Go Back
- 2 large cucumbers, diced - 2 ripe avocados, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 2 tablespoons fresh parsley, chopped Fresh produce makes this salad bright and tasty. Cucumbers give a cool crunch. Avocados add creaminess. Cherry tomatoes add sweetness. Red onions bring a sharp bite. Fresh parsley adds a hint of earthiness. This mix creates a colorful dish that looks as good as it tastes. - 1 cup kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and black pepper to taste Now, let’s talk about the other ingredients. Kalamata olives bring a salty flavor. Feta cheese adds a tangy creaminess. Olive oil provides richness and helps the flavors meld. Lemon juice brightens the whole salad. Salt and pepper tie everything together for a well-rounded taste. Each bite is a burst of fresh, Mediterranean flavor. - Dice the cucumbers and avocados. Use a sharp knife for clean cuts. Aim for equal-sized pieces to keep the look even. - Halve the cherry tomatoes and chop the red onion. This adds both color and crunch. Keep the pieces small for easy bites. - Fold in olives and feta cheese. Be gentle to avoid mashing the avocados. The olives add a briny taste, while feta brings creaminess. - Whisk together the dressing. Mix olive oil, lemon juice, salt, and black pepper in a small bowl. This dressing brightens the flavors and ties everything together. - Drizzle and toss the salad. Pour the dressing over the mix and gently combine. Make sure every piece gets a coat of dressing for the best taste. - Garnish with parsley. The fresh parsley adds a splash of green and a hint of herbal flavor. It makes the salad look even more inviting. How to avoid mashing the avocados To keep your avocados intact, use a gentle hand when mixing. Start by cutting the cucumbers and avocados into equal-sized pieces. This way, they blend well without crushing the avocados. When you fold in the other ingredients, do it slowly. Avoid stirring too hard. This helps maintain the creamy texture of the avocado. Tips for even seasoning For balanced flavor, season as you mix. Add salt and pepper with the dressing. Start with a little, then taste. You can always add more if needed. Use fresh lemon juice for a bright flavor. This will help enhance the taste of the vegetables. Remember to mix it all well after adding the dressing. Presentation tips for an enticing look Serve the salad in a large, shallow bowl. This allows the colors to pop. You can layer the ingredients for a beautiful display. Top with extra feta and a few whole olives for visual appeal. Fresh parsley adds a nice touch. It makes the dish look fresh and inviting. Pairing ideas for a complete meal This salad pairs well with grilled chicken or fish. You can also serve it with pita bread and hummus for a light lunch. Another great option is to enjoy it alongside a hearty soup. The freshness of the salad balances well with richer dishes. It’s a perfect side for any meal! {{image_2}} You can switch up your Cucumber Avocado Greek Salad by changing the cheese. If you want a different taste, try goat cheese or ricotta. Both add a creamy texture. For vegetables, consider using bell peppers or radishes. They add a nice crunch and color. You can also add some corn for a sweet touch. If you want to make the salad vegan, simply skip the feta cheese. You can add some nutritional yeast instead for a cheesy flavor. This keeps the salad tasty and fresh. For gluten-free options, this recipe is already safe. Just ensure your dressing and any added ingredients are gluten-free. Enjoy without worry while keeping it healthy! To keep your Cucumber Avocado Greek Salad fresh, store it in the fridge. Use an airtight container. This helps prevent moisture loss and keeps flavors intact. Leftovers will stay good for about 1-2 days. When storing, avoid mixing in the dressing until serving. This keeps the salad crisp. If you have leftover dressing, store it separately in a small jar. It can last in the fridge for up to a week. For long-term storage, freezing is not ideal for this salad. Freezing can change the texture of the cucumbers and avocados. If you still want to freeze components, try just the tomatoes or olives. They freeze better than the salad as a whole. If you freeze any part, wrap it tightly in plastic wrap. Then, place it in a freezer bag. When you thaw it, use it in cooked dishes instead of serving it fresh. This way, you maintain quality and enjoy the flavors without mushiness. This salad lasts up to three days in the fridge. Keep it in an airtight container. The fresher the salad, the better it tastes. Yes, you can make this salad in advance. Just wait to add the dressing until you are ready to serve. This keeps the veggies crisp and fresh. I recommend a simple olive oil and lemon juice dressing. It adds a bright flavor. Just whisk together olive oil, lemon juice, salt, and pepper. Absolutely! You can skip the feta cheese if you want. Try adding in some nuts or seeds for a tasty crunch instead. This blog post covers how to make a refreshing Cucumber Avocado Greek Salad. We discussed the fresh produce and other key ingredients you need. I shared step-by-step instructions for preparing the salad. You learned tips for perfect texture and serving suggestions to impress guests. We explored variations to suit different diets and storage info for leftovers. In closing, this salad is versatile and easy. Enjoy making it your own and savor every bite!

Cucumber Avocado Greek Salad

Freshen up your meal plans with this Crisp Cucumber Avocado Greek Salad! Packed with flavor from juicy cucumbers, creamy avocados, and tangy feta, it's the perfect healthy side or light lunch. In just 15 minutes, you can enjoy this vibrant dish. Discover the easy recipe and impress your family and friends with a delightful salad that’s as beautiful as it is delicious. Click through to explore the full recipe now!
Print Recipe Pin Recipe

Ingredients
  

2 large cucumbers, diced

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 cup kalamata olives, pitted and halved

1 cup feta cheese, crumbled

2 tablespoons fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

Salt and black pepper to taste

Instructions
 

In a large mixing bowl, combine the diced cucumbers and avocados.

    Add the halved cherry tomatoes and finely chopped red onion to the bowl.

      Gently fold in the kalamata olives and crumbled feta cheese, being careful not to mash the avocados.

        In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.

          Drizzle the dressing over the salad and carefully toss to combine all ingredients so that they're well coated.

            Garnish the salad with freshly chopped parsley for a pop of color and added freshness.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large, shallow bowl to showcase the vivid colors. You can add a sprinkle of extra feta on top and a few whole olives for an eye-catching finish.