Ingredients:

  • 60 ml extra virgin olive oil
  • 30 ml fresh lemon juice
  • 15 ml red wine vinegar
  • 1 clove garlic, minced
  • 5 g dried Mediterranean oregano
  • 2 g sea salt
  • 1 g black pepper
  • 300 g Hass avocados, cubed
  • 300 g English cucumber, sliced
  • 250 g cherry tomatoes, halved
  • 50 g red onion, thinly sliced
  • 75 g Kalamata olives, pitted and halved
  • 100 g Feta cheese, crumbled
  • 15 g fresh flat-leaf parsley, chopped

Instructions:

  1. Whisk the base. Combine the 60 ml olive oil, 30 ml lemon juice, 15 ml vinegar, minced garlic, 5 g oregano, salt, and pepper in a small bowl.
  2. Slice the cucumbers. Cut the 300 g English cucumber into 1 cm thick rounds, then halve them.
  3. Prep the tomatoes. Slice the 250 g cherry tomatoes in half lengthwise.
  4. Tame the onions. Thinly slice the 50 g red onion into half moons.
  5. Prepare the olives. Halve the 75 g Kalamata olives.
  6. Cube the avocado. Carefully dice the 300 g avocado into 2 cm chunks.
  7. Combine the vegetables. Place the cucumbers, tomatoes, onions, and olives in your large mixing bowl.
  8. Apply the dressing. Pour the vinaigrette over the vegetable mix and toss well.
  9. Fold in creaminess. Add the avocado cubes and 100 g crumbled feta.
  10. Final garnish. Gently fold the mixture twice with a spatula and top with 15 g chopped parsley. Serve immediately while the cucumbers are at their peak crunch.