Avocado Greek Salad Recipe

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

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.