Creamy Feta Dressing with Iceberg Wedges Recipe

Introduction

This Creamy Feta Dressing with Iceberg Wedges is a refreshing and tangy salad that’s perfect for a light lunch or an elegant side dish. Crisp iceberg lettuce wedges paired with a rich, flavorful feta dressing create a delightful contrast in textures and flavors.

Ingredients

• 1 iceberg lettuce
• 1/2 cup (packed) crumbled feta (preferably Danish or another soft feta)
• 1/2 cup whole egg mayonnaise
• 1/4 cup plain yoghurt
• 1/2 to 3/4 cup milk (use milk to adjust consistency)
• Juice of half a lemon
• 1/2 clove garlic, crushed (or 1 tsp garlic powder)
• 1 tbsp chopped fresh oregano
• Salt and pepper to taste

Instructions

1. Step 1: Cut the iceberg lettuce into 8 wedges, carefully slicing evenly through the center of the core so each wedge holds together.
2. Step 2: In a medium bowl, combine the crumbled feta and mayonnaise. Use a fork to mash into a smooth paste, especially if using a creamier feta like Danish.
3. Step 3: Add the yoghurt, half the milk, lemon juice, crushed garlic, and chopped oregano. Whisk vigorously until the dressing is smooth.
4. Step 4: Gradually add the remaining milk to achieve your preferred consistency. A thicker dressing will cling to the lettuce wedges, while a thinner one works well for tossing salads.
5. Step 5: Season the dressing with salt and pepper to taste. Add seasoning last to balance the saltiness from the feta and mayonnaise.
6. Step 6: Arrange 1 or 2 iceberg wedges on each plate and drizzle generously with the creamy feta dressing to serve.

Tips & Variations

• Use Danish feta or another soft variety for a creamier dressing that’s easier to blend smoothly.
• For a stronger garlic flavor, add an extra half clove or increase garlic powder slightly.
• Try substituting fresh oregano with dried oregano if fresh isn’t available—use about 1 teaspoon dried.
• Serve with a sprinkle of chopped chives or fresh parsley for added color and freshness.
• If you prefer a vegan version, substitute yogurt and mayonnaise with plant-based alternatives and use a vegan feta.

Storage

Store the dressing separately in an airtight container in the refrigerator for up to 3 days. Lettuce wedges are best served fresh but can be kept wrapped in the fridge for up to 1 day. When ready to serve, drizzle the dressing over the wedges. If the dressing thickens too much after refrigeration, stir in a splash of milk to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be prepared up to 2 days in advance and stored in the fridge. Just give it a good whisk before serving to recombine any separated ingredients.

What can I use instead of iceberg lettuce?

While iceberg lettuce offers a crisp texture and mild flavor, you can substitute with romaine lettuce or butter lettuce for a slightly different taste and texture.

Creamy Feta Dressing with Iceberg Wedges Recipe

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★★★★★

4.4 from 110 reviews

This creamy feta dressing is a luscious, tangy blend of soft feta cheese, mayonnaise, yogurt, and fresh oregano, perfectly paired with crisp iceberg lettuce wedges. The dressing is versatile, thick enough to cling to the lettuce wedges yet easily adjustable for tossing in salads. Ideal for a refreshing and elegant appetizer or side salad.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad Dressing
• Method: No-Cook
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Salad

• 1 iceberg lettuce

Dressing

• 1/2 cup (packed) crumbled feta (preferably Danish or another soft feta)
• 1/2 cup whole egg mayonnaise
• 1/4 cup plain yoghurt
• 1/2 to 3/4 cup milk (use milk to adjust consistency)
• Juice of half a lemon
• 1/2 clove garlic, crushed (or 1 tsp garlic powder)
• 1 tbsp chopped fresh oregano
• Salt and pepper to taste

Instructions

1. Prepare the Lettuce Wedges: Cut the iceberg lettuce into 8 wedges, ensuring to cut evenly through the center of the core so each wedge holds together firmly and maintains its shape on the plate.
2. Make the Feta Paste: In a medium bowl, combine the crumbled feta and whole egg mayonnaise. Mash them together thoroughly with a fork until it forms a smooth, creamy paste. Using softer feta like Danish aids in achieving an easier-to-mash consistency.
3. Mix the Dressing: To the feta paste, add the plain yoghurt, half the milk, lemon juice, crushed garlic, and chopped fresh oregano. Whisk vigorously until the dressing becomes smooth and well combined.
4. Adjust the Dressing Consistency: Gradually add the remaining milk to the dressing to reach your preferred thickness. Keeping it thick will help the dressing cling nicely to the lettuce wedges, while thinning it out makes it suitable for salad tossing.
5. Season to Taste: Add salt and freshly ground pepper carefully, as both feta and mayonnaise contribute saltiness. Always season last to avoid over-seasoning.
6. Serve: Arrange 1 or 2 iceberg wedges on each plate and drizzle generously with the creamy feta dressing. Serve immediately for best freshness and flavor.

Notes

• Use a creamier feta (such as Danish) for a smoother dressing texture.
• Adjust milk quantity based on your desired dressing thickness.
• Fresh oregano adds the best flavor, but dried can be substituted in a pinch.
• This dressing can double as a dip for veggies or a sauce for grilled meats.
• Season the dressing at the end to carefully control salt levels.
• Best served fresh; if refrigerated, stir well before use.

Keywords: creamy feta dressing, iceberg wedges, feta salad dressing, easy salad dressing, Mediterranean salad, no-cook dressing, fresh oregano dressing