Ingredients:

  • 60 ml extra virgin olive oil
  • 1 large lemon, zested and juiced (approx. 45ml juice)
  • 1 clove garlic, microplaned
  • 5 g dried oregano
  • 5 g za'atar
  • 2 g sea salt and cracked black pepper
  • 300 g ripe Haas avocados, cubed
  • 250 g cherry tomatoes, halved
  • 3 Persian cucumbers, sliced into half-moons
  • 50 g red onion, thinly sliced
  • 50 g Kalamata olives, pitted and halved
  • 60 g feta cheese, crumbled
  • 15 g fresh flat-leaf parsley, roughly chopped

Instructions:

  1. Whisk the liquids. Combine 60 ml olive oil and 45 ml lemon juice in a small jar. Note: Shake vigorously to create a temporary emulsion.
  2. Infuse the aromatics. Add the microplaned garlic, 5 g oregano, 5 g za'atar, and 2 g salt and pepper to the dressing.
  3. Macerate the onions. Toss the 50 g of sliced red onion into the dressing first. Note: This softens their bite and pickles them slightly.
  4. Halve the gems. Slice 250 g of cherry tomatoes until the juices are just visible at the cut.
  5. Prep the crunch. Slice the 3 Persian cucumbers into half moons about 5mm thick.
  6. Combine the base. Mix the tomatoes, cucumbers, and 50 g of olives in your large bowl.
  7. Dice the avocado. Cube 300 g of avocado until the pieces are uniform and velvety.
  8. The gentle fold. Add the avocado and the dressing to the bowl. Note: Use a silicone spatula to prevent bruising the avocado.
  9. Add the accents. Sprinkle 60 g of feta and 15 g of chopped parsley over the top.
  10. Final rest. Let the salad sit for 5 minutes until the flavors have melded and the aroma is heady.