Simple Summer Salad With Feta

By Yasmin Fahr

Published July 30, 2024

Simple Summer Salad With Feta
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5(218)
Comments
Read comments

This refreshing, seemingly everyday green salad has a surprise at the bottom: A layer of creamy feta stirred into yogurt awaits, giving tangy richness by the forkful. Its base of greens, radishes and avocado is dressed with a simple lemon-Dijon vinaigrette, making this salad endlessly adaptable, depending on the season and your pantry. For crunch, you could add a handful of toasted pumpkin or sunflower seeds or broken bits of toasted pita, inspired by fattoush. If in need of protein, some chickpeas or white beans will do the trick. You could even turn this into a more filling summertime snack or meal by layering the feta-yogurt sauce on top of crunchy store-bought tostadas and piling the salad on top.

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Ingredients

Yield:6 to 8 servings
  • 1large lemon, juiced (about 3 tablespoons)
  • 1teaspoon Dijon mustard
  • 3tablespoons olive oil
  • Flaky salt and freshly cracked black pepper
  • 1¼ to ½pounds crunchy lettuce, like Little Gem, red or green leaf or romaine, gently torn or chopped into bite-size pieces
  • 5ounces baby arugula
  • 4medium radishes, trimmed and thinly sliced
  • 1ripe avocado, cubed
  • ½cup thick, full-fat yogurt (preferably Greek or Icelandic)
  • 1teaspoon honey
  • ½cup crumbled feta
  • ¼cup chopped parsley leaves and tender stems
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

142 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 362 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk together the lemon, mustard and olive oil until smooth. Season lightly with salt and a few grinds of pepper. Gently mix in the lettuce, arugula, radishes and avocado. Season to taste with salt and pepper.

  2. Step 2

    On the bottom of a large salad bowl or shallow platter, mix together the yogurt, honey, feta and half the parsley. Season to taste with salt and pepper. Spread out in an even layer on the bottom.

  3. Step 3

    Pile the salad on top of the seasoned yogurt. Garnish with the remaining parsley and a few grinds of pepper. For each serving, scoop deeply to include some of the feta blend on the bottom of the bowl.

Ratings

5 out of 5
218 user ratings
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Comments

Anne Hansen

The lemon in the dressing was a perfect compliment to the yogurt feta mixture. I added a bit of finely chopped mint to it. Next day I topped the salad with a chunk of leftover salmon for lunch. Really delicious!

To Add

Added pumpkin seeds and sliced almonds

Joan W.

The ease of this saved me from a pizza on Friday night. I added chicpeas cherry tomatoes and croutons. I wished I had cucumber. It is substantial enough for dinner for sure.

carolandcampbell

I made this with romaine and arugula. I prepared the dressing for the greens and feta, yogurt and parsley ahead of time and refrigerated. I recommend taking them both out of the fridge about 45 minutes prior to assembling so the feta and yogurt softens and the dressing becomes more flavorful at almost room temperature. I enjoyed and would take to a summer party. I wonder about just drizzling the feta and yogurt over top and adding the extra parsley for garnish with a splash of lemon!

Yangyang

Great salad. Added cucumbers and had it with some fresh homemade focaccia.

Caroline

This is very tasty but note it makes a crazy amount of salad and not very much feta spread. Hard to find a serving tray/bowl of the right size as well. I ended up plating it by putting feta in each bowl and then serving the salad on top.

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