Use your garden to it’s full potential
As much as I love a good leafy green salad, it’s nice to ditch the greens once in a while in favor of an easy tossed salad like this Crunchy Greek Salad with Avocado and Feta. I almost called this a “Garden Bounty Salad” because it truly is a salad that utilizes the bounty of a summer vegetable garden. When coupled with some Kalamata olives, avocado, feta, and a light vinaigrette, this veggie-packed salad really shines.
Though we’re several weeks out from the official start date of summer, I’m getting this recipe to you now because if you’re like me, you’ll soon be up to your elbows in tomatoes, peppers, cucumbers, and herbs and the temps will be way too warm to even think of turning your oven on. Whip this beauty up in less than 10 minutes with a simple chop and toss and enjoy it all summer long!
The right vinegar is key to a perfect vinaigrette
The veggies, Kalamata olives, and feta are all perfectly capable of doing the heavy lifting in this recipe, so it’s important that the vinaigrette stays simple. I prefer to use a champagne vinegar in this dish because it is particularly light and mellow, offering the perfect tang to this Crunchy Greek Salad without overpowering any of the fresh produce. If you do not have champagne vinegar on hand, you may swap for an alternative but it will have varying effects on this dish:
- White wine vinegar: This would be my second choice for this salad if you aren’t able to procure champagne vinegar. White wine vinegar is very similar to champagne, but with a slightly bolder flavor. This is still a great option for vinaigrettes, but pales slightly in comparison to the mellow flavor of the champagne vinegar for this particular salad.
- Red wine vinegar: This is another great option for vinaigrettes in general. Slightly more pronounced in flavor than a white wine vinegar, but still mellow enough to enhance the flavor of a vinaigrette without dominating the flavor profile. This is certainly not my first choice for this particular salad, but a perfectly copasetic option if it’s all you have on hand.
- Apple cider vinegar: I use this vinegar for so many dishes, that it’s a primary staple in my pantry. It’s considerably more tart than it’s champagne and wine counterparts, but still a reasonable option if you really wanted to use it. Remember, we’re trying to elevate the vegetables, not overpower them, so you may want to decrease the amount of apple cider vinegar you use in proportion to the preferred champagne vinegar in this recipe. Either way, you will most certainly end up with a zippier and tangier salad using this option though, so keep that in mind.
- Traditional distilled white vinegar: I’ve listed this only because I feel confident I’m going to get questions about it. Though traditional distilled white vinegar is acceptable in “some” vinaigrettes, it’s quite bold and pungent so I highly recommend you skip this one for this particular dish and save it for when you’re ready to pickle some of the gorgeous vegetables from your garden instead.
What should I serve Crunchy Greek Salad with Avocado and Feta with?
This Crunchy Greek Salad is stellar with just about anything you’re grilling! It’s a great way to dress up simple grilled chicken breasts or as a side for burgers. If you’re vegetarian, I think this would be beautiful served with grilled halloumi or tofu steaks. I also particularly love serving this Crunchy Greek Salad with these recipes:
- Greek Lamb Meatballs with Tzatziki Sauce
- Mediterranean Turkey Burgers
- Salmon dressed with this Lemon Dill Cream Sauce
How long will this dish keep?
Because this Crunchy Greek Salad contains high-water content produce like cucumbers and easily bruised avocados, the salad will eventually begin to break down, so I prefer to eat this dish within the first 2 days or so for the best texture. Leftovers should be stored in an air-tight container in the refrigerator.
WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?
- A cutting board
- A chef’s knife
- A large bowl
- Measuring cups and measuring spoons
- Two wooden serving spoons or salad serving utensils
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
A note about Garlic Oil
I use garlic-infused olive oil rather than whole garlic in my recipes because I personally don’t tolerate whole garlic very well. Garlic is high in fructans, a type of Fodmap (short-chain carbohydrates that are poorly absorbed in the small intestine). As an alternative, a good garlic-infused olive oil can be a great substitution for those with similar intolerances or who follow a SIBO-specific or Low-FODMAP diet. I personally love using garlic-infused olive oil in my cooking to get that delicious garlic flavor without the tummy-ache.
I understand that this particular food intolerance is not a problem for many others though, so I always try to make sure that a reasonable swap is listed in my recipes. This salad is perfectly delicious with fresh minced garlic and a good extra virgin olive oil, so there’s no need to run out and buy special ingredients for this salad. If you do have a similar intolerance or are just interested in trying garlic-infused olive oil out, I usually buy this one.
A note for special diets
This Crunchy Greek Salad is grain-free, gluten-free, refined sugar-free, low-carb, and friendly for Keto and Vegetarian diets. Though technically friendly for Low-Fodmap diets, you’ll want to watch the amount of avocado you use in this dish if you follow this diet. If you omit the feta, this dish is friendly for Paleo and Whole30 diets, but the feta is so good in this that I hope you don’t have to!
This Crunchy Greek Salad truly utilizes the bounty of a summer vegetable garden. When coupled with some Kalamata olives, avocado, feta, and a light vinaigrette, this quick veggie-packed salad really shines.
- 2 bell peppers (about 2 3/4 cups), chopped (I prefer red and yellow)
- 2 cups cherry tomatoes, sliced in half
- 2 cups English cucumber, halved and sliced into half moons
- 1 cup avocado, diced
- 1 cup feta cheese, diced block or crumbled
- 1 cup Kalamata olives, pitted
- 1/4 cup fresh Italian parsley, chopped (may sub 4 tsp dried parsley)
- 2 tbsp fresh oregano, chopped (may sub 2 tsp dried oregano)
- 3 tbsp garlic oil (may sub 3 tbsp olive oil + 3 cloves minced garlic)
- 3 tbsp Champagne vinegar
- 1 1/2 tsp sea salt
- cracked black pepper, to taste
- Gently toss ingredients in a large bowl until well combined.
- Store in the refrigerator until ready to serve.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1/6th of recipe
- Calories: 262
- Sugar: 4 g
- Sodium: 1082 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 7 mg
Keywords: Crunchy Greek Salad