Greek Salad with Freshly Made Dressing

Greek salads are not only fresh and packed with healthy produce, they make a great entry into a Greek-based dinner. The important thing is to use fresh produce and make the dressing ahead of time so it has a chance to marinate and emulsify. You will notice that I added nonGreek avocado as an option. Being from the Southwest, I have come to appreciate that everything taste better with avocado so I leave it up to you regarding whether you want to be slightly avant-garde or purest. While following the recipe, pay attention to how different produce is managed, it amounts to a small difference that makes a big difference in taste and presentation.


  • Salad
    • 4 Roma tomatoes – diced
    • 1 English cucumber – peeled, de-seeded, and sliced into half moons
    • 1/2 small red onion – finely diced, then rinsed and drained
    • 1 bell pepper (green or yellow) – diced
    • 6 oz. Kalamata or black olives – drained and sliced
    • 4 oz. crumbled feta cheese (~1 cup)
    • 1 avocado (not too soft) – diced, optional
  • Dressing
    • 6 TBL olive oil
    • 1.5 TBL fresh lemon juice
    • 1 TBL red wine vinegar
    • 1.5 TBL fresh parsely – finely minced
    • 1 tsp dried oregano
    • 1 clove garlic (large) – minced
    • 3/4 tsp honey
    • Salt, to taste


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Make sure to drain the olives and to rinse the onions to remove the spicy edge. Also, use a firm avocado so it can hold its dice rather than mushing when you toss the salad (hard to know until you gut it open but good luck).
  3. Make Dressing
    1. Mix all of the ingredients and whisk well to blend
    2. Season with salt to taste and store in refrigerator until ready to use.
  4. Make Salad
    1. Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl. 
    1. Drizzle dressing over top and gently toss to evenly coat just before serving.