Ingredients
Scale
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/2 yellow bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- In a large salad bowl, combine the diced avocado, cherry tomatoes, cucumber, yellow bell pepper, red onion, Kalamata olives, and crumbled feta cheese.
- Drizzle the extra virgin olive oil and fresh lemon juice evenly over the salad.
- Sprinkle with the dried oregano, salt, and freshly ground black pepper.
- Gently toss everything together until the vegetables and avocado are evenly coated with the dressing, taking care not to mash the avocado.
- Refrigerate the salad for about 10 minutes before serving to allow the flavors to blend.
- Serve chilled and enjoy as a refreshing side dish or a light summer meal.