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Introduction
The Greek salad, known as 'horiatiki' in its homeland, has been a staple of Mediterranean cuisine for centuries. This modern twist incorporates avocado, a fruit native to Central America, creating a delightful fusion of Old World and New World flavors. The addition of avocado to this classic dish reflects the global nature of today's cuisine, where traditional recipes evolve to embrace new ingredients. This salad is not only a feast for the taste buds but also a nutritional powerhouse, combining the heart-healthy fats of avocado with the antioxidant-rich vegetables of the Mediterranean diet.
Ingredients
• 2 large ripe tomatoes, cut into 1-inch chunks
• 1 English cucumber, halved lengthwise and sliced into 1/4-inch thick half-moons
• 1 medium red onion, thinly sliced
• 1 large ripe avocado, pitted and cut into 1-inch cubes
• 1 cup Kalamata olives, pitted
• 6 oz authentic Greek feta cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano, preferably Greek
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh flat-leaf parsley, roughly chopped
Step 1:
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper to make the dressing.
Step 2:
In a large mixing bowl, combine the chopped tomatoes, sliced cucumber, and thinly sliced red onion.
Step 3:
Add the Kalamata olives and crumbled feta cheese to the bowl with the vegetables.
Step 4:
Gently fold in the cubed avocado, being careful not to mash it.
Step 5:
Pour the prepared dressing over the salad ingredients.
Step 6:
Toss all ingredients together gently to ensure even coating with the dressing.
Step 7:
Sprinkle the chopped fresh parsley over the salad and give it a final gentle toss.
Q: Can I make this salad ahead of time?
A: It's best to prepare the ingredients ahead and assemble just before serving to prevent the avocado from browning and the vegetables from becoming soggy.
Q: How can I keep the avocado from browning if I need to store leftovers?
A: Squeeze extra lemon juice over the avocado pieces and store in an airtight container with plastic wrap pressed directly onto the surface of the salad.
Q: Is this salad gluten-free?
A: Yes, this Greek Avocado Salad is naturally gluten-free. Always check the labels of your ingredients to ensure they are not processed in facilities that also handle gluten-containing products.
• For best flavor, use ripe, in-season tomatoes and a high-quality extra-virgin olive oil.
• If Greek feta is unavailable, use a firm, brined feta cheese.
• To make this recipe vegan, omit the feta cheese or substitute with a plant-based feta alternative.
• For a lower-sodium version, reduce the amount of olives and feta, and use less salt in the dressing.
• The avocado can be substituted with diced bell peppers for a more traditional Greek salad.
• This salad is best served immediately after preparation to prevent the avocado from browning.
Divide the salad among 4 plates and serve immediately. For best presentation, ensure a good mix of colors and textures on each plate.
This salad is best consumed immediately after preparation. If needed, store leftovers in an airtight container in the refrigerator for up to 24 hours. The avocado may brown slightly.
Prepare the dressing first, then chop the vegetables. Add the avocado last to prevent browning.
- Use ripe but firm avocados to maintain their shape in the salad.
- For the best flavor, bring the feta cheese to room temperature before adding to the salad.
- To prevent a watery salad, pat the cucumber slices dry with a paper towel after cutting.
For a heartier meal, add grilled chicken or shrimp. To make it vegan, replace the feta with cubed tofu marinated in lemon juice and herbs.
Serve with a crisp white wine like Assyrtiko or a light rosé. For a non-alcoholic option, try sparkling water with a splash of lemon juice.
Best made in summer when tomatoes are at their peak, but can be enjoyed year-round.
This recipe contains dairy (feta cheese). It may contain traces of tree nuts depending on the processing of the olives. The recipe is gluten-free and egg-free.
