Bright, refreshing, and effortlessly elegant — this Mediterranean Avocado Feta Salad captures the essence of coastal cuisine in every bite. Creamy avocado meets tangy feta, crisp cucumbers, and juicy tomatoes, all drizzled with a zesty olive oil–lemon dressing. It’s the perfect balance of texture, freshness, and flavor — a salad that’s as beautiful as it is wholesome.

Ingredients (Serves 2–3)

For the Salad:

  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ small red onion, thinly sliced
  • ½ cup feta cheese, crumbled
  • ¼ cup Kalamata olives, halved
  • 2 tablespoons chopped fresh parsley or mint
  • 1 cup mixed greens or romaine lettuce (optional for added volume)

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard (optional for body)
  • Salt and freshly ground black pepper, to taste

Method

Step 1: Prepare the Ingredients

Begin by washing and drying all vegetables thoroughly. Dice the avocados just before serving to prevent browning. Slice the tomatoes, cucumbers, and onions into uniform pieces for an appealing, balanced presentation.

Step 2: Whisk the Dressing

In a small mixing bowl, combine olive oil, lemon juice, red wine vinegar, oregano, and mustard. Season with salt and pepper, then whisk until the mixture emulsifies into a smooth, glossy vinaigrette. The hint of Dijon binds the citrus and oil beautifully while adding a subtle tang.

Step 3: Assemble the Salad

In a large salad bowl, add cucumbers, tomatoes, onions, olives, and parsley. Gently toss to mix the base ingredients. Next, fold in the avocado and crumbled feta — their creaminess brings the salad together while adding Mediterranean richness.

Step 4: Dress the Salad

Pour the vinaigrette evenly over the ingredients. Toss gently to coat everything without mashing the avocado or feta. Adjust seasoning if needed — a little extra lemon juice brightens the flavors instantly.

Step 5: Serve Fresh

Transfer the salad to a serving platter or chilled bowl. Sprinkle with extra feta and a drizzle of olive oil for a glossy finish. Serve immediately while the ingredients remain crisp and vibrant.

Serving Suggestion

This salad is versatile — serve it as a light lunch, a side to grilled chicken or fish, or as part of a Mediterranean spread with hummus and pita. Pair with sparkling water, rosé, or a crisp white wine for a restaurant-worthy experience.

Chef’s Tips

  • Ripeness matters: Choose firm but ripe avocados; overripe ones can make the salad mushy.
  • Add crunch: Sprinkle roasted chickpeas or toasted pine nuts for extra texture.
  • Herbal twist: Replace parsley with basil or dill for a different Mediterranean note.
  • Make ahead: Prep all vegetables and dressing separately; mix just before serving to maintain freshness.
  • Flavor boost: Add a touch of honey or balsamic glaze for sweetness and depth.
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