Greek Wedge Salad With Creamy Feta Dressing Recipe

Recipe By Slurrp

This Greek wedge salad is a refreshing and flavorful twist on the classic wedge salad. Crisp iceberg lettuce is topped with juicy tomatoes, cucumbers, red onions, and Kalamata olives. The creamy feta dressing adds a tangy and creamy element to the salad, while fresh dill and lemon juice add a bright and herbaceous flavor. This salad is perfect as a light lunch or a side dish for a Greek-inspired meal.

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40minstotal
40m.total
Greek Wedge Salad With Creamy Feta Dressing
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Ingredients for Greek Wedge Salad With Creamy Feta Dressing Recipe

  • as needed For The Creamy Feta Dressing
  • 0.13 cup Crumbled Feta Cheese
  • 0.06 cup Greek Yogurt
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 Clove Garlic, Minced
  • 1/4 tablespoon Fresh Dill, Chopped
  • As required Salt And Pepper To Taste
  • as required For The Salad
  • 1/4 Head Iceberg Lettuce
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Cucumber, Sliced
  • 0.06 Ed Onion, Thinly Sliced
  • 0.06 cup Kalamata Olives
  • as required Fresh Dill And Lemon Zest For Garnish

Directions: Greek Wedge Salad With Creamy Feta Dressing Recipe

Cooking Directions

  • STEP 1.Start by preparing the creamy feta dressing. In a blender or food processor, combine feta cheese, Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper. Blend until smooth and creamy.
  • STEP 2.Next, prepare the salad ingredients. Cut a head of iceberg lettuce into wedges and arrange them on a serving platter. Top the lettuce with sliced tomatoes, cucumbers, red onions, and Kalamata olives.
  • STEP 3.Drizzle the creamy feta dressing over the salad, making sure to coat each wedge. Garnish with additional dill and lemon zest, if desired.
  • STEP 4.Serve the Greek wedge salad immediately as a refreshing and flavorful appetizer or side dish. Enjoy!

Cooking Tips

  • For a twist, you can add grilled chicken or shrimp to make it a more substantial meal.
  • Make sure to thoroughly wash and dry the lettuce before cutting into wedges to remove any dirt or grit.
  • Feel free to customize the salad by adding other Greek ingredients such as feta cheese, roasted red peppers, or artichoke hearts.

Storage and Serving

  • This salad is best served immediately after assembling to maintain the crispness of the lettuce.
  • If you have leftover dressing, store it in an airtight container in the refrigerator for up to 3 days.
  • To serve, simply drizzle the dressing over the salad and toss gently to coat.
Nutrition
value
228
calories per serving
9 g Fat9 g Protein26 g Carbs2 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    9g
  • Carbs
    26g
  • Fiber
    2g

MacroNutrients

  • Carbs
    26g
  • Protein
    9g
  • Fiber
    2g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    287mg
  • Iron
    3mg
  • Vitamin A
    616mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    65mg
  • Manganese
    < 1mg
  • Phosphorus
    160mg
  • Selenium
    18mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp