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Crunchy Greek Salad with Avocado and Feta in a white bowl resting on a yellow cloth on a wooden table with salad servers next to the bowl

Crunchy Greek Salad with Avocado and Feta

  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 portions 1x
  • Category: Salads & Dressings, Sides
  • Cuisine: Greek

Description

This Crunchy Greek Salad truly utilizes the bounty of a summer vegetable garden. When coupled with Kalamata olives, avocado, feta, and a light vinaigrette, this quick veggie-packed salad really shines.


Ingredients

Scale
  • 2 large (337 g) bell peppers, chopped (I prefer red, orange, and/or yellow)
  • 2 cups (356 g) cherry tomatoes, sliced in half
  • 1 large (308 g) English cucumber, sliced into half-moons
  • 1 large (153 g) avocado, diced
  • 8 oz Greek block-style feta cheese, diced
  • 1 cup (150 g) Kalamata olives, pitted
  • 4 tbsp fresh Italian parsley, chopped —  OR — 4 tsp dried parsley
  • 2 tbsp fresh oregano, chopped — OR — 2 tsp dried oregano
  • 3 tbsp garlic-infused olive oil — OR — 3 tbsp olive oil + 2 cloves minced garlic
  • 3 tbsp Champagne vinegar
  • 1 1/2 tsp Kosher salt
  • cracked black pepper, to taste

Instructions

  1. Gently toss ingredients in a large bowl until well combined.
  2. Store in the refrigerator until ready to serve.

Notes

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.

8/11/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.


Nutrition

  • Serving Size: 1/8th of recipe
  • Calories: 235
  • Sugar: 4 g
  • Sodium: 904 mg
  • Fat: 19 g
  • Saturated Fat: 5 g
  • Carbohydrates: 13 g
  • Fiber: 6 g
  • Protein: 7 g
  • Cholesterol: 24 mg

Keywords: Greek Salad, kalamata olives, feta cheese, english cucumber, champagne vinegar