Vibrant, refreshing and bursting with summer flavor, this Greek avocado salad ditches the lettuce and doubles down on creamy feta, juicy cherry tomatoes, and crisp cucumbers and peppers. With a simple pantry vinaigrette and no cooking required, this is about to be your new favorite summer side. Best of all, it’s packed with fiber-rich veggies, and loaded with heart-healthy fats so you can eat the rainbow and stay cool all summer long! {Gluten-free & Vegetarian}
Elysia’s Recipe Recap
Texture: A satisfying contrast of textures from the crisp veggies and the creaminess of the avocado and feta
Taste: Perfect balance of fresh, salty, and creamy flavors plus a tangy vinaigrette
Ease: About as easy as it gets. Just whisk together the dressing and chop up the rest!
Recommended: I originally had a salad like this at a restaurant and had to remake it at home! Perfect for those sweltering nights when you can’t bring yourself to turn on the stove.
Would I make it again? This is one of those recipes that makes eating enough veggies easier than ever. Avocado adds some healthy fats and creaminess, plus it’s loaded with all those fiber-rich fresh veggies. One of my meal prep faves!
Looking for more Mediterranean-inspired sides? You might also enjoy my Mediterranean Bruschetta or Asparagus Couscous Salad!
Why We Love This Avocado Greek Salad Recipe
- Ready in almost no time at all
- Loaded with fresh vegetables
- Fun alternative to traditional Greek salad
- Can be served as a side dish or with protein for a main meal
- Instantly refreshing, especially during the warm summer months
Ingredient Notes
For the salad
- Veggies: This is the perfect marinated salad. Since there are no leafy greens to wilt, it’s a great option to prep before you need it. I like to load up on cherry tomatoes, English cucumbers, yellow bell peppers, red onion, and ripe avocado.
- Crumbled feta cheese: For a creamy, slightly salty note.
- Kalamata olives: These are saltier than black olives, but you can use whichever type you prefer.
For the homemade Greek salad dressing
- Extra virgin olive oil: Adds heart-healthy fats to make the dressing satisfying.
- Red wine vinegar: For just enough tanginess.
- Fresh garlic: Adds a bright heat. You can use dried garlic, but it won’t be nearly as bold.
- Dijon mustard: For extra sharpness and to make the dressing naturally creamy.
- Honey: For a little sweetness.
- Dried oregano: Adds an aromatic note.
How to Make Greek Salad with Avocado and Feta (Step-by-Step)
- Add all of the salad ingredients to a large bowl. Carefully toss to combine, being careful not to break up the feta too much.
- In a small bowl or mason jar, combine the ingredients for the dressing. Pour desired amount over the salad. Serve immediately or store in the fridge until ready to serve.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- If you don’t serve the salad right away, add the avocado right before serving to keep it nice and fresh.
- Use a ripe, but still slightly firm avocado so that it holds its shape and is not overly mushy.
- Soak the sliced red onions in cold water or vinegar to mellow their bite.
Storage Guidelines
The avocado will start to brown as it sits. To keep it fresh, feel free to coat it in lemon juice or add the avocado right before serving.
To meal prep, store the salad (minus the avocado) in an airtight container in the fridge for 3-4 days.
How to Serve Greek Avocado Feta Salad
Like any Greek salad, you can either serve it as a side for a protein-rich entree or add some protein to make it a main meal. I love it with grilled chicken breast (try it with the Greek marinade from these Healthy Chicken Marinade recipes) or Pesto Salmon. So good!
It’s also great with Chicken Feta Burgers or Pesto Chicken Burgers, both of which pair nicely with the bold, briny flavors of the salad.
For a vegetarian-friendly main, try serving it with cannellini or garbanzo beans.
Note: Although this salad isn’t made with lettuce, you can definitely serve it over a bed of romaine lettuce or salad greens. The greens tend to wilt quickly, so add them just before serving.
Recipe Variations
- Add protein: Add grilled chicken, shrimp, salmon, or even white beans for extra protein.
- Add herbs: Mediterranean recipes often contain lots of fresh herbs, which can make the salad even more refreshing. Try adding fresh oregano, sliced spring onions, fresh dill, parsley, or even a little mint.
- Add grains: Cooked farro, brown rice, or quinoa would offer extra fiber to make this salad even more filling.
More Mediterranean-Inspired Recipes
- Greek Quinoa Salad
- Cucumber Noodle Salad
- Greek Lentil Salad
- Mediterranean Chickpea Salad with Feta
- Pesto Protein Pasta Salad
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Healthy Greek Avocado Salad with Feta
Ingredients
- 3 cups halved cherry tomatoes (or sub in preferred tomatoes)
- 2 heaping cups diced English cucumbers
- 1 large yellow pepper, diced
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese, crumbled into large chunks
- 1/2 cup quartered and thinly sliced red onion
- 1/2 cup pitted kalamata olives
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove minced (about 1 teaspoon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add all of the salad ingredients to a large bowl. Carefully toss to combine, being careful not to break up the feta too much.
- In a small bowl or jar, combine the ingredients for the dressing.
- Pour desired amount over the salad. Serve immediately or store in the fridge until ready to serve.
Notes
- If you don’t serve the salad right away, add the avocado right before serving to keep it nice and fresh.
- Use a ripe, but still slightly firm avocado so that it holds its shape and is not overly mushy.
- Soak the sliced red onions in cold water or vinegar to mellow their bite.
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