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Summer Chopped Salad with Creamy Feta Dressing

Dressing recipe makes about 3/4 cup, enough for one salad plus leftovers
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Equipment

  • Mini food processor, blender or handheld immersion blender to emulsify the dressing

Ingredients
  

For the dressing

  • 3 ounces feta cheese cut into 1/2-inch cubes
  • 1/2 cup Greek yogurt plain, whole milk
  • 1 - 2 cloves garlic chopped, to taste
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon olive oil extra virgin
  • 1 - 2 teaspoons white wine vinegar to taste
  • 2 tablespoons whole milk more or less for desired consistency
  • Freshly ground black pepper to taste
  • Scant sea salt to taste (Remember feta is already salty.)

For the salad

  • 1/4 - 1/2 cup fresh red onions sliced (see note)
  • 1 - 2 whole tomatoes cut into 1-inch pieces
  • 1 - 2 whole cucumbers sliced into 3/4-inch pieces
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup flat leaf parsley chopped
  • 2 tablespoons fresh mint leaves chopped

Instructions
 

For the dressing

  • Combine the first six ingredients into the bowl of a mini-food processor, blender jar, or small deep bowl if using a handheld blender. Start with a few pulses, then blitz until smooth. Add small amounts of milk, blending after each addition, until the dressing has a smooth, creamy consistency. Adjust seasoning, remembering you want a fairly strong flavor to "dress" the salad.
  • Note: It will be up to you to determine the thick-or-thinness of the dressing with the amount of milk you add. I prefer mine about the consistency of ketchup.

Assemble the salad

  • Put all the salad ingredients into a large bowl and stir gently to combine. Mix in creamy feta dressing to taste.
  • Note: If you prefer to tame the bite from raw, red onions; marinate them in a simple mix of 1 tablespoon each of white wine vinegar and olive oil, plus salt and pepper. Set aside whilst you prepare the dressing and are ready to assemble the salad.