Ingredients
- 1-pint Cherry tomatoes cut in half
- 1 cucumber - halved and sliced
- 1/4 red onion, cut in half then sliced thin
- 1/2 cup olive oil (Affiliate Link)
- 1/4 cup red wine vinegar
- 1 Tbsp 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
- Remove oregano from the stem, then chop it into small pieces. Set aside.
- Thinly slice the red onion, then cut in quarter slices. Set aside.
- Cut the cherry tomatoes in half and set them aside. If you have larger cherry tomatoes, you can quarter them.
- Cut the ends of the cucumbers, cut long ways, and then slice the cucumbers. Set aside.
- Add the red wine vinegar, olive oil (Affiliate Link), salt and pepper, and chopped oregano and whisk (Affiliate Link) together. Set aside.
- Cut the avocado. Set aside.
- In a bowl, add tomatoes, onions, cucumbers and toss with the dressing.
- Slice the kalamata olives or buy sliced kalamata olives. Add to the bowl and toast.
- Add the herbed feta, and toss again.
- Now, cube the avocado and peel off the skin and gently toss the avocado in the salad.
- Refrigerator for 2 hours or so. Or you can eat it right away.
- Then enjoy with your favorite entree.
Notes
A just ripe avocado will toss better than an overripe avocado. An overripe avocado will break down when it is tossed.
Nutrition
- Serving Size: 1 cup
- Calories: 290.05 kcal
- Sugar: 3.5 g
- Sodium: 455.21 mg
- Fat: 27.49 g
- Saturated Fat: 6.12 g
- Trans Fat: 0.0 g
- Carbohydrates: 8.91 g
- Fiber: 3.7 g
- Protein: 4.36 g
- Cholesterol: 16.82 mg