If you didn’t know, I am one quarter Greek. I know, you can’t tell from my blonde hair – but my hair is completely natural! Yes, I’m a blonde Greek. My dad is 50% Greek, and his mom (my YiaYia) was 100% Greek. She was the only one in her family of 12 children that did not marry a Greek!
Whenever we got together with my dad’s side of the family, it was literally like My Big Fat Greek Wedding. That movie is so good, and so true. I absolutely love being Greek – and I love the food! Our parties were always rocking, and the food was always amazing.
So, most nights of my childhood we had Greek salad with dinner. It was something that was very familiar to me and something I still eat very frequently. I remember helping my mom make the simple salads and her yelling at me for eating the whole jar of Kalamata Olives as I helped. I’m an olive fiend! Delaney still can’t believe how man olives I eat with my Greek – anything. So, today I’m sharing my recipe for this simple Greek Avocado Toast. This is something I eat for lunch on the regular. It’s so good, it’s so easy, and it’s loaded with veggies and protein!
Tips for making the best Greek Avocado Toast
• Use a white bread or sourdough bread. Don’t use any wheat breads, challah bread, or honey bread as the sweetness of those won’t be good with this flavor profile.
• Makes sure your avocados are ripe, as always! If they are ripe, they will be dark black on the outside and will have a firm but somewhat softness when you gently squeeze them. If they are rock hard or very green on the outside, you can leave them out on the counter to ripen, and then put them in the fridge once they are ready.
• Buy block Feta cheese. Never, never, never buy the crumbled Feta. Even if you are going to crumble it yourself, you still buy the block Feta and then crumble it. The pre-crumbled Feta usually has additives in it and it doesn’t stay as fresh for as long as the block.
Greek Avocado Toast
Makes 2 slices
2 slices organic sourdough bread
Half organic avocado
Salt and pepper to taste
4 slices organic cucumber, diced
2 slices organic red onion, diced
1 small organic tomato, diced
1/4 cup block feta, crumbled
8 to 10 kalamata olives, sliced
2 sprigs fresh oregano, sliced
Toast the sourdough to your liking. Spread 1/4 of the avocado onto each slice and top with a sprinkle of salt and pepper.
Generously sprinkle the diced cucumber, red onion, tomato, Feta, and olives onto each piece of toast. Top with fresh oregano.
Gluten Free – Use gluten free bread.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!