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This simple avocado Greek salad recipe is healthy, fast, and bursting with fresh Mediterranean flavors. The addition of avocado makes it creamy and extra hearty!
You may also like my Mediterranean Orzo Salad or Greek Quinoa Salad next.
Why you’ll love it
This is basically a classic Greek salad (horiatiki) but with one special addition: avocado. Since they’re not native to Greece, avocado is not typically seen in traditional Greek cuisine, but the creaminess and texture it adds is fantastic. They’re also filling and good for you!
This avocado Greek salad is the perfect make-ahead salad for potlucks, picnics, and BBQs or when you’re craving Mediterranean flavors (which is often, in my case). The bright salad dressing is really simple to throw together with pantry staples like red wine vinegar.
What you’ll need
- Tomatoes – use large, meaty tomatoes cut into chunks. Beefsteak, on the vine — whatever looks plump and juicy!
- Cucumber – my favorite are mini (Persian) cucumbers, but English works too
- Onions – raw red onions are the go-to variety for salads since they’re not as sharp
- Avocado – it’s my not-so-classic creamy and tasty addition
- Bell pepper – for this one I chose green, but red is another commonly used color
- Feta – this classic Greek cheese gives this salad an irresistibly salty quality. Use cubed or crumbled.
- Olives – delicious, briny Kalamata olives are the standard
- Dressing – my Greek vinaigrette has a simple combo of olive oil, red wine vinegar, lemon juice, and dried oregano
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I make most of my salads in one of these sturdy glass prep bowls.
- Chop your veggies with a quality knife on my fave cutting board.
- If you’ve got any leftover tomato, store it in this cute tomato saver.
How to make Greek salad with avocado
This is an overview, and full ingredients & instructions are in the recipe card below.
- Prep and chop your veggies, and add to a large bowl along with the feta and olives.
- In a small bowl, whisk together the dressing ingredients. Give it a taste, and adjust as needed.
- Pour the dressing over the salad, and toss. Season with salt & pepper to bring out the flavors.
Substitutions and variations
- As with most salads, I recommend adjust the dressing quantities/proportions to your particular tastes, e.g. adding more vinegar.
- I stayed pretty traditional apart from the avo, but feel free to change up the salad ingredients! Some capers would be amazing for another briny note, you could add sun-dried tomatoes or fresh herbs, etc.
What to serve with avocado Greek salad
- Serve it with other Mediterranean favorites like my Creamy Tzatziki, hummus, Melitzanosalata, and piping hot pita bread alongside Saganaki. I love a good mezze platter.
- It’s great with fresh crusty bread and grilled meats like my Rosemary Chicken Skewers or Easy Grilled Pork Chops or Best Ground Chicken Burgers.
Leftovers and storage
- This salad will keep for 3-4 days in the fridge and is great as meal prep, but I would wait to add in the avocado until serving if you’re planning on having lots of leftovers or eating it well into the future.
- You can add a drizzle more oil, vinegar, or lemon juice to perk up leftovers if needed.
If you made this tasty twist on Greek salad, please leave a star rating and review below! I’d also love if you tagged me on Instagram with any of your S&L creations.
Avocado Greek Salad
Ingredients
- 4 large tomatoes cut into smaller pieces
- 4 Persian (mini) cucumbers (or one whole English cucumber) sliced
- 1/4 medium red onion sliced or chopped
- 2 avocados chopped
- 1 green bell pepper chopped
- 7 ounces feta cubed
- Kalamata olives to taste
- Salt & pepper to taste
Dressing:
- 3 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon dried oregano
Instructions
- Prep the tomatoes, cucumbers, red onion, avocados, green pepper, feta, and olives and add them to a large salad bowl.
- In a small bowl, whisk together the dressing ingredients.
- Toss the salad. You may need to adjust the oil/vinegar quantities to suit your personal taste. I like to add some salt & pepper even though the feta and olives are fairly salty. Sprinkle some additional dried oregano over top prior to serving if desired.
Notes
- Salad can be made a few hours ahead, but I do suggest waiting to add the avocado until as late as possible because it does brown quite fast.
- Serves 4-6 depending on how much people eat.
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I do love my salads
Thank you!