Ingredients

6 ounces brined feta, crumbled

1/4 cup mayonnaise

3 tablespoons extra-virgin olive oil, plus more for serving

1½ teaspoons finely grated lemon zest

2 scallions, trimmed and thinly sliced (about 1/4 cup)

3 tablespoons chopped fresh dill, plus more for serving

1/4 teaspoon dried mint leaves

Salt and pepper

3 Persian cucumbers, very thinly sliced (preferably using a mandoline)

Fresh lemon zest and juice, to taste

1 large head iceberg lettuce

Aleppo pepper (or sumac, or gochugaru, or any other red pepper flake nearby)

Instructions

Step 1: Make the feta-ranch dressing by crumbling the feta into a high-speed blender. Add 1/3 cup water, mayonnaise, olive oil, and lemon zest, then blend until creamy, pausing to scrape the sides as needed. If your blender is less powerful, add a bit more water and blend longer.

Step 2: Add the scallions, fresh dill, and dried mint leaves to the blender. Pulse briefly just until combined, leaving green flecks rather than a puree. Transfer the dressing to a lidded container and season with salt and pepper to taste. Refrigerate if not using immediately.

Step 3: In a medium bowl, sprinkle the thinly sliced cucumbers generously with salt. Add lemon zest and lemon juice to taste. Massage and squeeze the cucumbers to distribute the seasoning evenly.

Step 4: When ready to serve, cut the head of iceberg lettuce in half through the core. Place each half flat side down on a cutting board and slice each half into four thin wedges, cutting through the core carefully to keep wedges intact.

Step 5: Arrange the lettuce wedges on a serving platter. Drizzle each wedge generously with the feta-ranch dressing. Arrange the cucumber slices in neat shingled clusters on the platter.

Step 6: Tear fresh dill over the wedges, then drizzle with extra olive oil to enhance color and flavor. Sprinkle with Aleppo pepper or your preferred red pepper flakes. Serve immediately.

Tips & Variations

For a creamier dressing, increase the mayonnaise slightly or add a tablespoon of sour cream.

Use a mandoline for uniformly thin cucumber slices and lettuce wedges to ensure easy eating.

Swap Aleppo pepper for smoked paprika or chili powder if you prefer a different spice profile.

Leftover dressing can be used as a dip for vegetables or spread on sandwiches.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 5 days. The salad itself is best served fresh, but any prepared wedges can be kept chilled for a few hours before serving. Reheat is not recommended for the salad; if needed, toss leftover salad before serving to refresh the textures.

FAQs

Can I make the feta-ranch dressing ahead of time?

Yes, the dressing can be made up to 5 days in advance and stored in the refrigerator in a sealed container. Stir well before using.

What can I substitute for iceberg lettuce?

While iceberg provides a crisp texture and sturdy wedges, you can substitute romaine hearts or butter lettuce for a different leafy green option. Just note the texture and shape will differ.