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If you’re searching for a fresh, crunchy, and utterly delicious salad experience, look no further than this Creamy Feta Dressing with Iceberg Wedges Recipe. This dish celebrates the crisp, cool crunch of iceberg lettuce paired with a luxuriously smooth and tangy feta-based dressing that’s bursting with character. It’s simple to prepare yet packed full of flavor, making it a perfect side or a light main that feels both comforting and a little bit special. Each bite delivers a delightful contrast of creamy, savory, and refreshing elements that keep you coming back for more.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; just a handful of high-quality ingredients come together to create a dressing that elevates the humble iceberg wedge into something spectacular. Every item plays a crucial role—from the creamy feta that provides depth and saltiness to the fresh oregano that introduces a subtle herbaceous note, ensuring each bite is perfectly balanced.
- Iceberg lettuce: Chosen for its crisp texture and mild flavor, it’s the perfect vehicle for the rich dressing.
- Crumbled feta cheese (preferably Danish or soft feta): Soft and creamy to mash easily into the dressing, adding tang and saltiness.
- Whole egg mayonnaise: Brings a velvety texture and rich body to the dressing.
- Plain yoghurt: Adds a gentle tang and lightness to balance the creaminess.
- Milk: Used to adjust the dressing’s consistency to your liking—thicker to cling or thinner to toss.
- Juice of half a lemon: Brightens the dressing, adding refreshing acidity.
- Garlic (crushed or garlic powder): Infuses subtle warmth and pungency for depth of flavor.
- Fresh oregano (chopped): Provides an herbal freshness that complements the feta beautifully.
- Salt and pepper: Essential seasonings to fine-tune the taste—always added last.
How to Make Creamy Feta Dressing with Iceberg Wedges Recipe
Step 1: Cut the Iceberg Lettuce
First things first, carefully slice your iceberg lettuce into eight even wedges. Make sure to cut straight through the core so each wedge stays intact, giving you those satisfying, sturdy leaves perfect for scooping up the creamy dressing.
Step 2: Mash the Feta and Mayonnaise
In a medium bowl, combine the crumbled feta with the whole egg mayonnaise. Use a fork to mash them together until you form a smooth, creamy paste. If you’re lucky enough to use a creamier feta like Danish, this step becomes wonderfully easy—and the result is silky and rich.
Step 3: Whisk in Yoghurt, Milk, Lemon, Garlic, and Oregano
Next, stir in the plain yoghurt, half of the milk, fresh lemon juice, garlic, and chopped oregano. Whisk everything vigorously to create a perfectly smooth dressing with a bright, herbaceous character that complements the feta’s tang.
Step 4: Adjust the Dressing Consistency
Now the fun part—add the remaining milk gradually until the dressing reaches the consistency you prefer. I like it pretty thick so it clings to the crunchy lettuce wedges, but if you prefer a more pourable dressing, feel free to thin it out. This flexibility lets you customize the dish exactly to your liking.
Step 5: Season to Taste
Season the dressing with salt and pepper, tasting as you go. Since feta and mayonnaise can be salty on their own, it’s important to add salt gently and adjust accordingly for the perfect balance.
Step 6: Plate and Serve
Finally, arrange one or two iceberg wedges on each plate and generously drizzle the creamy feta dressing over the top. Watch how the cool white dressing contrasts with the vibrant green lettuce—pure eye candy and an irresistible invite to dig in.
How to Serve Creamy Feta Dressing with Iceberg Wedges Recipe
Garnishes
To make each serving pop, consider topping the wedges with a sprinkle of freshly cracked black pepper, a few extra crumbles of feta, or even a light dusting of smoked paprika for a subtle smoky kick. Chopped fresh herbs like parsley or extra oregano can add a fresh, aromatic touch that brightens every bite.
Side Dishes
This Creamy Feta Dressing with Iceberg Wedges Recipe pairs beautifully with grilled meats such as chicken or steak, offering a cool and tangy contrast to smoky flavors. It also complements seafood dishes or can stand alone as a light, refreshing starter on a warm day.
Creative Ways to Present
For an elegant twist, try serving the wedges on a large, rustic wooden board sprinkled with toasted pine nuts or crispy pancetta bits for that extra crunch. Alternatively, you could serve the dressing on the side as a dip with separate lettuce leaves for a hands-on, fun salad experience.
Make Ahead and Storage
Storing Leftovers
If you have any dressing left over, store it in an airtight container in the fridge for up to three days. Give it a good stir or whisk before using again, as it may thicken or separate slightly upon resting.
Freezing
Freezing this dressing is not recommended since the creamy components like yogurt and mayonnaise tend to separate after thawing, which can affect texture and taste.
Reheating
This dish is best enjoyed cold or at room temperature, so reheating is unnecessary. If you prefer a slightly warmer salad, simply let the dressing sit out for a few minutes before serving, but avoid heating it directly.
FAQs
Can I use a different type of lettuce in this recipe?
While iceberg lettuce is ideal for its crunch and sturdiness, you can experiment with romaine or butter lettuce for a softer texture. Keep in mind they won’t hold the dressing quite the same way, but they will still taste delicious.
Is there a substitute for mayonnaise?
If you want to avoid mayonnaise, you can try using a blend of Greek yogurt and a small amount of olive oil for richness, though it will slightly change the flavor and texture of the dressing.
Can I make this dressing vegan?
To create a vegan version, swap the feta for a plant-based cheese alternative, use vegan mayonnaise, and opt for a dairy-free yogurt. The texture will differ but can still be wonderfully creamy and flavorful.
How long does the dressing keep in the fridge?
This dressing is best used within three days. Beyond that, the fresh herbs and dairy may lose their brightness and freshness.
Can I add other herbs or spices?
Absolutely! Fresh dill or chives work beautifully with feta and garlic. A pinch of crushed red pepper adds a subtle heat, too. Feel free to tailor the herbs to your personal taste.
Final Thoughts
This Creamy Feta Dressing with Iceberg Wedges Recipe is a wonderful way to make a simple salad feel genuinely special. The harmony between crisp iceberg lettuce and the luscious, tangy dressing is truly irresistible. I hope you give this recipe a try soon and enjoy every crunchy, creamy bite as much as I do!
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Creamy Feta Dressing with Iceberg Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This creamy feta dressing paired with crisp iceberg lettuce wedges makes a refreshing and flavorful salad option. The dressing combines tangy feta, rich mayonnaise, and creamy yogurt, balanced with fresh oregano and lemon juice, producing a smooth, thick dressing perfect for drizzling or tossing. Ideal as a light appetizer or side salad, this recipe serves 4 to 6 people with minimal prep and no cooking required.
Ingredients
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
- Prepare the lettuce wedges: Cut the iceberg lettuce into 8 wedges, ensuring you cut evenly through the center of the core so each wedge holds together firmly.
- Mash feta and mayonnaise: In a medium-sized bowl, combine the crumbled feta and mayonnaise. Use a fork to mash them together into a smooth paste, especially easy if using a creamier feta like Danish.
- Add yogurt and flavorings: Stir in the plain yogurt, half of the milk, lemon juice, crushed garlic, and chopped fresh oregano. Whisk thoroughly until the dressing is smooth and well combined.
- Adjust consistency: Gradually add the remaining milk to reach your desired dressing thickness. Thicker for drizzling over wedges, thinner if you prefer to toss it through salads.
- Season the dressing: Taste the dressing and season with salt and pepper last, as saltiness can vary based on the feta and mayonnaise brands used.
- Serve: Place one or two iceberg wedges onto each plate and generously drizzle the creamy feta dressing over the top for serving.
Notes
- Use Danish or any soft creamy feta for easier blending and smoother dressing texture.
- Adjust milk quantity to control the thickness of the dressing depending on your preference.
- Fresh garlic can be substituted with garlic powder for milder flavor and convenience.
- Season the dressing after mixing all ingredients to avoid overseasoning due to salty feta and mayonnaise.
- This dish is best served immediately for crunchiest lettuce texture.
