Greek Salad (gf) Recipe

Prepare cucumber

Wash the cucumber. Trim the ends. If the skin is thick, peel every other strip or peel fully. Cut cucumber lengthwise, scoop seeds if watery, then slice into 1/4-inch half-moons (about 1/4" thick).

Prepare tomatoes

Wash and core the tomatoes. Cut into bite-sized wedges or 3/4-inch chunks. If using cherry tomatoes, quarter them.

Prepare red onion

Peel the red onion and cut in half pole-to-pole. Slice thinly (about 1/8 to 1/4 inch). To mellow the bite, place the slices in a small bowl of cold water for 5 minutes, then drain and pat dry.

Prepare avocado

Halve the avocado, remove the pit, and scoop out the flesh. Cut into 1/2-inch cubes and place in a separate small bowl. Squeeze a little lemon juice (about 1/2 tsp) over the avocado to slow browning.

Prepare olives, feta, cilantro

If olives are not pitted, remove pits. Halve large olives if desired. Crumble the feta into small chunks. Roughly chop the cilantro leaves (discard thick stems) and reserve.

In a medium bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, minced garlic, 1 teaspoon dried oregano, lemon zest (if using), 1 teaspoon black pepper, and 3 teaspoons kosher salt. Whisk vigorously or shake in a lidded jar until emulsified and slightly thickened. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or more lemon juice if you prefer brighter acidity.

In a large mixing bowl, combine the sliced cucumbers, tomato chunks, drained red onion, and chopped cilantro. Gently fold in the cubed avocado and halved or whole kalamata olives.

Pour about 3/4 of the dressing over the salad and toss gently with a large spoon or salad tongs until vegetables are evenly coated. Add more dressing to taste — you may not need it all to avoid weighing down the avocado.

Sprinkle the crumbled feta over the top and give the salad one gentle toss to distribute the cheese without breaking the avocado pieces.

Adjust final seasoning with additional salt, pepper, or a squeeze of lemon juice as desired. Serve immediately for best avocado texture.

To serve: portion into bowls or on a platter. Garnish with a few whole cilantro leaves and an extra drizzle of olive oil if desired.

Make-ahead: prepare and refrigerate the dressing up to 3 days. Chop vegetables (except avocado) and store sealed. Combine with avocado and dressing just before serving to avoid browning and sogginess.