Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Calories: Approximately 320 kcal per serving
Ingredients
For the Salad
2 large ripe avocados, diced
1 large cucumber, chopped
2 cups cherry tomatoes, halved
1 cup feta cheese, cubed or crumbled
¼ small red onion, thinly sliced (optional)
¼ cup fresh parsley, finely chopped
2 tbsp fresh cilantro or dill, chopped (optional)
For the Lemon Herb Dressing
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
½ tsp salt, or to taste
½ tsp freshly ground black pepper
1 tsp honey (optional)
Instructions
Step 1: Prepare the Vegetables
Wash the cucumber, cherry tomatoes and fresh herbs thoroughly. Cut the cucumber into bite-sized chunks and halve the cherry tomatoes. Thinly slice the red onion if using.
Step 2: Prepare the Avocados
Cut the avocados in half, remove the pits and scoop out the flesh. Dice into medium-sized cubes. Sprinkle with a little lemon juice to help prevent browning.
Step 3: Prepare the Feta Cheese
Cut the feta cheese into small cubes or crumble it into bite-sized pieces. Set aside. Feta adds a delicious salty, creamy flavor to the salad.
Step 4: Make the Lemon Herb Dressing
In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, black pepper and optional honey. Mix until the dressing is well combined.
Step 5: Combine the Salad Ingredients
In a large serving bowl, add the chopped cucumber, halved cherry tomatoes, diced avocado and sliced red onion. Add the fresh parsley and optional cilantro or dill.
Step 6: Add the Dressing
Pour the lemon herb dressing evenly over the salad. Gently toss with a large spoon so all the vegetables are lightly coated without crushing the avocado.
Step 7: Add the Feta Cheese
Add the cubed or crumbled feta cheese on top. Gently fold it into the salad, keeping some feta pieces visible for a beautiful presentation.
Step 8: Garnish and Serve
Sprinkle with extra fresh parsley, dried oregano and freshly ground black pepper. Serve immediately for the freshest taste and best texture.
Cooking Tips
Choose ripe avocados: Use avocados that are slightly soft when gently pressed but not mushy.
Prevent browning: Add lemon juice to the avocado just after cutting.
Keep the cucumber crisp: Pat the cucumber dry after washing to prevent excess water from diluting the dressing.
Use fresh lemon juice: Freshly squeezed lemon gives the dressing a bright, refreshing flavor.
Add feta last: This helps keep the feta pieces intact and prevents the salad from becoming too creamy.
Adjust the seasoning: Feta is naturally salty, so taste the salad before adding extra salt.
Chill the ingredients: Cold vegetables make the salad especially refreshing.
Serving Suggestions
Serve alongside grilled chicken or baked fish.
Pair with grilled shrimp or salmon.
Enjoy with warm pita bread or garlic bread.
Serve as a side dish with grilled vegetables.
Add chickpeas or quinoa for a more filling vegetarian meal.
Nutrition Information
Approximate values per serving, based on 4 servings.
Nutrient
Amount
Calories
320 kcal
Protein
9 g
Carbohydrates
15 g
Fat
27 g
Saturated Fat
8 g
Fiber
8 g
Sugar
5 g
Sodium
520 mg
Nutrition values are estimates and vary with the size of the avocados, feta brand and amount of dressing used.
Nut Information
Nuts: No nuts are included in this recipe.
Nut-free: This recipe can be made without nuts. Check the labels of packaged ingredients for possible nut cross-contact if preparing it for someone with a nut allergy.
Contains: Milk (feta cheese).
Dairy-free option: Replace feta with a suitable dairy-free alternative or omit it.
Optional additions: If adding nuts or seeds for extra crunch, check allergy requirements first.
Storage Instructions
Refrigerator: Store in an airtight container for up to 1 day for best quality.
Best preparation: Keep the dressing separate and add the avocado and feta just before serving.
Avoid freezing: Fresh cucumber, tomatoes and avocado do not retain their texture well after freezing.
Frequently Asked Questions
1. Can I make this avocado salad ahead of time?
Yes. You can chop the cucumber, tomatoes, onion and herbs a few hours ahead and refrigerate them. Add freshly cut avocado, feta and dressing just before serving.
2. Can I use a different cheese instead of feta?
Yes. Fresh mozzarella, goat cheese or a suitable crumbly salad cheese can be used, although the flavor will be different.
3. How do I keep avocado from turning brown?
Toss the diced avocado gently with lemon juice and minimize exposure to air. For the freshest appearance, cut the avocado shortly before serving.
4. Can I add protein to this salad?
Absolutely. Grilled chicken, shrimp, chickpeas or boiled eggs are delicious additions that make it more filling.
5. Is this salad suitable for a low-carb diet?
Yes. It is relatively low in carbohydrates and contains fiber and healthy fats from the avocado and olive oil. Adjust the ingredients to suit your dietary needs.
Conclusion
This Mediterranean Avocado, Cucumber, Tomato & Feta Salad is a refreshing combination of creamy avocado, juicy tomatoes, crunchy cucumber and tangy feta tossed in a zesty lemon herb dressing. It’s quick to prepare, colorful and perfect for lunch, a light dinner, meal prep or a family gathering.