Greek Wedge Salad with Creamy Lemon & Feta Dressing

Serves 4
Category Dinner

Ingredients

For the salad:

  • 3 heads Boston or Bibb lettuce; washed, quartered & the core carefully removed keeping quarters in tact
  • 1 package cocktail tomatoes; quartered
  • 4-5 baby cucumbers or 1 large English cucumber; sliced
  • 1 small red onion; diced
  • ½ pound cleaned and deveined shrimp; grilled for about 2-3 minutes per side until cooked through (or for ease buy pre-cooked grilled or cocktail shrimp)!
  • 2 ounces good quality feta cheese in brine, drained

For the dressing:

  • ½ cup plain FULL FAT Greek yogurt (low or non-fat yogurt will not work as well for this recipe)
  • 4 ounces good quality feta cheese in brine, drained (spending a little more on a high-quality Greek feta will make all the difference in this recipe)
  • Zest & Juice of 1 lemon (I used a micro-plane for zesting)
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1-2 Tablespoons fresh chopped dill
  • Salt and freshly ground black pepper to taste

Instructions

  1. In the bowl of a food processor, add all the ingredients and blend until smooth.
  2. Taste for seasoning and add salt and pepper to desired taste. (Feta cheese is quite salty so the dressing may not need much salt).
  3. If the dressing is too thick, add more fresh lemon juice, some of the feta brine or water to desired consistency.
  4. Refrigerate for at least one hour or overnight to develop the flavors.

Putting the salad together:

  1. Line the quartered lettuce sections down the center of a rectangular platter.
  2. Decorate the platter on both sides of the lettuce with cucumbers and tomatoes.
  3. Add the shrimp to the platter.
  4. Drizzle desired amount of dressing along the center of the lettuce wedges and on the veggies and shrimp.
  5. Sprinkle with some crumbled feta cheese and top with a sprinkle of diced red onion.
  6. Serve and enjoy!