Name: Crunchy Greek Salad with Avocado and Feta
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 2 large (375 g) bell peppers, chopped (red, orange, or yellow); 2 cups (360 g) cherry tomatoes, sliced in half; 1 large (350 g) English cucumber, sliced into half-moons; 1 large (200 g) avocado, diced; 8 oz Greek block-style feta cheese, diced; 1 cup (150 g) Kalamata olives, pitted; ½ large (150 g) red onion, thinly sliced or finely diced; 4 tbsp fresh Italian parsley, chopped — or 4 tsp dried parsley; 2 tbsp fresh oregano, chopped — or 2 tsp dried oregano; 3 tbsp olive oil; 3 tbsp Champagne vinegar; 2 cloves garlic, minced — or 1/4 tsp garlic powder; 1 ½ tsp kosher salt; ¼ tsp Cracked black pepper

Description

This Crunchy Greek Salad with Avocado and Feta is everything I want in a summer salad: crisp bell peppers, juicy cherry tomatoes, cool cucumber, sharp red onion, creamy avocado, and salty feta tossed with briny Kalamata olives and a tangy Champagne vinaigrette. Fresh, colorful, and Mediterranean-inspired, this easy side dish comes together in just 10 minutes — no stove required.

Ingredients

Scale

2 large (375 g) bell peppers, chopped (red, orange, or yellow)
2 cups (360 g) cherry tomatoes, sliced in half
1 large (350 g) English cucumber, sliced into half-moons
1 large (200 g) avocado, diced
8 oz Greek block-style feta cheese, diced
1 cup (150 g) Kalamata olives, pitted
½ large (150 g) red onion, thinly sliced or finely diced
4 tbsp fresh Italian parsley, chopped — or 4 tsp dried parsley
2 tbsp fresh oregano, chopped — or 2 tsp dried oregano
3 tbsp olive oil
3 tbsp Champagne vinegar
2 cloves garlic, minced — or 1/4 tsp garlic powder
1 ½ tsp kosher salt
¼ tsp Cracked black pepper

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Instructions

Combine the Salad Base: Place the bell peppers, cherry tomatoes, cucumber, avocado, red onion, feta, and olives in a large mixing bowl.
Make the Dressing: In a small bowl or measuring cup, whisk together the olive oil, Champagne vinegar, garlic, kosher salt, black pepper, parsley, and oregano until well combined. (For low FODMAP: use garlic-infused olive oil and omit the red onion.)
Dress, Toss, and Serve: Pour the dressing over the salad, toss gently to combine, and serve immediately. Refrigerate leftovers for up to 2 days. Note: the vegetables and avocado will soften as the salad sits, but the flavors will continue to meld.

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.

8/26/25 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.

Low FODMAP Option: Omit red onion and substitute garlic-infused olive oil for olive oil and garlic.

Best Feta: Block-style feta packed in brine has the best texture and flavor.

Extra Fiber and Protein: For extra fiber and plant-based protein, toss in a can of drained and rinsed chickpeas or cannellini beans.

Nutrition

Serving Size: about 1 cup
Calories: 232
Sugar: 5 g
Sodium: 806 mg
Fat: 18 g
Saturated Fat: 4 g
Carbohydrates: 13 g
Fiber: 6 g
Protein: 6 g
Cholesterol: 10 mg