We’ve upgraded the classic Horiatiki by adding creamy avocado. The richness of the healthy fats balances the sharp brine of Kalamata olives and the tang of sheep’s milk feta.
10 Minutes
Vegetarian
Low Carb
Why This Recipe Works
- No Lettuce Required: Like a true Greek salad, this focuses on chunky, high-quality vegetables for maximum crunch and flavor.
- Texture Contrast: The buttery avocado provides a perfect foil to the crisp cucumbers and firm bell peppers.
- Healthy Fats: Olive oil and avocado make this a satiating meal that keeps you full longer.
Gather Your Fresh Produce
The Salad Base
- 1 Large Avocado (diced)
- 1 cup Cherry Tomatoes (halved)
- 1 English Cucumber (diced)
- 1/2 cup Feta Cheese (crumbled or cubed)
- 1/4 cup Kalamata Olives (pitted)
- 1/4 Red Onion (thinly sliced)
The Dressing
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Fresh Lemon Juice
- 1 tsp Dried Oregano
- Salt & Black Pepper to taste
Step-by-Step Instructions
- Chop: Prepare all your vegetables. Keep the avocado pieces roughly the same size as the cucumber chunks for a consistent bite.
- Whisk: In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until emulsified.
- Assemble: In a large bowl, combine the tomatoes, cucumber, red onion, and olives.
- Drizzle & Toss: Pour the dressing over the vegetables and toss gently to coat.
- Finish: Gently fold in the diced avocado and feta cheese last. This prevents the avocado from getting mushy and keeps the feta from clouding the dressing.
Pro Tip: To take out the “bite” of the raw red onions, soak the slices in cold water for 5 minutes before adding them to the salad. It makes them much milder!
