Simple Summer Salad with Feta Recipe

Introduction

This Simple Summer Salad with Feta is a fresh, vibrant dish perfect for warm weather. Combining crisp greens, creamy avocado, and tangy feta with a zesty lemon dressing, it’s an easy way to enjoy seasonal flavors in a light, satisfying salad.

Ingredients

• 1 large lemon, juiced (about 3 tablespoons)
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• Flaky salt and freshly cracked black pepper
• 1 1/4 to 1/2 pounds crunchy lettuce (Little Gem, red or green leaf, or romaine), gently torn or chopped into bite-size pieces
• 5 ounces baby arugula
• 4 medium radishes, trimmed and thinly sliced
• 1 ripe avocado, cubed
• 1/2 cup thick, full-fat yogurt (preferably Greek or Icelandic)
• 1 teaspoon honey
• 1/2 cup crumbled feta
• 1/4 cup chopped parsley leaves and tender stems

Instructions

1. Step 1: In a large bowl, whisk together the lemon juice, Dijon mustard, and olive oil until smooth. Season lightly with flaky salt and a few grinds of black pepper. Gently toss in the lettuce, arugula, radishes, and avocado. Taste and adjust seasoning with salt and pepper as needed.
2. Step 2: In the bottom of a large salad bowl or shallow platter, combine the yogurt, honey, crumbled feta, and half of the chopped parsley. Season with salt and pepper, then spread this mixture evenly across the bottom.
3. Step 3: Pile the dressed salad on top of the yogurt and feta layer. Garnish with the remaining parsley and a few additional grinds of black pepper.
4. Step 4: To serve, scoop deeply to include some of the feta-yogurt blend from the bottom with each portion of salad for the best flavor combination.

Tips & Variations

• Substitute the full-fat yogurt with dairy-free yogurt for a vegan-friendly version, and replace feta with a plant-based cheese alternative.
• For added crunch, sprinkle toasted nuts or seeds like almonds or pumpkin seeds on top before serving.
• If avocados aren’t in season, cucumber cubes make a refreshing alternative.

Storage

Store any leftover salad and feta-yogurt mixture separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving again to keep greens crisp. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, but keep the salad greens and dressing separate until serving to prevent wilting. The yogurt and feta mixture can be made a few hours ahead for convenience.

What type of lettuce works best in this salad?

Crunchy lettuces like Little Gem, romaine, or red and green leaf lettuce provide a nice texture contrast, but feel free to use your favorite salad greens.

Simple Summer Salad with Feta Recipe

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4.8 from 85 reviews

This Simple Summer Salad With Feta is a fresh and vibrant dish perfect for warm-weather meals. Featuring crunchy lettuce, peppery arugula, crisp radishes, and creamy avocado, all tossed in a zesty lemon-Dijon dressing and layered over a luscious yogurt, honey, and feta blend. It’s a light, refreshing salad that balances bright citrus, creamy textures, and savory feta, making it ideal as a side or a light main course.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 1 large lemon, juiced (about 3 tablespoons)
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• Flaky salt and freshly cracked black pepper, to taste

Salad

• 1 1/4 to 1/2 pounds crunchy lettuce (Little Gem, red or green leaf, or romaine), gently torn or chopped into bite-size pieces
• 5 ounces baby arugula
• 4 medium radishes, trimmed and thinly sliced
• 1 ripe avocado, cubed

Yogurt and Feta Base

• 1/2 cup thick, full-fat yogurt (preferably Greek or Icelandic)
• 1 teaspoon honey
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped parsley leaves and tender stems

Instructions

1. Prepare the Dressing and Salad: In a large bowl, whisk together the lemon juice, Dijon mustard, and olive oil until smooth. Season lightly with flaky salt and a few grinds of freshly cracked black pepper. Gently toss in the lettuce, baby arugula, sliced radishes, and cubed avocado. Taste and adjust the seasoning with additional salt and pepper if needed.
2. Make the Yogurt and Feta Base: On the bottom of a large salad bowl or a shallow platter, combine the thick yogurt, honey, crumbled feta, and half of the chopped parsley. Season this mixture lightly with salt and pepper, then spread it out evenly across the base.
3. Assemble the Salad: Pile the dressed salad mixture on top of the yogurt and feta base. Garnish the salad with the remaining parsley and finish with a few grinds of black pepper for a fresh touch.
4. Serve: For each serving, scoop the salad deeply to include some of the flavorful feta and yogurt blend from the bottom, ensuring every bite has a creamy and tangy contrast.

Notes

• Use full-fat yogurt for the richest texture and flavor; Greek or Icelandic-style yogurt works best.
• Flaky salt adds a nice crunchy texture; if unavailable, kosher salt is a good substitute.
• For an extra kick, add a pinch of red pepper flakes to the dressing.
• Prepare the salad just before serving to keep avocado fresh and prevent the greens from wilting.
• This salad pairs beautifully with grilled chicken or fish for a complete meal.

Keywords: summer salad, feta salad, avocado salad, Mediterranean salad, no-cook salad, fresh salad, yogurt salad dressing