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Home » Recipe » Salad Recipes » The Best Greek Salad Recipe

The Best Greek Salad Recipe

Last Modified: January 24, 2022 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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Summer is a wonderful time for salads.  This Greek salad recipe is the best salad recipe to accompany any burger dish or to bring to a barbecue this summer.  The cucumbers and cherry tomato make this dish a delight. And, with the added avocado, it tastes smooth and creamy. The kids and my hubby just loved it. Make it tonight and taste for yourself!

Easy Greek Salad Recipe

What ingredients are in a Greek salad?

1-pint cherry tomatoes cut in half
1 cucumber sliced longways then sliced into ¼ inch wide pieces
¼ red onion, cut in half then sliced thin
½ cup olive oil
¼ cup red wine vinegar
1 tablespoon oregano fresh remove leaves from spring and chopped
1 ripe avocado, cut into cubes.

Salt and pepper to taste
4 oz crumbled herb feta
6 Kalamata olives cut in half

Ingredients for the greek salad recipe

How to make a Greek salad recipe?

Remove oregano from the stem then chop it into small pieces. Set aside.

Thinly slice the red onion and cut in quarter slices to make small strips. This makes the slices more edible in size. Set aside.

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Cut the cherry tomatoes in half and set them aside. If they are large, cut the cherry tomatoes into quarters. 

Cut the ends of the cucumbers. First, cut it longways, then slice the cucumbers in about ¼ to ½ inch pieces. Set aside.

Add the tomatoes, cucumbers, and onions to a bowl

Add the red wine vinegar, olive oil, salt and pepper, and chopped oregano and whisk together in a larger bowl. Set aside.

Mix the ingredients to make the salad dress for the greek salad

In a large bowl, add tomatoes, onions, cucumber, and toss with the dressing.

Mix the ingredients with the salad dressing

Add the kalamata olives to the bowl. Toss.

Then, add the herbed feta, and toss lightly.

Add the feta and the olive and then the avocado

Cut the avocado into cubes. Add the cubed avocado and toss lightly. Note: a just-ripe avocado will stay together more than an avocado that has been ripened for a while. 

Refrigerate for 2 hours or so. 

That's it! And, here's the single-serving size. Doesn't it look delicious? Feel free to add a protein like a grilled chicken dish. Below are some grilled chicken recipes from our blog.

GRILLED DIJON CHICKEN BREAST FREEZER MEAL RECIPE

GRILLED ROSEMARY GARLIC AND LEMON CHICKEN RECIPE

I hope you enjoyed this easy recipe and make it someday in the future. Visit our other refreshing salad recipes to accompany your next meal. 

The Best Greek Salad Recipe - square image

If you like to print out recipes, here's the printable version of this blog post. 

The Best Greek Salad Recipe

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Sabrina Quairoli
August 17, 2021
by Sabrina Quairoli
Cuisine Greek
Category Gluten Free Recipes Keto Diet Recipes Quick Weeknight Recipes Recipe Salad Recipes Side Dishes Vegetarian Recipes
Persons
6
Serving Size
1 cup
Prep Time
15 minutes
Wait Time
2 minutes
Total Time
15 minutes

Ingredients

  • 1-pint Cherry tomatoes cut in half
  • 1 cucumber - halved and sliced
  • ¼ red onion, cut in half then sliced thin
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon oregano fresh remove leaves from spring and chopped
  • 1 ripe avocado, cut into cubes.
  • Salt and pepper to taste
  • 4 oz crumbled herb feta
  • 6 Kalamata olives cut in half

Instructions

  1. Remove oregano from the stem, then chop it into small pieces. Set aside.
  2. Thinly slice the red onion, then cut in quarter slices. Set aside.
  3. Cut the cherry tomatoes in half and set them aside. If you have larger cherry tomatoes, you can quarter them.
  4. Cut the ends of the cucumbers, cut long ways, and then slice the cucumbers. Set aside.
  5. Add the red wine vinegar, olive oil, salt and pepper, and chopped oregano and whisk together. Set aside.
  6. Cut the avocado. Set aside.
  7. In a bowl, add tomatoes, onions, cucumbers and toss with the dressing.
  8. Slice the kalamata olives or buy sliced kalamata olives. Add to the bowl and toast.
  9. Add the herbed feta, and toss again.
  10. Now, cube the avocado and peel off the skin and gently toss the avocado in the salad.
  11. Refrigerator for 2 hours or so. Or you can eat it right away.
  12. Then enjoy with your favorite entree.
Calories
290
12%
Fat
27 g
42%
Saturated
6.1 g
30%
Carbs
8.9 g
3%
Protein
4.3 g
Fiber
3.7 g
14%
Sugar
3.5 g
Sodium
455 mg
19%
Trans fat
0.0 g
Cholesterol
16 mg
5.6%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes

A just ripe avocado will toss better than an overripe avocado. An overripe avocado will break down when it is tossed.

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20 Minute Recipes,
30 minute meals,
easy recipe,
greek recipes,
greek salad recipe,
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© 2022 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli
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Reader Interactions

Comments

  1. Janet Barclay

    June 21, 2017 at 1:12 pm

    I love avocado but would never have thought of adding it to a Greek salad. Thanks for the recipe!

  2. Susan Cooper

    June 20, 2017 at 11:07 am

    A good Greek salad is one my favorites. Your recipe looks fabulous - it's also is a bit of a variation of my own.

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