Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4 to 6
© Sarah Bolla

How to Make It

Step 1    

In a blender, combine 1/3 cup of the feta, yogurt, milk, lemon juice, olive oil, honey, garlic, oregano, and parsley and process until smooth. Season with salt and pepper and set aside.

Step 2    

Place the iceberg wedges onto plates and pour a generous amount of the dressing over each wedge. Top with the sliced cucumber, watermelon gherkins, cherry tomatoes, red onion, and olives. Sprinkle with the remaining feta cheese and serve with peperoncini.

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