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Avocado and Feta Greek Salad with Lemon-Oregano Dressing

A California twist on a classic Greek salad—bright, veggie-packed, topped with salty feta and creamy avocado, then finished with a simple lemony vinaigrette.

Greek salad made with sliced avocado, english cucumbers, tomatoes, red onion, kalamata olives and feta cheese tossed in a lemony Greek dressing

When the weather warms up I crave a big bowl of fresh vegetables, and this Avocado & Feta Greek Salad is my go-to. It highlights summer produce—crisp English cucumbers, sweet cherry tomatoes, briny Kalamata olives, sharp red onion, salty feta, and buttery avocado. The avocado adds a luscious texture that elevates the salad, and because there are no leafy greens, it’s perfect for anyone who prefers a no‑lettuce dish.

Ingredients used to make an avocado & feta Greek salad
Ingredients used to make an easy Greek vinaigrette

Ingredients For Your Greek Salad

  • Cucumbers: English (hothouse) cucumbers are ideal—they’re longer, thinner and have a milder skin than standard cucumbers.
  • Tomatoes: Use vine‑ripe or cherry tomatoes for the best flavor. Slice or halve according to preference.
  • Kalamata olives: A Greek salad essential—larger and more flavorful than ordinary black olives.
  • Red onion: Sweeter and milder than yellow or white onions, making it a better fit for fresh salads.
  • Feta cheese: If you can, buy a block and cube it yourself—block feta retains moisture and flavor better than pre‑crumbled versions.
  • Avocado: Choose slightly firm avocados that are just ripening so they hold their shape when mixed.
  • Salt & black pepper: Simple seasoning to enhance the ingredients.
  • Greek vinaigrette: A quick dressing of olive oil, red wine vinegar, fresh lemon juice and dried oregano.
Avocado, cherry tomatoes, cucumber, red onion, Greek olives, feta cheese, salt and pepper tossed in a bowl drizzled with a red wine vinegar and lemon dressing

How To Make A Greek Salad with Avocado

  1. Prepare the ingredients. Slice the cucumber, halve the cherry tomatoes and olives, thinly slice the red onion, dice the avocado and cube the feta.
  2. Make the dressing. Combine the olive oil, red wine vinegar, lemon juice and dried oregano in a jar and shake, or whisk in a bowl until emulsified.
  3. Toss and serve. Gently combine all salad ingredients in a large bowl. Season with salt and pepper, drizzle with the vinaigrette to taste, and toss carefully so the avocado stays intact. Serve immediately or chill for 10–15 minutes to meld the flavors.
A no lettuce salad with avocado on a white plate surrounded by lemon wedges and a small bowl of crumbled feta cheese

FAQ’s

  • Can I keep leftover salad? Yes. To prevent browning, store the avocado separately or add it just before serving. Keep the salad in an airtight container in the refrigerator.
  • How long does it last? Without leafy greens, the salad keeps well for 2–3 days when stored properly.
  • Can you freeze it? No. Freezing will ruin the texture of the vegetables and avocado.
  • Can I prep ahead? Yes. Keep components in separate containers and combine with dressing just before serving for the freshest result.

Why you’ll love this Greek salad recipe

  • No‑lettuce salad: All the flavor and texture of a salad without any greens—great as a side or light main.
  • Refreshing and simple: Crisp cucumbers, juicy tomatoes, creamy avocado and a tangy dressing make a bright, balanced dish.
  • Versatile side: Its light flavors pair with chicken, steak, seafood or vegetarian mains.

Gluten free? This recipe is naturally gluten free.

Dairy free? Substitute dairy‑free feta to make it dairy free.

More salad recipes you might like:

  • Watermelon Summer Berry Salad
  • Cilantro Lime Shrimp and Avocado Salad
  • Avocado, Tomato & Mozzarella Salad
  • Pizza Pasta Salad
  • Black Bean, Mango & Avocado Salad

Made one of my recipes? Tag my Instagram @kalefornia_kravings and leave a review in the comments—I love seeing your creations!

Greek salad made with sliced avocado, english cucumbers, tomatoes, red onion, kalamata olives and feta cheese tossed in a lemony Greek dressing

Easy Avocado & Feta Greek Salad

An easy Greek salad loaded with fresh veggies, salty feta and creamy avocado, tossed in a homemade lemony Greek dressing—light, bright and perfect for summer.
Prep Time
15
Total Time
15
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Keyword: avocado, cucumber, feta, Greek salad, Greek vinaigrette, kalamata olives, red onion, tomato
Servings: 4 servings
Author: Caitlin

Ingredients

For the Greek salad:

  • 1 english cucumber, sliced into half moons
  • 2 cups cherry tomatoes, halved
  • ½ cup kalamata olives, halved
  • ¼ of a red onion, thinly sliced
  • 5 ounces feta cheese, cut into ½ inch cubes
  • 1 large avocado, diced (or 2 small avocados)
  • Salt & black pepper, to taste

For the Greek vinaigrette:

  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1 tsp dried oregano

Instructions

To make the Greek vinaigrette:

  • Whisk the vinaigrette ingredients together and refrigerate while you prepare the salad.

To make the Greek salad:

  • Combine the cucumber, tomatoes, olives, red onion, avocado and feta in a large bowl. Season with salt and pepper.
  • Drizzle the dressing over the salad and toss gently until coated. Serve immediately or chill for 10–15 minutes before serving.

Notes

Ingredient amounts are suggestions—adjust quantities to taste and preference.