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
- Gently toss ingredients in a large bowl until well combined.
- 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