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Greek Salad with Avocado

A delightful blend of crunchy romaine, creamy avocado, tangy feta, and briny kalamata olives, this Greek salad is a refreshing and nutritious dish perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Fresh Produce
  • 2 cups chopped romaine lettuce
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 red onion, thinly sliced
Creamy Additions
  • 1/2 cup feta cheese, crumbled Can substitute with reduced-fat feta for a lighter option.
  • 1/4 cup kalamata olives, pitted and sliced Any briny olives can substitute if unavailable.
Dressing Basics
  • 3 tablespoons olive oil Use high-quality extra virgin olive oil.
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste Adjust seasoning as preferred.

Method
 

Preparation
  1. In a large bowl, combine the chopped romaine lettuce, cucumber, cherry tomatoes, diced avocado, sliced red onion, crumbled feta cheese, and sliced kalamata olives.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
  3. Drizzle the dressing over the salad and toss gently to enhance the flavor of each ingredient.
  4. Serve immediately for the freshest taste, or refrigerate for a slightly chilled delight later on.

Notes

For a crisper texture, add the avocado just before serving and coat it in some lemon juice to prevent browning. This salad can be made vegan by substituting the feta cheese with crumbled tofu or a nut-based version. It is naturally gluten-free.