
- Whisk in a little bit of honey to balance out the flavors.
- Season with salt and pepper.
- Taste and adjust.
Pro Tips
- Traditional Greek salad uses raw onions, but marinating them in red wine vinegar for an hour or more adds so much drama to the salad. Plus, it gets rid of the raw pungency onions have.
I like to keep a small bowl of these mildly pickled, pink-hued onions in my fridge, and whenever the mood strikes, I add them to a recipe. Don’t have the time to soak? Use the onion as-is.
- For the Greek salad dressing, honey is optional. I prefer a touch of sweetness to balance out the flavors.
- You can serve the salad chilled or at room temperature.
- Add the avocado to the other ingredients right at the end so it doesn't get mushy.
- I like to toss the avocado with a little bit of the dressing before adding it to the salad bowl.
- This salad will stay well in the refrigerator for up to 2 days.
- Double the quantity of the salad dressing and store it in the refrigerator for up to 2 weeks.
How To Serve Avocado Greek Salad
This vibrant Greek salad is a total crowd-pleaser and a must for effortless entertaining.
It shines beautifully on a mezze-style table with dishes like homemade pita bread, easy air-fryer falafels, and a generous bowl of classic hummus. Add a side of roasted carrots, marinated tomatoes, or Korean pickled radish for extra color and texture.
This easy avocado Greek salad is fresh, flavorful, and comes together so easily—perfect for a relaxed lunch with friends or a sunny garden get-together.
📖 Recipe
Greek Salad With Avocado
Ingredients
- 3 Tomatoes, cut into chunks
- 3 medium Cucumbers, sliced thickly
- 1 small Red onion, thinly sliced Marinate this in 1 tbsp red wine vinegar for at least an hour, if possible
- 12-15 Olives Add more if you like.
- 1/3 cup Feta Cheese, cut into cubes Add more if you like.
- 1 Avocado, cut into cubes
Salad dressing
- 1 Tbsp Lemon juice
- 1 Tbsp Red wine vinegar
- 2 Tbsp Extra virgin Olive oil
- 1 tsp Dried oregano
- 1/2 tsp Honey
- Salt & Pepper to taste
Garnish
- Fresh mint leaves
- Dried oregano
Instructions
- Place the tomatoes, onions (without the vinegar in which they were soaked), and cucumbers in a large shallow bowl.
- Save 1-2 tablespoons of the dressing and pour the rest over the vegetables. Toss well.
- Gently toss the chopped avocado with the reserved dressing.
- Add it to the salad, top with olives and feta cheese.Garnish with fresh mint leaves and dried oregano. Serve chilled or at room temperature. Enjoy!
Salad dressing
- Whisk all the dressing ingredients in a small bowl. Taste and adjust for seasoning.
Notes
-
- Traditional Greek salad uses raw onions, but marinating them in red wine vinegar for an hour or more adds so much drama to the salad. Plus, it gets rid of the raw pungency onions have.
- For the Greek salad dressing, honey is optional. I prefer a touch of sweetness to balance out the flavors.
- You can serve the salad chilled or at room temperature.
- Add the avocado to the other ingredients right at the end so it doesn't get mushy.
- I like to toss the avocado with a little bit of the dressing before adding it to the salad bowl.
- This salad will stay well in the refrigerator for up to 2 days.
- Double the quantity of the salad dressing and store it in the refrigerator for up to 2 weeks.
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