Best Greek Salad

Ingredients

• 6 Tbspolive oil
• 1 1/2 Tbspfresh lemon juice
• 1 Tbspred wine vinegar
• 1 1/2 tspminced garlic (1 large clove)
• 1 1/2 Tbspfinely minced fresh parsley
• 1 tspdried oregano
• 3/4 tsphoney
• to tastesalt
• 4 mediumRoma tomatoes, diced (about 285 g)
• 1 mediumEnglish cucumber, optionally peeled and sliced into half-moons
• 1/2 smallred onion, thinly sliced or diced, rinsed and drained
• 1 smallgreen or yellow bell pepper, seeds and ribs removed, chopped
• 180 ml (3/4 cup)Kalamata or black olives, drained and sliced
• 115 g (4 oz; about 1 cup)crumbled feta cheese
• 1 mediumavocado, not too soft, diced

Instructions

1. 1

   Mix the dressing

   Put the olive oil, lemon juice, red wine vinegar, garlic, parsley, oregano and honey in a small bowl. Whisk to combine, season with salt to taste and refrigerate until needed.

2. 2

   Combine the salad

   Place the tomatoes, cucumber, onion, bell pepper, olives, avocado and feta in a salad bowl.

3. 3

   Toss before serving

   Drizzle the dressing over the salad and toss gently to coat everything evenly. For the best results, add the dressing within a few minutes of serving.

What is Greek salad?

Greek salad, often known as horiatiki, is associated with Greek home cooking and typically brings together fresh vegetables, olives and feta. This version keeps that bright, savoury combination and adds avocado.

A lemon, vinegar and herb dressing ties the ingredients together. The vegetables stay uncooked, so freshness and cutting them into easy-to-eat pieces are central to the result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 248 calories, 3g protein, 4g carbs, 24g fat.

Most of the energy and fat in a serving come from the olive oil, avocado and feta; the vegetables contribute much of the carbohydrate, while the feta provides some protein. Pair the salad with a protein-rich food such as beans, fish or chicken to make a more filling plate.

The lemon-herb dressing

Balance: Olive oil gives the dressing body, while lemon juice and red wine vinegar provide its tang. Honey rounds off the sharpness without making the dressing taste sweet.

Garlic and herbs: Minced garlic, parsley and dried oregano add savoury, aromatic notes. Whisk until the ingredients are blended, then season with salt to taste.

Choosing and preparing the vegetables

Tomatoes and cucumber: Use ripe tomatoes that still hold their shape, and slice the cucumber into half-moons for an even mix of crisp and juicy pieces. Peeling the cucumber is optional.

Onion and pepper: Thinly sliced or diced onion distributes more evenly through the salad; rinsing and draining it helps soften its bite. Remove the pepper's seeds and ribs before chopping.

Add the avocado and feta

Avocado: Choose one that is ripe but not too soft, so it can be diced and tossed without turning to mush. Add it gently along with the other salad ingredients.

Feta and olives: Their salty, savoury flavour contrasts with the fresh vegetables. The olives can be Kalamata or black; drain them before slicing.

Dress it at the last minute

Timing: The vegetables release moisture once dressed, and avocado can lose its fresh appearance if left sitting. Keep the dressing chilled and separate until just before serving.

Texture: Toss gently rather than stirring vigorously, which can break up the feta and avocado. Stop once the ingredients are lightly coated.

How to serve it

Serve this salad as a fresh side with grilled fish, chicken or warm bread. It also works as part of a spread of Mediterranean-style dishes.

For a more substantial plate, pair it with a source of protein such as beans or grilled meat. Keep any extra dressing on the side so each person can add it to taste.

Recipe notes & tips

• Chill the dressing while you prepare the vegetables.
• Drain the olives well so their brine does not thin the dressing.
• Cut the vegetables into similar-sized pieces for easier serving.
• Choose an avocado that yields slightly to gentle pressure but is not very soft.
• Add the dressing shortly before serving to keep the vegetables fresh and crisp.

Variations

• Use Kalamata olives: Their briny flavour makes a bold match for the feta.
• Try black olives: Use them in place of Kalamata olives for a milder olive flavour.
• Add fresh mint: Chop a little into the salad for an extra fresh herbal note.
• Make it more filling: Serve with chickpeas or grilled chicken alongside.
• Skip the avocado: Leave it out for a version closer to a simple tomato, cucumber and feta salad.

Common mistakes to avoid

• Dressing too early: The vegetables can release liquid; toss with the dressing just before serving.
• Using a very soft avocado: It can mash during tossing; choose one that still holds its shape.
• Overmixing: Vigorous stirring can crumble the feta and avocado; fold the salad together gently.
• Leaving onion unrinsed: Its flavour may dominate; rinse and drain it as directed.
• Adding undrained olives: Extra brine can dilute the dressing; drain the olives before slicing.

How to store

For the freshest texture, store the dressing separately from the salad and combine just before serving. Refrigerate leftovers in a covered container and eat within a day; the avocado may brown and the vegetables will soften. This salad is best served cold and does not need reheating.

Frequently asked questions