Lunche for 4

Mediterranean Wedge Salad

Name: Mediterranean Wedge Salad
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 5 oz crumbled feta; 1/4 cup heavy cream; 1 tbsp fresh lemon juice; 2 tbsp minced chives; 1 clove garlic; 1 tsp minced dill; 1/2 cup sour cream; 2 tbsp champagne vinegar; 1/2 tsp sea salt; 1/2 tsp freshly cracked black pepper; 1 head iceberg lettuce; 1 cup cherry tomatoes; 1 cup greek olives; 2 oz crumbled feta; 1 cup diced cucumber; pickled red onions; freshly cracked black pepper

Iceberg wedges are topped with creamy feta dressing, tomatoes, olives, cucumber, and pickled onions after a short chill.

$2.37per serving $$

30 minstart to table

4servings

Mediterranean Vegetarian Budget Lunches Side dishes No-cook Back to school Summer

Ingredients

5 oz crumbled feta
1/4 cup heavy cream
1 tbsp fresh lemon juice
2 tbsp minced chives
1 clove garlic
1 tsp minced dill
1/2 cup sour cream
2 tbsp champagne vinegar
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1 head iceberg lettuce
1 cup cherry tomatoes
1 cup greek olives
2 oz crumbled feta
1 cup diced cucumber
pickled red onions
freshly cracked black pepper

Steps

Blend the feta, cream, lemon juice, chives, garlic, dill, sour cream, vinegar, salt, and pepper in a bowl.
Chill the dressing for 20 minutes.
Cut the iceberg lettuce into four wedges and arrange them on a platter.
Top the wedges with tomatoes, olives, cucumber, pickled onions, and the remaining feta.
Drizzle with the chilled dressing and sprinkle with black pepper.