• 1 large head of iceberg lettuce, rinsed
• 4 roma tomatoes, chopped
• 1 English cucumber, chopped
• 1 small red onion, chopped
• ½ cup (45g) kalamata olives, pitted & chopped
• ¼ cup feta (30g), crumbled

DRESSING

• 1 cup (245g) plain Greek yogurt
• 1 teaspoon (5ml) white wine vinegar
• 1 teaspoon (5ml) freshly squeezed lemon juice
• 1 clove garlic, minced
• 2 teaspoons, (10ml) dried dill
• 1 cup (125g)  feta, crumbled
• 1-2  tablespoon (15-30ml) milk for creaminess
• sea salt
• freshly ground black pepper
  

To make the dressing, combine the yogurt, vinegar, lemon juice, garlic, dill and feta in a blender.  Blend until smooth and creamy.  Season with salt and pepper to taste. Refrigerate until ready to use.

To make the salad, remove the core from the bottom of the iceberg lettuce.  Slice the head into quarters and set each wedge on its “back” onto individual plates.   Top each quarter equally with the chopped tomatoes, cucumber, onion and olives.  Drizzle with the dressing.  Sprinkle the crumbled feta equally on top of each salad.   Season with salt and pepper.

Serve immediately.