Can I make this Greek salad without avocado?

Absolutely! Avocado is a modern addition to Greek salad and not traditional. The salad will still be delicious and authentic without it, focusing on the classic combination of tomatoes, cucumber, onion, pepper, olives, and feta.

Can I make this Greek salad without avocado?

Absolutely! Avocado is a modern addition to Greek salad and not traditional. The salad will still be delicious and authentic without it, focusing on the classic combination of tomatoes, cucumber, onion, pepper, olives, and feta.

How can I prevent my Greek salad from getting soggy?

The key is timing. Add the dressing just before serving, and if preparing components in advance, keep the tomatoes separate (as they release the most moisture). Pat all vegetables dry after washing, and consider salting and draining the cucumber for 20 minutes if you'll be storing the salad for any length of time.

What's the best feta cheese to use for authentic flavor?

For the most authentic experience, look for Greek feta made from sheep's milk or a mixture of sheep and goat milk. It should be packed in brine rather than pre-crumbled in a container. This type of feta has a creamier texture and tangier flavor that really makes the salad shine.

Can I turn this Greek salad into a meal prep option?

Yes! Prepare all components separately and store in different compartments of a meal prep container. Include the dressing in a small separate container. When ready to eat, combine everything and enjoy. This works best for 2-3 days of meal prep, as the vegetables will remain crisp when kept separate.

Best Greek Salad Recipe - LazyDayRecipes

Name: Best Greek Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Greek
Ingredients: 6 Tbsp olive oil; 1 1/2 Tbsp fresh lemon juice; 1 Tbsp red wine vinegar; 1 1/2 tsp minced garlic (1 large clove); 1 1/2 Tbsp finely minced fresh parsley; 1 tsp dried oregano; 3/4 tsp honey; Salt, to taste; 4 medium Roma tomatoes, diced (10 oz); 1 medium English cucumber, optionally peeled and sliced into half moons; 1/2 small red onion, thinly sliced or diced, rinsed and drained; 1 small green or yellow bell pepper, seeds and ribs removed, chopped; 3/4 cup kalamata or black olives, drained and sliced; 4 oz crumbled feta cheese (about 1 cup); 1 medium avocado (not too soft), diced

Description

A refreshing and vibrant Greek salad loaded with fresh vegetables like tomatoes, cucumber, onions, and bell peppers, paired with creamy feta cheese, olives, and an avocado twist. Tossed with a flavorful homemade Greek dressing, this classic dish is perfect as a side or light main course.

Ingredients

Units Scale

Greek Salad Dressing

6 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 1/2 tsp minced garlic (1 large clove)
1 1/2 Tbsp finely minced fresh parsley
1 tsp dried oregano
3/4 tsp honey
Salt, to taste

Salad

4 medium Roma tomatoes, diced (10 oz)
1 medium English cucumber, optionally peeled and sliced into half moons
1/2 small red onion, thinly sliced or diced, rinsed and drained
1 small green or yellow bell pepper, seeds and ribs removed, chopped
3/4 cup kalamata or black olives, drained and sliced
4 oz crumbled feta cheese (about 1 cup)
1 medium avocado (not too soft), diced

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Instructions

Prepare the dressing:
In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, fresh parsley, dried oregano, honey, and salt to taste. Continue whisking until well blended. Set aside in the refrigerator until ready to use.
Assemble the salad:
In a large salad bowl, combine diced tomatoes, cucumber slices, onion, chopped bell pepper, olives, and avocado pieces.
Add the cheese and dressing:
Sprinkle the crumbled feta cheese over the assembled vegetables. Drizzle the prepared Greek dressing over the salad.
Toss the salad gently:
Using tongs or a salad spoon, gently toss the salad to evenly coat the ingredients with the dressing. Serve immediately for the best texture and flavor.

Notes

For a more authentic flavor, use Kalamata olives instead of black olives.
If you prefer a milder onion flavor, soak the sliced red onion in cold water for about 10 minutes before adding it to the salad.
Store leftover salad dressing in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 500mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg