Greek Salad


2 cups of feta cheese crumbles
1 pint of cherry tomatoes, rinsed
1 10 ounce jar of Kalamata olives, drained
2 medium ripe avocados (or 1 large, 1 small)
1/4 cup of olive oil
1/4 teaspoon of salt (preferably sea or pink Himalayan)
1/4 teaspoon of black pepper
1/8 teaspoon of cayenne pepper
1/8 teaspoon of garlic powder
1/2 of a lemon (optional)


Slice olives and cherry tomatoes. Skin and pit avocados, then dice into bite-sized pieces. Combine spices/seasonings and oil for dressing. Place olives, tomatoes, feta, and avocados in a large bowl and gently fold with a spoon or rubber spatula. Drizzle dressing on salad and again, toss gently to distribute. Proportions of all ingredients can be tailored to taste. Makes approximately 6 servings.

greek salad