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Greek Wedge Salad with Creamy Lemon & Feta Dressing

January 24, 2024 2 min read

Greek Wedge Salad with Creamy Lemon & Feta Dressing


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



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


Putting the salad together:

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


Recipe by Elizabeth Jackowitz

Instagram: @a.littlehealthier