Ingredients:

  • 2 large ripe avocados (approx. 14 oz / 400g), cubed
  • 2 cups (300g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ cup (75g) red onion, thinly sliced
  • ½ cup (75g) Greek feta cheese, crumbled
  • 1/3 cup (50g) Kalamata olives, pitted and halved
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove (3g) garlic, minced
  • ½ tsp (3g) dried oregano
  • ¼ tsp (1.5g) sea salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Dice the cucumber and avocado into uniform 1-inch pieces. Slice the red onion into paper-thin half-moons. Combine these with the halved cherry tomatoes in a large bowl.
  2. Combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is glossy and completely emulsified.
  3. Drizzle the dressing over the vegetables. Add the crumbled feta and Kalamata olives. Using a rubber spatula, gently fold the ingredients from the bottom up until every piece is coated but the avocado remains in distinct chunks.