Name: Greek Salad with Avocado and Capers
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 1 avocado, diced; 1/4 cup capers, drained; 2 cups cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted; 1 cucumber, sliced; 1/2 red onion, thinly sliced; 1/2 cup feta cheese, crumbled or cubed; 1 tbsp fresh parsley (optional); 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp lemon juice; 1 garlic clove, minced; 1/2 tsp dried oregano; Salt and pepper to taste

There’s something so satisfying about a crisp, colorful Greek salad on a warm day. This version takes the classic to the next level with two standout additions: creamy avocado and briny capers. It’s everything you love about a traditional Greek salad—vibrant veggies, tangy olives, and salty feta—plus a touch of richness and extra zing. Best of all? It’s ridiculously easy to make, no stove required, and it comes together in under 20 minutes.

Whether you’re feeding a crowd, building a lighter dinner, or just craving something fresh and Mediterranean-inspired, this salad checks all the boxes.

Why You’ll Love This Recipe

Key Benefits

This salad is not just good-looking—it’s downright delicious and packed with good-for-you ingredients. Here’s why it deserves a place on your table:

It’s fast and fuss-free. No fancy techniques or equipment needed.
Healthy, but still indulgent. The avocado adds richness without heaviness.
A flavor bomb. Salty olives, tart capers, sharp red onions—it hits every note.
It’s versatile. Serve it as a side, a main, or as part of a mezze spread.

Once you make it, it just might become your new go-to summer staple.

Suitable For

This salad is a crowd-pleaser that fits right into so many occasions:

Entertaining guests: It looks gorgeous and tastes even better.
Weeknight dinners: Minimal effort, maximum flavor.
Vegetarian diets: No meat, but still hearty.
Beginner cooks: If you can chop veggies and whisk a dressing, you’re good to go.

It's also an excellent make-ahead option—just prep the veggies and dressing separately, then toss everything together when you're ready to serve.

Ingredients for The Best Greek Salad with Avocado and Capers

Core Ingredients

Let’s break down what goes into this beauty:

Avocado: Creamy, nutrient-rich, and a lovely contrast to the salty elements.
Capers: Little flavor bombs that bring a bright, briny punch.
Cherry Tomatoes: Juicy and sweet. Halved for easy bites.
Kalamata Olives: Deeply savory and distinctly Mediterranean.
Cucumber: Cool and crisp—perfect for balancing the richer elements.
Red Onion: Thinly sliced for a little bite.
Feta Cheese: Salty, tangy, and either crumbled or cubed.
Fresh Parsley (optional): Adds freshness and a pop of color.

For the dressing:

Extra-Virgin Olive Oil: Your base. Go for something fruity and high-quality.
Red Wine Vinegar: Adds just the right acidity.
Lemon Juice: Brightens everything up.
Garlic: Just one clove, minced finely.
Dried Oregano: Classic Greek flavor.
Salt and Black Pepper: To taste.

Each ingredient has a purpose and plays its part in making the salad sing.

Substitutions and Tips

Need to tweak? No problem.

No cherry tomatoes? Use grape tomatoes or even diced Roma.
No capers on hand? Try chopped green olives for a similar briny flavor.
Not a fan of feta? Goat cheese or cubed mozzarella are tasty alternatives.
Want a twist? Add a few slices of roasted red pepper or sun-dried tomatoes for depth.

The key is balance—make sure you’ve got creamy, salty, crunchy, and fresh elements all in one bowl.

Best Avocado for Greek Salad

The avocado needs to be just right: not too firm, not too soft.

Here’s how to pick the perfect one:

Gently press near the stem—it should give slightly, but not feel mushy.
If you’re prepping ahead, buy firmer avocados and let them ripen on the counter.
Cut and dice your avocado just before tossing it into the salad to keep it fresh and green.

Bonus tip: To help it hold its shape, dice it into medium cubes rather than thin slices.

Kitchen Tools You’ll Need

No need for fancy gadgets here—just the basics:

Must-Have Tools

Cutting board
Sharp knife
Large salad bowl
Small bowl or jar for dressing

Simple tools, simple cleanup. That’s the kind of recipe we love.

Nice-to-Have Tools

Mandoline slicer: For paper-thin cucumber or red onion.
Salad spinner: Especially helpful if you want to toss in some romaine or iceberg for extra crunch.

How to Make the Best Greek Salad with Avocado and Capers

This salad is as easy as it is delicious, and you don’t need any special skills to pull it off. Think of this as your no-stress guide to building a fresh, vibrant Greek salad that’s anything but boring. Let’s break it down step-by-step so you can feel confident from start to finish.

Step 1: Make the Dressing

First things first—whip up the dressing. It’s a simple, zesty blend that ties the whole salad together.

In a small bowl or jar, combine:

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1 clove garlic, finely minced
½ teaspoon dried oregano
Salt and black pepper to taste

Whisk it all together until it’s nicely blended. If you’re using a jar, just pop on the lid and give it a good shake. Let it sit for 5–10 minutes while you prep the rest—this helps the garlic and oregano infuse the oil.

Tip: Always taste the dressing. Everyone’s palate is different, so adjust the acidity or saltiness if needed.

Step 2: Prep the Veggies

Now it’s time to get chopping. Here’s what you’ll need:

Halve 2 cups of cherry tomatoes
Slice 1 cucumber (peeled if you prefer)
Thinly slice ½ red onion
Pit and halve ½ cup of Kalamata olives
Dice 1 ripe avocado
Drain ¼ cup of capers

Prep everything and set it aside in a large mixing bowl. Save the avocado for last so it stays fresh and doesn’t brown while you chop the other ingredients.

Tip: If red onion feels a little too sharp for your taste, soak the slices in cold water for 10 minutes to mellow the flavor.

Step 3: Assemble the Salad

Here comes the fun part—putting it all together.

Add all the prepped veggies, olives, avocado, and capers into your large salad bowl. Drizzle the dressing over the top and gently toss everything together. Be gentle, especially with the avocado and feta, so they don’t break down too much.

Pro Tip: Start with half the dressing, toss, and taste. You can always add more, but you can’t take it away once it’s in.

Step 4: Finish and Serve

Once everything is well-coated and looking vibrant, sprinkle ½ cup of crumbled or cubed feta cheese over the top. If you like, add a handful of chopped fresh parsley for brightness.

You can serve it right away, or let it sit in the fridge for 10–15 minutes to let the flavors mingle.

Tips for Success

Here’s how to get the absolute best results every time you make this salad:

Use ripe, but firm avocado. Too soft and it’ll mush into the mix.
Chop everything evenly. This helps with flavor distribution and presentation.
Don’t overdress the salad. A little goes a long way, and you can always serve extra on the side.
Serve it fresh. This salad is best the day it’s made, but it holds up surprisingly well for a few hours.

How to Store Greek Salad with Avocado and Capers

Got leftovers? Here’s how to keep them fresh and tasty.

At Room Temperature

This salad is best served immediately, but it’s okay to keep it at room temperature for up to 1–2 hours if you're serving it buffet-style or at a picnic.

In the Refrigerator

If you’re storing leftovers, transfer them to an airtight container and refrigerate for up to 2 days. The avocado may brown a bit, but the flavors will still be great. To freshen it up before eating, consider adding a few fresh avocado chunks or a quick splash of lemon juice.

Freezing Tips

Freezing isn’t recommended—this salad is all about fresh textures, and freezing will turn the vegetables soft and watery. That said, you can prep the dressing ahead and refrigerate it for up to a week. You can also chop and store most of the veggies (minus the avocado) the day before to save time.

Frequently Asked Questions

Can I make Greek salad ahead of time?

Yes! Just keep the dressing and chopped veggies in separate containers and combine them when you’re ready to serve. Add the avocado and feta last to keep everything looking fresh.

What do capers taste like?

Capers are small but mighty. They’re tangy, salty, and slightly floral—kind of like a lemony olive. They add a pop of brightness that cuts through the richness of the avocado and feta.

Is this salad keto-friendly?

It can be. Just go easy on the tomatoes, which are a bit higher in carbs. The rest of the ingredients, especially the healthy fats from the avocado and olive oil, are perfect for a low-carb lifestyle.

Can I swap lemon juice for lime juice?

Technically yes, but lemon really complements the Mediterranean flavor profile here. Lime leans a bit more tropical and might change the overall vibe.

Related Recipes

If you loved this Greek salad recipe, you might enjoy these Mediterranean-inspired dishes:

Avocado Toast with Feta Cheese – Creamy, crunchy, and packed with flavor.
Marinated Cucumber Salad – A crisp and tangy side dish that pairs well with any summer meal.
Grilled Steak Salad – Hearty and wholesome, perfect for outdoor dining.
Watermelon Salad with Feta – Sweet and salty in every bite.
Classic Greek Salad – A traditional version to compare with this modern twist.

Conclusion

This Greek salad with avocado and capers isn’t just a side—it’s a showstopper. It’s loaded with texture, layered with flavor, and simple enough to throw together on a busy weeknight. Whether you're serving it to guests or just treating yourself to something fresh, this recipe always delivers.

Try it once, and you'll find yourself coming back to it again and again. And if you do make it, don’t forget to share it with the people you love—it’s the kind of dish meant to be passed around the table.