smashed feta spring salad

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smashed feta spring salad

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smashed feta spring salad



  • 1 lemon
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 4 tablespoons finely chopped fresh dill, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • kosher salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 6 radishes, trimmed and thinly sliced (about 3/4 cup)
  • 4 ounces sugar snap peas (about 1 cup), trimmed and thinly sliced on the diagonal
  • 1 avocado, diced
  • 1 romaine heart, chopped crosswise into thin strips
  • homemade or store-bought pita chips, for serving


  • Zest half the lemon into a large bowl and half into a smaller bowl. Slice the lemon in half and juice half into each bowl.
  • To the smaller bowl: add the feta, 2 tablespoons of the dill, 1 tablespoon of the oil and several grinds black pepper. Smash with a fork until combined.
  • To the larger bowl: add the vinegar, remaining 2 tablespoons oil, a generous pinch of salt, and several grinds black pepper and whisk to combine. Add the chickpeas, radishes, snap peas, and remaining 2 tablespoons dill and toss to coat. Add the avocado and romaine and toss again. Add the smashed feta and toss gently until everything is coated.
  • Season with more salt until it tastes really vibrant and flavorful. Serve with pita chips.
  • To make pita chips: heat the oven to 325°F. Slice pocket pitas in half and separate halves into thin layers. Stack ‘em up and slice into four wedges. Spritz with oil and season with salt (and any other desired seasonings). Bake until crisp, 12 to 15 minutes.



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