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Best Greek Salad

Best Greek Salad

By Ellen Fruchtman, CEO

Easy. Delicious. What could be better?



  • 6 tbsp olive oil
  • 1 ½ tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 ½ tbsp minced fresh garlic ((1 large clove))
  • 1 ½ tbsp finely minced fresh parsley
  • 1 tsp dried oregano
  • ¾ tsp honey ((or more to taste))
  • salt and pepper ((to taste))


  • 4 medium roma tomatoes ((diced))
  • 1 medium english cucumber ((peeled and sliced into half moons))
  • 1 small green or yellow pepper ((seeds removed and chopped))
  • ¾ cup Kalamata or black olives ((drained and sliced))
  • 4 oz. crumbled feta cheese ((about 1 cup))
  • 1 medium avocado ((not too soft and diced))


  1. Add the dressing ingredients together in a small bowl and whisk to blend well. Season with salt and pepper to taste and refrigerate until ready to use.

  2. Add tomatoes, cucumber, onion, bell pepper, olives, avocado, and feta to a salad bowl. If you're not serving right away, add the avocados right before you add the dressing.

  3. Drizzle dressing over top and gently toss to coat. Adding the dressing within a few minutes of serving is best!

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