Greek Wedge Salad with Creamy Feta Dressing

Name: Greek Wedge Salad with Creamy Feta Dressing
Total time: 40 min
Ingredients: 4 ounces feta cheese (about 2/3 cup (1/3 cup used for dressing)); 1 cup Greek yogurt; 1 tablespoon milk; 1 teaspoon lemon juice (freshly squeezed); 1 tablespoon extra-virgin olive oil; 1 teaspoon honey; 1 clove garlic (small); 0.5 teaspoon oregano leaves (fresh); 0.25 cup flat leaf parsley; 0.5 teaspoon Kosher salt; black pepper (Freshly ground); 1 head iceberg lettuce (outer leaves removed and cut into quarters); 1 Persian cucumber (small thinly sliced); 0.5 cup watermelon gherkins (sliced); 1 cup cherry tomatoes (halved); 0.25 cup red onion (thinly sliced); 0.5 cup kalamata olives (pitted, coarsely chopped); 0.5 cup whole peperoncini (for serving)

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The classic wedge salad has been given a Greek inspired twist with a creamy, herbed feta and Greek yogurt based dressing. Small watermelon gherkins add an extra hint of tangy cucumber flavor to this salad; they're most likely to be found at specialty produce stores or farmer's markets. Slideshow: More Greek Recipes

By

Sarah Bolla

Published on August 28, 2015

Greek Wedge Salad — Photo: © Sarah Bolla

Total Time:

40 mins

Yield:

4 to 6

Ingredients

4 ounces feta cheese (about 2/3 cup (1/3 cup used for dressing))
1 cup Greek yogurt
1 tablespoon milk
1 teaspoon lemon juice (freshly squeezed)
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1 clove garlic (small)
½ teaspoon oregano leaves (fresh)
¼ cup flat leaf parsley
½ teaspoon Kosher salt
black pepper (Freshly ground)
1 head iceberg lettuce (outer leaves removed and cut into quarters)
1 Persian cucumber (small thinly sliced)
½ cup watermelon gherkins (sliced)
1 cup cherry tomatoes (halved)
¼ cup red onion (thinly sliced)
½ cup kalamata olives (pitted, coarsely chopped)
½ cup whole peperoncini (for serving)

Directions

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.
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.

Make Ahead

The salad dressing can be made in advance and stored in an airtight container up to 4 days.