I was recently on a table with journalists and they asked me what my favorite salad is. Many recipes I thought, but ultimately or traditional, classic Greek salad was the answer.

I told them of course that the greek salad – in all its variants – is my beloved, especially the greek salad with avocado.

To my surprise, they had not heard it before. They were in great surprise that such a “new” product of the market could be married with such a traditional recipe.That’s why I decided to share this recipe here.

Because that in my palate is something ordinary, but for many (new and old) friends it is something original and unprecedented.


  • 350 gr cherry tomatoes
  • 1/3 dried onion
  • 5-6 barley rusks
  • ½ cucumber
  • ½ green pepper
  • 1/2 avocado
  • 1 handful baby arugula
  • 3 tablespoon olive oil for rurks and extra for serving
  • salt
  • pepper
  • 1/2 lemon (juice)
  • 10-15 olive fillets
  • 1 tablespoon capers
  • 150 gr feta cheese
  • ½ teaspoon oregano


  • Cut pepper and cucumber into cubes and put them in a bowl.
  • Cut the cherry tomatoes in the middle and pour them into the bowl.
  • Cut the onion into very thin slices, wash it in a little water, drain it well by hand and add it to the bowl with the other vegetables.
  • In a salad bowl put the rusks and sprinkle with olive oil.
  • Add the arugula and top with finely chopped vegetables.
  • Then cut the avocado into cubes and sprinkle it with lemon juice.
  • Add it to the salad bowl.
  • Then add the olive oil, salt, pepper and stir with a spoon.
  • Serve on a dish and pour over the olives, oregano, feta, caper and sprinkle with enough olive oil.

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