Mediterranean Avocado Salad Recipe – Zesty Feta and Tomato
There’s a special kind of magic that happens when you combine a handful of fresh, vibrant ingredients. This Mediterranean Avocado Salad Recipe is a testament to that philosophy. It’s more than just a bowl of greens; it’s a bright, satisfying meal that brings the sun-drenched flavours of the Mediterranean right to your kitchen table. I stumbled upon this combination by accident one summer when I had a glut of tomatoes from the garden, and it’s been a staple in our home ever since.
What makes this particular avocado salad recipe so special is the beautiful balance of textures and tastes. We have creamy, rich avocado playing against the salty, crumbly feta cheese. Then there’s the refreshing crunch from the cucumber and the sweet burst of cherry tomatoes, all brought together with a zesty lemon-herb dressing that cuts through the richness. It’s the kind of salad that feels both indulgent and wonderfully wholesome at the same time.
This is a brilliant dish for a light lunch, a side for grilled meats or fish, or as part of a larger spread for a family get-together. It comes together in about 20 minutes, making it ideal for those busy weekdays when you want something nourishing without spending ages in the kitchen. Everyone who tries it seems to fall in love with its straightforward, honest flavours.
Recipe Overview
This Mediterranean Avocado Salad is a textural delight, combining creamy, crunchy, and juicy elements in every bite. The flavour profile is bright and zesty, with a savoury depth from the feta and olives. I’ve tested this dressing with both red and white wine vinegar, and red wine vinegar consistently gives it a deeper, more robust flavour that stands up to the creamy avocado.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Mediterranean Avocado Salad Recipe
- Genuinely Delicious Flavours: The combination of creamy avocado, salty Greek feta, crisp cucumber, and sweet tomatoes is elevated by a punchy lemon and oregano dressing. It’s savoury, fresh, and deeply satisfying.
- Ready in 20 Minutes: This is a genuinely quick recipe. From chopping the vegetables to whisking the dressing, you can have a beautiful, nourishing salad on the table in about 20 minutes.
- Flexible and Adaptable: Don’t have cucumber? Use bell peppers. Not a fan of dill? Parsley works beautifully. You can also add chickpeas for extra protein or some toasted pitta bread for crunch.
- Great for Summer Lunches: It works beautifully for a light lunch in the garden, as a side dish at a barbecue, or packed up for a picnic. It’s light yet substantial enough to keep you satisfied.
- Family Tested: My family adores this salad. Even my teenage son, who is usually sceptical of anything green, always asks for a second helping, especially when we serve it with grilled chicken.
Ingredients You’ll Need
For this feta avocado salad, using fresh, high-quality ingredients makes all the difference. I always opt for a block of Greek feta in brine, as I find its flavour and texture far superior to the pre-crumbled varieties. It’s creamier and has a more complex, salty tang.
- For the Salad:
- 2 large ripe avocados, pitted and diced
- 250g cherry tomatoes, halved
- 1 large cucumber, diced
- 100g Kalamata olives, pitted and halved
- 1 small red onion, very thinly sliced
- 150g block of feta cheese, crumbled
- A small handful of fresh dill, chopped
- A small handful of fresh mint, chopped
- For the Zesty Dressing:
- 60ml extra virgin olive oil
- 30ml fresh lemon juice (from about 1 large lemon)
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Sara’s Tip: To check if an avocado is ripe, gently press the top near the stem. It should yield slightly to pressure but not feel mushy. If it’s hard, it needs a day or two on the counter.
How to Make Mediterranean Avocado Salad Recipe
The process for this greek avocado salad is wonderfully straightforward. The key is to prepare the dressing and the vegetables first, and only add the delicate avocado right at the end to keep it fresh and green.
- Prepare the Dressing: In a small jar with a lid, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and pepper. Secure the lid and shake vigorously for about 30 seconds until the dressing is emulsified and slightly creamy. Set it aside.
- Macerate the Onion: Place the thinly sliced red onion in the bottom of a large salad bowl. Pour about two tablespoons of the dressing over the onions and toss to coat. Let them sit for 5-10 minutes while you chop the other vegetables. What works best for me is this little step; it softens the onion’s harsh bite.
- Chop the Vegetables: Halve the cherry tomatoes, dice the cucumber, and halve the Kalamata olives. Add them to the bowl with the onions.
- Add the Herbs and Feta: Roughly chop the fresh dill and mint and add them to the bowl. Crumble the block of feta cheese over the vegetables.
- Dice the Avocado: Gently slice the avocados in half, remove the pit, and score the flesh into cubes while still in the skin. Use a spoon to scoop the diced avocado out and into the salad bowl. This helps the cubes keep their shape.
- Dress and Toss: Pour the remaining dressing over the salad. Using two large spoons, gently fold everything together. Be careful not to mash the avocado. You want to coat all the ingredients without breaking them down.
- Serve Immediately: Transfer the salad to a serving platter or serve directly from the bowl. This salad is best enjoyed straight away while the avocado is vibrant and green.
Tips From My Kitchen
- Gentle Folding is Key: When you combine the salad, use a gentle folding motion rather than vigorous stirring. This protects the creamy avocado cubes and the crumbly feta, ensuring you get lovely distinct pieces in every mouthful.
- The Secret Step: I learned that letting the chopped red onion sit in a little of the dressing for a few minutes while you prep everything else is a game-changer. It mellows the raw, pungent flavour, making it much more pleasant.
- Make-Ahead Advice: You can chop the cucumber, tomatoes, and onion, and mix the dressing up to 4 hours ahead. Store them in separate airtight containers in the fridge. Combine everything with the fresh avocado and feta just before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 24 hours. The avocado may brown slightly, but a fresh squeeze of lemon juice can help revive it.
Equipment You’ll Need
- Large salad bowl
- Sharp knife and cutting board
- Salad servers or large spoons
- Small jar or bowl for the dressing
Common Mistakes to Avoid
- Overdressing the Salad: It’s tempting to pour all the dressing on at once, but this can lead to a soggy salad. I recommend starting with about three-quarters of the dressing, tossing gently, and then adding more only if needed.
- Adding the Avocado Too Soon: Avocado oxidises and turns brown when exposed to air. To keep your salad looking its best, always add the avocado at the very last minute before dressing and serving. For a great guide on keeping avocados fresh, you can check out some techniques on Serious Eats.
- Not Mellowing the Onion: Raw red onion can be overpowering and dominate the other, more delicate flavours. Taking five minutes to let it sit in the acidic dressing (a process called maceration) really tames its sharpness.
What to Serve With Mediterranean Avocado Salad Recipe
This zesty salad recipe is wonderfully versatile. It stands alone as a light meal but also pairs beautifully with a variety of main courses to create a more substantial feast.
- Grilled Meats: The salad’s fresh, acidic notes cut through the richness of grilled chicken, lamb chops, or steak. It’s a classic pairing for a summer barbecue. For something a little different, it works surprisingly well alongside these Bacon Brown Sugar Chicken Tenders.
- Crusty Bread: Serve with warm, crusty sourdough or wholemeal pitta bread to mop up the delicious dressing left at the bottom of the bowl.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko complements the zesty, herbaceous flavours of the salad perfectly.
Frequently Asked Questions
Mediterranean Avocado Salad Recipe
Ingredients
Method
- Prepare the Dressing: In a small jar with a lid, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and pepper. Secure the lid and shake vigorously for about 30 seconds until the dressing is emulsified and slightly creamy. Set it aside.
- Macerate the Onion: Place the thinly sliced red onion in the bottom of a large salad bowl. Pour about two tablespoons of the dressing over the onions and toss to coat. Let them sit for 5-10 minutes while you chop the other vegetables. What works best for me is this little step; it softens the onion's harsh bite.
- Chop the Vegetables: Halve the cherry tomatoes, dice the cucumber, and halve the Kalamata olives. Add them to the bowl with the onions.
- Add the Herbs and Feta: Roughly chop the fresh dill and mint and add them to the bowl. Crumble the block of feta cheese over the vegetables.
- Dice the Avocado: Gently slice the avocados in half, remove the pit, and score the flesh into cubes while still in the skin. Use a spoon to scoop the diced avocado out and into the salad bowl. This helps the cubes keep their shape.
- Dress and Toss: Pour the remaining dressing over the salad. Using two large spoons, gently fold everything together. Be careful not to mash the avocado. You want to coat all the ingredients without breaking them down.
- Serve Immediately: Transfer the salad to a serving platter or serve directly from the bowl. This salad is best enjoyed straight away while the avocado is vibrant and green.
Notes
I really hope you enjoy making this Mediterranean Avocado Salad. It’s one of those recipes that brings a little bit of sunshine to my day, and I hope it does the same for you. After a light and healthy main, why not treat yourself to something sweet, like a slice of my Peach Crumb Cheesecake? Please let me know how you get on in the comments below – I love hearing about your kitchen creations! – Sara
