Greek Salad

This 15-minute Greek salad features traditional ingredients: tomatoes, cucumber, red onions, and feta cheese. I also added creamy avocado and briny capers. The dressing is made with lemon juice, olive oil, and fresh herbs. This vibrant Summer salad pairs well with anything, especially grilled meats, chicken, seafood, and pasta.

Course Salad

Cuisine Greek

Keyword Greek salad, Greek salad with avocado

Prep Time 15

Total Time 15

Servings people

Calories 206kcal

Author Julia

Ingredients

Salad dressing

¼ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh basil chopped
1 tablespoon fresh thyme snipped
salt and freshly ground black pepper

Greek salad

6 oz yellow cherry tomatoes sliced in half
6 oz red cherry tomatoes sliced in half
1 large cucumber quartered
⅓ cup red onion sliced
1 avocado peeled, cored, and diced into small pieces
3 tablespoons capers
4 oz Feta cheese

US Customary - Metric

Instructions

Make dressing

Combine the olive oil, freshly squeezed lemon juice, chopped fresh basil, and fresh thyme (snipped) in a small mason jar. Close with the lid. Shake vigorously. Season with salt and freshly ground black pepper.

Assemble the salad

In a large bowl, combine sliced cherry tomatoes, quartered cucumber slices, sliced red onion, diced avocado, and capers. Add feta cheese - some of it cubed, some of it crumbled. Toss with dressing, until well-combined.

Nutrition