Greek Salad with Avocado & Rye
Crisp tomatoes, cucumber, creamy avocado, and tangy feta tossed in a bright lemon-olive oil dressing. Serve with warm rye bread for a complete, satisfying meal.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
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Ingredients
- 2 medium, cut into chunks tomatoes
- 1 large, cut into half-moons cucumber
- 1 ripe, cubed avocado
- ½ cup, pitted Kalamata olives
- ¾ cup crumbled feta cheese
- 1 juiced lemon
- 3 tbsp extra-virgin olive oil
- 4 slices, toasted or warm rye bread
Instructions
- 1
Toss tomatoes, cucumber, avocado, olives, and feta in a large bowl.
- 2
Whisk lemon juice and olive oil in a small bowl with a pinch of salt and pepper.
- 3
Pour dressing over salad and toss gently until coated, 30 seconds.
- 4
Serve immediately with warm rye bread alongside.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- whisk
- cutting board
- knife
- toaster or skillet (for bread)
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