Summer is a wonderful time for salads. This Greek salad recipe is the best to accompany any burger or bring to a barbecue this summer. The cucumbers and cherry tomatoes 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!
After 10 years of making this recipe, it has become my go-to summer salad. We get to enjoy the fresh vegetables and authentic feta cheese all in one spoonful. And you can make it the day before and enjoy it the next day. Perfect for any party or gathering.
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Key Takeaways
- This Greek salad recipe is perfect for summer barbecues and pairs well with burgers.
- Key (affiliate) ingredients include cherry tomatoes, cucumber, red onion, olive oil (affiliate), vinegar, oregano (affiliate), avocado, feta cheese, and Kalamata olives.
- Prepare the salad by chopping vegetables, mixing the dressing, and combining everything in a bowl.
- Refrigerate the salad for 2 hours for the best flavor and serve as is or with grilled chicken.
- Explore more refreshing salad recipes to complement your meals.
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 (affiliate)
¼ cup red wine vinegar
1 tablespoon fresh oregano (affiliate); remove leaves from spring and chop
1 ripe avocado, cut into cubes.
Salt (affiliate) and pepper (affiliate) to taste
4 oz crumbled herb feta
6 Kalamata olives, cut in half
How to make a Greek salad recipe?
Remove oregano (affiliate) from the stem, then chop it into small pieces. Set aside.
Thinly slice the red onion, then cut into quarter-inch slices to make small strips. This makes the slices more edible in size. Set aside.
Cut the cherry tomatoes in half and set them aside. If they are large (affiliate), 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 red wine vinegar, olive oil (affiliate), salt (affiliate), pepper (affiliate), and chopped oregano (affiliate) and whisk (affiliate) together in a larger bowl. Set aside.
In a large (affiliate) bowl, add tomatoes, onions, and cucumber, and toss with the dressing.
Add the kalamata olives to the bowl. Toss.
Then, add the herbed feta, and toss lightly.
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 will make it someday. Visit our other refreshing salad recipes to accompany your next meal.
Updated 2026
I made this recipe again for my daughter's 25th birthday BBQ. Here is what it looked like. It goes well with beef and turkey burgers, roasted vegetables, and a side of pasta salad.
If you like to print out recipes, here's the printable version of this blog post.
Janet Barclay says
I love avocado but would never have thought of adding it to a Greek salad. Thanks for the recipe!
Susan Cooper says
A good Greek salad is one my favorites. Your recipe looks fabulous - it's also is a bit of a variation of my own.