If you’ve been searching for a refreshingly crisp and unforgettable salad experience, the Creamy Feta Dressing with Iceberg Wedges Recipe is about to become your new go-to favorite. This dish pairs the cool crunch of iceberg lettuce wedges with a luscious, tangy feta-based dressing that’s silky smooth and bursting with flavor. It’s so simple yet feels indulgent—a perfect balance of creamy, bright, and herbaceous elements that elevate a humble wedge salad to something truly special. Whether you’re serving a casual family dinner or impressing guests, this recipe delivers that wow factor with minimal fuss.
Ingredients You’ll Need
The magic of this Creamy Feta Dressing with Iceberg Wedges Recipe lies in the simplicity of the ingredients. Each component plays its part: the iceberg lettuce provides the perfect crunchy base, while the creamy feta and mayonnaise bring richness. Yogurt adds a touch of tang, and fresh oregano gives a lovely herbal punch.
- Iceberg lettuce: The star of the dish, offering crispness and a mild flavor that holds up beautifully to creamy dressing.
- Crumbled feta: Preferably Danish or another soft feta, for easy mashing into a smooth, velvety paste.
- Whole egg mayonnaise: Adds richness and helps create the creamy texture that clings to the lettuce.
- Plain yoghurt: Brings a subtle tang and lightness to balance the richness of feta and mayo.
- Milk: Used to adjust consistency of the dressing, making it perfect either thick enough to drizzle or thin enough to toss.
- Juice of half a lemon: Brightens up the dressing with a fresh acidic note.
- Garlic: Adds a savory depth; crushed fresh garlic or garlic powder works equally well.
- Chopped fresh oregano: Offers a fragrant, earthy herb flavor that complements the feta beautifully.
- Salt and pepper: Essential for seasoning, but added last to control saltiness since feta and mayonnaise vary.
How to Make Creamy Feta Dressing with Iceberg Wedges Recipe
Step 1: Prepare the Iceberg Wedges
Start by cutting your iceberg lettuce into 8 even wedges. The key here is to slice right through the center of the core; this helps each wedge hold together firmly so you get those perfect, crisp sections on your plate. These wedges are your crunchy canvas for the creamy dressing.
Step 2: Mash the Feta and Mayonnaise
In a medium bowl, combine the crumbled feta cheese with the whole egg mayonnaise. Use a fork to mash them together until you get a smooth, creamy paste. If your feta is softer, like the Danish variety, this step will be easier and your dressing silkier—think of it as the foundation for the luscious texture coming your way.
Step 3: Whisk in the Yoghurt and Flavorings
Add the plain yoghurt, half of the milk you’re using, fresh lemon juice, crushed garlic, and chopped oregano to the feta mixture. Whisk vigorously until smooth and well combined. This step brings together the tangy and herbal notes that make the dressing so irresistible.
Step 4: Adjust the Consistency
Slowly pour in the remaining milk to reach your desired dressing thickness. Personally, I love mine thick enough to cling to the iceberg wedges, so the flavors stick with every bite. If you prefer a thinner dressing for tossing through salads, just add a little more milk until it’s just right for your taste.
Step 5: Season to Taste
Now it’s time to add salt and pepper, seasoning carefully since feta and mayonnaise already contain salt. Season little by little and taste as you go, ensuring the dressing perfectly balances creamy, salty, and fresh without overpowering the delicate lettuce.
Step 6: Serve the Wedges with Dressing
Place one or two iceberg wedges on each plate and drizzle generously with your creamy feta dressing. Serve immediately to enjoy that satisfying combination of crisp and creamy textures together.
How to Serve Creamy Feta Dressing with Iceberg Wedges Recipe
Garnishes
To take your Creamy Feta Dressing with Iceberg Wedges Recipe over the top, sprinkle with freshly cracked black pepper and a few oregano leaves. You can also add halved cherry tomatoes or thinly sliced radishes to introduce a pop of color and extra crunch, making your presentation as vibrant as it is delicious.
Side Dishes
This dish shines alongside grilled meats like chicken or steak, or a simple seafood main. Its refreshing crunch and creamy dressing contrast beautifully with smoky or savory flavors. For a vegetarian meal, pair it with roasted vegetables or a hearty grain bowl to keep things light yet satisfying.
Creative Ways to Present
Try serving the wedges individually on small appetizer plates for a party spread. Alternatively, turn the wedges into salad boats by topping them with chopped cucumbers, olives, and a sprinkle of toasted pine nuts for a Mediterranean flair. The dressing is versatile enough to be drizzled over any fresh salad, too.
Make Ahead and Storage
Storing Leftovers
If you have leftover dressing, keep it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, so you might find it even better the next day! Just give it a good whisk before using.
Freezing
Because dairy-based dressings can sometimes separate after freezing, I wouldn’t recommend freezing the Creamy Feta Dressing with Iceberg Wedges Recipe. It’s best enjoyed fresh or within a few days when stored in the fridge.
Reheating
No reheating necessary here! This recipe is best served chilled or at room temperature. If your dressing thickens too much after refrigeration, simply stir in a splash of milk to loosen it up before serving.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! While feta is central to the flavor profile, you can try soft goat cheese or ricotta for a milder, creamy alternative. Just keep in mind the taste and saltiness will change.
Is it possible to make this dairy-free?
Yes, you can substitute the yoghurt and mayonnaise with plant-based versions and use a vegan feta alternative. The taste will differ slightly but still deliciously creamy.
How do I prevent the iceberg wedges from wilting?
Keep the wedges chilled until just before serving and dress them right before plating to maintain their crispness. Cutting the wedge through the core as instructed helps keep them intact longer.
Can I toss the wedges with the dressing instead of drizzling?
Certainly! If you prefer, thin the dressing with extra milk for tossing. This method works well for a more traditional salad feel while still enjoying those bright feta flavors.
What if I don’t have fresh oregano?
Dried oregano can be used but add it sparingly, as it’s more concentrated. Fresh herbs always brighten a dish more, so if you can, grab some fresh oregano or try a mild herb like parsley.
Final Thoughts
This Creamy Feta Dressing with Iceberg Wedges Recipe is one of those dishes that’s surprisingly simple yet incredibly satisfying. It’s a perfect combination of textures and flavors that elevates iceberg lettuce from basic to brilliant in every bite. I hope you give this recipe a try and find it becomes a beloved staple as it has for me—crisp, creamy, and always a crowd pleaser.
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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 servings (4-6 wedges)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Creamy Feta Dressing with Iceberg Wedges recipe offers a fresh and tangy twist on a classic salad. Crisp iceberg lettuce wedges are served with a rich and flavorful dressing made from creamy feta, mayonnaise, yogurt, and fresh oregano, perfect for a light lunch or a delicious appetizer.
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, carefully slicing evenly through the center of the core to ensure each wedge holds together for easy serving.
- Make the feta paste. In a medium bowl, combine the crumbled feta and mayonnaise. Use a fork to mash them into a smooth paste; softer feta varieties like Danish make this easier.
- Add remaining dressing ingredients. Stir in the yogurt, half of the milk, lemon juice, crushed garlic, and fresh oregano. Whisk vigorously until the dressing is smooth and well combined.
- Adjust consistency. Gradually add the remaining milk to reach your desired thickness. For a thick dressing that clings to lettuce, use less milk; add more for a pourable consistency suitable for tossing salads.
- Season the dressing. Taste and add salt and pepper last, as the feta and mayonnaise already contribute saltiness, which can vary.
- Serve. Arrange 1 or 2 iceberg wedges per plate and generously drizzle with the creamy feta dressing. Serve immediately for best freshness and flavor.
Notes
- Use Danish feta or another soft feta for the creamiest dressing texture.
- Adjust milk quantity based on how thick or thin you prefer your dressing.
- Fresh oregano adds a fragrant herb flavor, but dried can substitute in a pinch.
- Best served immediately to keep iceberg wedges crisp.
- This dressing can double as a dip for vegetables or pita chips.
