Name: Creamy Feta Dressing with Iceberg Wedges Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
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 (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

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Introduction

This creamy feta dressing paired with crisp iceberg lettuce wedges makes a refreshing and satisfying salad. The tangy, garlicky dressing clings beautifully to the crunchy lettuce, creating a delightful combination that’s perfect for a light lunch or side dish.

A white plate holds two thick wedges of fresh iceberg lettuce, showing layers of pale yellow and bright green leaves with a crisp texture. Creamy white dressing with a slightly thick texture is being poured over the wedges from a white ceramic sauce pitcher, flowing smoothly down the lettuce. The plate is set on a white cloth with blue stripes, all placed on a white marbled surface. The overall look is fresh and vibrant, with a clean and simple presentation. photo taken with an iphone --ar 4:5 --v 7

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 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

Step 1: Cut the iceberg lettuce into 8 wedges, carefully slicing evenly through the center of the core so each wedge holds together.
Step 2: Combine the crumbled feta and mayonnaise in a medium bowl. Use a fork to mash them into a smooth paste; a creamier feta like Danish makes this easier.
Step 3: Add the yoghurt, half of the milk, lemon juice, garlic, and chopped oregano to the bowl. Whisk vigorously until the dressing is smooth and well combined.
Step 4: Gradually add the remaining milk to adjust the dressing to your preferred consistency. For a thicker dressing that clings to the lettuce, use less milk; add more milk if you want a pourable dressing suitable for tossing in salads.
Step 5: Season the dressing with salt and pepper to taste. Season last because the feta and mayonnaise already contain salt, so it’s best to adjust carefully.
Step 6: Arrange 1 or 2 iceberg wedges on each plate and drizzle the creamy feta dressing over the top to serve.

Tips & Variations

Use soft, creamy feta like Danish for easier blending and a smoother dressing texture.
For a different flavor, try substituting fresh oregano with fresh dill or chives.
To make it dairy-free, substitute yoghurt and milk with coconut yogurt and almond milk, and use a vegan mayonnaise.
Serve the wedges chilled for extra crispness and refreshment.

Storage

Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. Stir well before using again, as some separation may occur. It’s best to prepare the wedges just before serving to keep the lettuce crisp and fresh. Leftover wedges should be consumed within a day if stored covered in the refrigerator.

How to Serve

Two wedge-shaped layers of light green to yellow lettuce sit on a white plate with a white marbled texture underneath. A white pitcher held by a woman's hand pours a thick, creamy, white dressing over the right wedge, forming a smooth, flowing line that starts at the top and continues down the lettuce. The background includes a wooden surface partially visible behind the plate, which rests on a white cloth with blue stripes. The fresh lettuce layers show tight, crinkled leaves that gradually open outward. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, you can prepare the dressing up to 2 days in advance. Keep it refrigerated in a sealed container and whisk before serving to recombine any ingredients that may have separated.

What can I use if I don’t have fresh oregano?

If fresh oregano isn’t available, dried oregano can be used—reduce the amount to about 1 teaspoon since dried herbs are more concentrated. Alternatively, other fresh herbs like parsley, dill, or basil also work well.