This is a great salad to make in the summer when iceberg lettuce is at its flavourful best! The creamy feta dressing bursts with a rich Mediterranean flavour and makes a great dipping sauce for fresh vegetables.
Makes 4 servings
1 large head of Iceberg lettuce
1 pint (300g) cherry tomatoes, halved
1 English cucumber, chopped
1 small red onion, thinly sliced
½ cup (100g) Kalamata olives, pitted & halved
¼ cup (37.5g) feta, crumbled
Ingredients - Dressing
1 cup (245g) plain Greek yogurt
1 teaspoon (5ml) White wine vinegar
1 teaspoon (5ml) Freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon (5ml) Dried dill
1 cup (150g) Feta, crumbled
1 tablespoon (15ml) Milk, or more for creaminess
Freshly ground black pepper
To make the dressing, combine the Greek 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 on individual plates. Top each quarter equally with the chopped tomatoes, cucumber, onion and olives. Drizzle each quarter with the dressing. Sprinkle the crumbled Feta equally on top of each salad.