Greek Salad

Ingredients

• 60 ml (¼ cup)olive oil
• 30 ml (2 tablespoons)red wine vinegar
• 5 ml (1 teaspoon)minced garlic (or 1 large garlic clove, minced)
• 10 ml (2 teaspoons), plus extra to servedried oregano
• 1.25 ml (¼ teaspoon)salt
• 1 largecucumber, halved lengthways and sliced
• 4vine-ripened tomatoes, cut into wedges
• 1green pepper, deseeded and sliced
• ½red onion, thinly sliced
• 200 g (7 oz)good-quality creamy feta, cubed
• 120 ml (½ cup)pitted Kalamata olives
• 1 largeavocado, diced

Instructions

1. 1

   Mix the dressing

   Whisk the olive oil, red wine vinegar, minced garlic, dried oregano and salt together in a jug or jar.

2. 2

   Toss the salad

   Combine the cucumber, tomatoes, green pepper, red onion, feta, Kalamata olives and avocado in a large bowl. Toss with the dressing. Add extra salt only if needed, depending on how salty the feta is. Sprinkle with extra oregano if you like, and serve with chicken, fish, lamb or beef.

What is Greek salad?

Greek salad, often called horiatiki, is a rustic combination of fresh vegetables, olives and feta, typically dressed simply with olive oil and herbs. This version adds avocado for a soft, creamy contrast to the crunchy vegetables and salty cheese.

The quick oregano dressing brings the ingredients together without masking their flavours, making the salad a versatile side for a range of meals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 10g protein, 17g carbs, 35g fat.

The avocado and olive oil provide most of the fat, while the tomatoes, cucumber and other vegetables contribute carbohydrates; feta supplies much of the protein. For a more balanced plate, pair a portion with a lean protein such as grilled chicken or fish.

Why these ingredients work

Ripe tomatoes: Their juicy sweetness balances the briny olives and tangy feta. Choose tomatoes that are fragrant and firm enough to hold their shape in wedges.

Creamy avocado: Diced avocado softens the crisp textures and makes each forkful richer. Add it gently so it does not get crushed as you toss the salad.

Getting the dressing right

Good emulsion: Whisk the oil, vinegar and seasonings until they look evenly combined. If mixing them in a jar, secure the lid and shake well.

Salt check: Feta and olives can both be salty, so taste the dressed salad before adding any extra salt. The recipe’s initial salt is best treated as a starting point.

Keeping the vegetables crisp

Even slices: Slice the cucumber and pepper into pieces of a similar size so they are easy to eat alongside the tomato wedges and feta.

Gentle tossing: Use a large bowl and fold the ingredients together just until coated. This helps keep the avocado intact and the feta in cubes.

Timing and preparation

Quick assembly: The salad takes about 15 minutes to prepare, with no cooking required. Whisk the dressing while you cut the vegetables to keep the preparation moving.

Just before serving: For the freshest texture, combine the ingredients and dressing close to mealtime. If preparing ahead, keep the dressing separate and dice the avocado at the last moment.

What to serve with it

Grilled mains: Serve it alongside chicken, fish, lamb or beef, as suggested in the recipe. Its bright, sharp dressing pairs particularly well with simply seasoned grilled food.

A lighter meal: Offer it with warm bread or serve it as part of a spread of other small dishes. The feta, olives and avocado make it substantial enough to enjoy beyond a side portion.

Recipe notes & tips

• Use ripe but still-firm tomatoes so they keep their shape when tossed.
• Taste the dressing before adding it all, then adjust how much coats the salad to your preference.
• Drain the olives well so their brine does not make the dressing overly salty.
• Cut the avocado shortly before serving to keep it fresh-looking.
• Sprinkle the extra oregano over the salad just before it goes to the table.

Variations

• Add herbs: Include chopped fresh parsley for a fresh herbal note.
• Change the pepper: Use a red or yellow pepper for a sweeter flavour.
• Add greens: Serve the mixture over crisp lettuce for a more leafy salad.
• Make it heartier: Add cooked chicken or chickpeas for a more substantial meal.
• Skip the avocado: Leave it out for a more classic combination of vegetables, feta and olives.

Common mistakes to avoid

• Over-salting: Feta and olives are already salty, so taste the finished salad before adding extra.
• Mashing the avocado: Fold it in gently with a large spoon rather than stirring vigorously.
• Watery dressing: Drain the olives and avoid adding excess liquid from any stored vegetables.
• Soft tomatoes: Choose ripe tomatoes that still feel firm enough to cut into wedges.
• Dressing too early: Toss shortly before serving to help the vegetables retain their crispness.

How to store

Store leftovers in an airtight container in the fridge and eat within a day for the best texture. The vegetables may release liquid and the avocado can discolour, so this salad is best served fresh; it is not suited to reheating.

Frequently asked questions