Wednesday Recipe: Best Greek Salad

Greek salad in a bowl



  • 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)


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