Mediterranean Avocado Salad

Give avocado salad Mediterranean magic with briny Kalamata olives, fragrant za’atar, and griddled halloumi cheese! This is your classic cucumber, tomato, and avocado salad recipe brought to the next level. And it couldn’t be easier to throw together!  

Of course, you could happily toss cucumber, tomato, and avocado with olive oil and lemon juice and call it a day. But when you want something extra special, this avocado tomato salad recipe with grilled halloumi is well worth the extra 3 minutes!

Growing up in Egypt, we’d often buy grilled halloumi from a street vendor and eat it right off the stick, still hot from the fire and sometimes dripping with sweet honey. When grilled correctly, this salty Cypriot cheese becomes deliciously melty on the inside with a golden, crisp surface.

I love to quickly grill halloumi on my griddle for an extra rich and flavorful “crouton” for all sorts of salads, from this avocado tomato salad, to sweet arugula peach salad, to savory roasted vegetable salad. (And if you don’t feel like cooking, you can always swap in feta.)

With sweet summer tomatoes, creamy avocado, and a zesty lemon vinaigrette, this is a beautiful salad for cookouts all summer. It’s fresh, feel-good, goes with everything, yet brings a wow-factor that makes it fun to share!

Avocado Salad Ingredients and Substitutions 

Though the ingredients for this avocado salad recipe may seem exotic, they’re all easy to source (or swap, and I give substitutions below). You’ll need: 

For the Avocado Salad Dressing

• Lemon: Use untreated if you can as we use both the zest and the juice. Lime works here too. 
• Extra virgin olive oil: I especially love our robust and peppery Spanish Hojiblanca with this recipe, but any high-quality extra-virgin variety will suit. 
• Garlic: Adds a spicy, sweet, and savory kick. Leave this off if you can’t do raw garlic. For a milder option, let it marinate in the lemon juice for 15 minutes or so and strain it out before serving. 
• Za’atar: I think of za’atar as a bit of Mediterranean magic, bringing an aromatic, tart, and nutty depth in just a pinch. It makes this simple cucumber, tomato, and avocado salad very memorable!
  • READ MORE: What is Za’atar and How to Use It 
  • TRY IT: I searched far and wide for the best za’atar blend for our shop, with a perfect mix of fragrant wild thyme, tart sumac, and toasty sesame seeds. You can find it here.
  • BEST SUBSTITUTE: Greek oregano or Italian seasoning (I make my own).
• Kosher salt and black pepper perk up the flavor, turning avocado from rather dull to delicious. 

For the Avocado Salad

• Halloumi cheese (optional): Leave this off or swap with crispy roasted chickpeas for a dairy-free option. Or substitute with crumbled feta, goat cheese, shaved parmesan, or torn mozzarella.
• Roma tomatoes: Substitute cherry tomatoes, grape tomatoes, or a good summer heirloom tomato.
• English cucumber: Or swap in Persian cucumber. If you substitute with a standard slicing cucumber, just be sure to peel off the waxy skin. 
• Shallot: Swap in green onion, red onion, or chives.
• Olives: I love rich and punchy Kalamata olives here, but you can use any high-quality olives you have. Substitute with capers or pickled red onions (I make my own).
• Basil: I love the summer smell of fresh basil and tomatoes, but any tender green herbs work with this recipe. Cilantro, parsley, mint, or dill. 
• Avocados: Ripe avocados feel just like a ripe peach–they should give a little when you press without completely sinking in. Dark, bumpy skin is also a good sign. Green skin means it’s not ready yet. 

How to Make this Avocado Salad Recipe

If you plan to serve with the halloumi cheese, griddle it just before serving so it’s still deliciously crispy and warm. 

• Prepare the vinaigrette. Zest 1 lemon into a medium mixing bowl or mason jar, then slice it in half and squeeze in the juice. Add 1/4 cup extra virgin olive oil, 1 minced garlic clove, and 1 1/2 teaspoons za’atar. Whisk or shake until well combined, then season to taste with salt and pepper. Set aside for now.
• Prep the salad ingredients, adding them your salad bowl as you go. Dice 2 large Roma tomatoes and 1/2 an English cucumber. Thinly slice 1 shallot. Add 1/4 cup pitted olives. 
• Dress the salad. Give the vinaigrette another shake, then pour into the bowl and toss. Taste and adjust seasoning. Stack 10-15 basil leaves and roll them like a cigar, then thinly slice crosswise to make a chiffonade cut. Slice 2 avocados in half and remove the pit, then dice. Add the avocado and basil to the salad along and give everything a very gentle toss.
• Optionally, griddle (or grill) the halloumi. Heat an indoor griddle over medium heat. Cut 3 to 4 ounces of halloumi cheese into small cubes, then toss with 1 to 2 tablespoons extra virgin olive oil in a small bowl. Add the halloumi to the griddle for 2-3 minutes, turning over on all sides, until lightly browned and nice char marks appear (it should be crisp on the outside and nice and melty on the inside. Add the grilled halloumi to the salad.
• Finish and serve. Sprinkle on a bit more za’atar and serve immediately.

What to Serve with Avocado Salad 

Just like your standard avocado tomato salad, this Mediterranean version goes with just about anything. You really can’t go wrong. But grilled mains are where it thrives—and feel free to cook the halloumi right on the grill just before serving.

I love it as a light and fresh side to burgers, like our Greek-style lamb burgers. Simple sides like grilled salmon are also delicious for a lighter meal on a hot day. Or, for a vegetarian cookout, serve with grilled vegetable kabobs, and romesco sauce for dipping.

More Avocado Salad Recipes 

Entree

Shrimp Pasta Salad with Avocado and Feta

Salads

Avocado Tuna Salad with Citrus

Salads

Arugula Salad with Tomato, Cucumber, and Avocado

Vegetarian

Avocado Egg Salad