Lettuce Salad with Yoghurt Dressing
The addition of a small amount of garlic in the dressing is key. It doesn’t need much and the cooling yoghurt mellows the pungency. This salad is best served chilled for optimal crunch from the lettuce and cucumber. Cubes of avocado would also make a great addition. The dressing can be prepared ahead of time, with the vegetables ready in a covered bowl and feta chopped, then fold everything together just before serving. This dressing is also wonderful with roasted or grilled vegetables, or even folded through boiled potatoes with capers and gherkins.
Ingredients
- about ½ iceberg lettuce
- 1 lebanese cucumber or half a telegraph cucumber
- handful fresh basil leaves
- 100 g feta, cut into 1cm cubes
Dressing:
- ½ cup (125ml) natural unsweetened yoghurt
- 1 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1 clove garlic, finely grated or chopped
- salt to taste
Instructions
- First, prepare the dressing. In a bowl combine the ingredients and mix well. Check the seasoning and adjust as needed with extra lemon juice and salt. Place in the fridge while preparing the produce.
- Compost any larger outer leaves from the lettuce. Tear off the leaves in large chunks and place them into a large salad bowl. Slice the cucumber and add to the bowl along with the basil leaves. If preparing ahead of time, cover and place into the fridge.
- When ready to serve. Add the feta to the salad bowl and pour over the dressing. Use salad servers to toss to combine, evenly coating the lettuce with the dressing. Serve immediately.
Notes
*Recipe first published 4th February 2023 on Stuff.co.nz.