Description
A refreshing and vibrant Simple Summer Salad with Feta, combining crisp lettuce, peppery arugula, crunchy radishes, creamy avocado, and a tangy lemon-Dijon dressing. Finished with a rich yogurt, honey, and feta base for a flavorful and satisfying light meal or side dish perfect for warm weather.
Ingredients
Scale
Dressing
- 1 large lemon, juiced (about 3 tablespoons)
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Flaky salt and freshly cracked black pepper, to taste
Salad
- 1 1/4 to 1/2 pounds crunchy lettuce (Little Gem, red or green leaf, or romaine), gently torn or chopped into bite-size pieces
- 5 ounces baby arugula
- 4 medium radishes, trimmed and thinly sliced
- 1 ripe avocado, cubed
Feta Yogurt Base
- 1/2 cup thick, full-fat yogurt (preferably Greek or Icelandic)
- 1 teaspoon honey
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped parsley leaves and tender stems
Instructions
- Prepare the Dressing: In a large bowl, whisk together the lemon juice, Dijon mustard, and olive oil until smooth and emulsified. Season lightly with flaky salt and a few grinds of freshly cracked black pepper to taste.
- Toss the Salad: Gently mix the torn lettuce, baby arugula, thinly sliced radishes, and cubed avocado into the dressing. Adjust seasoning with additional salt and pepper as needed to balance the flavors.
- Make the Feta Yogurt Base: In a large salad bowl or shallow platter, combine the thick full-fat yogurt, honey, crumbled feta, and half of the chopped parsley. Season this mixture with salt and pepper to taste, then spread it evenly along the bottom of the bowl or platter.
- Assemble the Salad: Pile the dressed salad mixture on top of the layered yogurt and feta base in the bowl. Garnish with the remaining parsley and a few fresh grinds of black pepper for finish and color contrast.
- Serve: When serving, scoop generously from the salad ensuring each portion has a good amount of the creamy feta yogurt base along with the fresh salad for a balanced bite.
Notes
- Use thick, full-fat Greek or Icelandic yogurt for the best texture and flavor contrast with the feta.
- For a vegetarian diet, ensure the feta cheese is made with vegetarian rennet.
- This salad is best served immediately to keep the lettuce crisp and avocado fresh.
- Variations can include adding toasted nuts or seeds for additional texture.
- Use flaky salt for a delicate crunch and to enhance flavor without overpowering.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: summer salad, feta salad, avocado salad, lemon dressing, no-cook salad, Mediterranean salad, healthy salad, yogurt salad
