- 1½ cups of chopped tomatoes – I used cherry tomatoes
- 1 cucumber – peeled and seeded then diced
- 1 avocado – diced
- 4 oz feta cheese – cubed
- 2 tbs minced red onion
- 1 handful parsley – minced – about 2 tbs
- 2 tbs olive oil
- 1 tbs red wine vinegar
- 8 twists of black pepper from a pepper mill
- Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
- Peel and seed one cucumber and dice. Add to bowl.
- Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
- Cube feta and add to bowl.
- Add minced red onion and minced parsley to bowl.
- Whisk together olive oil, red wine vinegar and black pepper – pour over salad.
- Toss gently so the feta and avocado don’t break up. Serve immediately.
- If refrigerating – keep the avocado aside and add before severing.