By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 1
507 cal · 10 min
My Kind of Greek Salad
Recipe GLPR2c4e3c8c7e6732
A fresh Mediterranean-inspired salad featuring crisp vegetables, creamy avocado, and bright citrus flavors. This vibrant mix combines diced cucumber, halved cherry tomatoes, and tender onion with warm Mediterranean herbs like oregano and basil. Finished with a squeeze of lemon juice, a drizzle of olive oil, and optional crumbled feta cheese, it's the perfect light starter or side dish that comes together in minutes.
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Ingredients
1 avocado, diced
¾ pint cherry tomatoes, rinsed and halved
1 large cucumber, peeled and chopped into bite-sized pieces
½ small onion, finely diced
½ tsp dried basil
1 tsp dried oregano
½ tsp garlic powder
1 Juice of 1 lemon
Olive oil, to taste
Salt and pepper, to taste
Feta cheese, to taste, optional
Directions
In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, chopped cucumber, and finely diced onion. Gently toss to combine.
Sprinkle the dried basil, oregano, and garlic powder over the vegetables. Add half of the fresh lemon juice and a generous drizzle of olive oil.
Toss everything together gently but thoroughly, distributing the herbs and dressing evenly throughout. Taste the salad and adjust to your preference, adding more lemon juice for acidity, olive oil for richness, and salt and pepper as needed, depending on the flavor intensity of your vegetables.
If desired, sprinkle crumbled feta cheese over the salad and gently mix. Serve immediately while vegetables are at their freshest.
Comments
All ingredients are standard stock at Charlotte supermarkets—avocado, tomatoes, cucumber, onion, and feta are reliably available at Harris Teeter, Food Lion, Kroger, and Walmart year-round, making this a no-special-trip salad. The cost per serving runs roughly $4–5 once you factor in a quarter avocado, a handful of cherry tomatoes, cucumber, feta, and olive oil, which is reasonable for lunch but assumes you already stock lemon, herbs, and oil. The stated 10 minutes is honest for chopping and assembly if your knife skills are decent, though a careful cook might add two minutes. This is strictly a same-night dish—feta and avocado don't reheat—and works well as a light lunch or dinner side but won't stretch to feed a family on its own at one serving.
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