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This article is written by a student writer from the Her Campus at Brown chapter.

Once a week, my roommate Bea makes dinner for all of us. Usually, this means that she whips up her “famous salad” over a bed of pearled couscous. This salad is super healthy, easy, and so so delicious, and can be made with or without many of the listed ingredients. Just throw in what you like, toss it all together, and a freshly made dinner awaits! Find the recipe down below (credit: https://cafedelites.com/avocado-greek-salad/)

For The Dressing:

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced garlic (or 1 large garlic cloves, minced)
  • 2 teaspoons dried oregano (plus extra to serve)
  • 1/4 teaspoon salt

For The Salad:

  • 1 large cucumber , halved lengthways and sliced
  • 4 vine ripened tomatoes , cut into wedges
  • 1 green pepper (capsicum), deseeded and sliced
  • ½ red onion , sliced thinly
  • 7 oz | 200 g good quality creamy feta cheese , cubed
  • ½ cup (3 oz | 80 g) pitted Kalamata olives
  • 1 large avocado , diced


  • Whisk together dressing ingredients in jug or jar.
  • Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with extra salt ONLY IF NEEDED (depending how salty your feta cheese is). To serve, sprinkle over extra oregano (optional). Serve with chicken, fish, lamb, beef, the options are endless!
Maddie is a junior at Brown from Connecticut. She is concentrating in Economics.