Simple Summer Salad With Feta
This refreshing, seemingly everyday green salad has a surprise at the bottom: A layer of creamy feta stirred into yogurt awaits, giving tangy richness by the forkful. Its base of greens, radishes and avocado is dressed with a simple lemon-Dijon vinaigrette, making this salad endlessly adaptable, depending on the season and your pantry. For crunch, you could add a handful of toasted pumpkin or sunflower seeds or broken bits of toasted pita, inspired by fattoush. If in need of protein, some chickpeas or white beans will do the trick. You could even turn this into a more filling summertime snack or meal by layering the feta-yogurt sauce on top of crunchy store-bought tostadas and piling the salad on top.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1large lemon, juiced (about 3 tablespoons)
- 1teaspoon Dijon mustard
- 3tablespoons olive oil
- Flaky salt and freshly cracked black pepper
- 1 ¼to 1/2 pounds crunchy lettuce, like Little Gem, red or green leaf or romaine, gently torn or chopped into bite-size pieces
- 5ounces baby arugula
- 4medium radishes, trimmed and thinly sliced
- 1ripe avocado, cubed
- ½cup thick, full-fat yogurt (preferably Greek or Icelandic)
- 1teaspoon honey
- ½cup crumbled feta
- ¼cup chopped parsley leaves and tender stems
Instructions
Step 1
In a large bowl, whisk together the lemon, mustard and olive oil until smooth. Season lightly with salt and a few grinds of pepper. Gently mix in the lettuce, arugula, radishes and avocado. Season to taste with salt and pepper.Step 2
On the bottom of a large salad bowl or shallow platter, mix together the yogurt, honey, feta and half the parsley. Season to taste with salt and pepper. Spread out in an even layer on the bottom.Step 3
Pile the salad on top of the seasoned yogurt. Garnish with the remaining parsley and a few grinds of pepper. For each serving, scoop deeply to include some of the feta blend on the bottom of the bowl.