Ingredients

The following ingredients have 5 Servings
  • 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 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

Instruction

  • Cut the iceberg lettuce into 8 wedges, being careful to cut evenly through the centre of the core so each wedges holds together.
  • Combine the feta and mayonnaise into a medium size bowl and use a fork to mash it into a paste. If you use a creamier feta - like Danish - it will be easier to mash into a smooth paste.
  • Add the yoghurt, half the milk, lemon juice, garlic and oregano, and whisk vigorously to make the dressing smooth.
  • Use the remainder of the milk to get the consistency to your taste. I like mine reasonably thick so it sticks to the lettuce. If you make it thinner, it is suitable for tossing through salads.
  • Season to taste. Always season last because the saltiness of fetas and mayonnaise differ.
  • Place 1 or 2 wedges onto each plate and drizzle dressing to serve.