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Feta-Ranch Wedge Salad Recipe

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★★★★★

4.5 from 134 reviews

This Feta-Ranch Wedge Salad is a refreshing twist on the classic wedge, featuring creamy feta-ranch dressing blended with fresh herbs and tangy lemon zest. Crisp iceberg lettuce wedges are topped with thinly sliced Persian cucumbers, fresh dill, and a drizzle of olive oil, finished with a sprinkle of Aleppo pepper for a subtle kick. Perfect as a light lunch or elegant side dish.

Ingredients

Scale

Feta-Ranch Dressing

  • 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, to taste
  • 1/3 cup water (plus extra if needed for blending)

Salad

  • 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 red pepper flakes), for sprinkling

Instructions

  1. Make the Feta-Ranch Dressing: Crumble the feta into a high-speed blender. Add 1/3 cup water, mayonnaise, olive oil, and lemon zest. Blend until creamy, pausing to scrape the sides as needed. If the blender isn’t powerful, add extra water gradually. Add scallions, chopped dill, and dried mint; pulse briefly just to combine so that green flecks remain visible. Transfer dressing to a lidded container and season with salt and pepper to taste. Refrigerate until ready to use.
  2. Prepare the Cucumbers: In a medium bowl, sprinkle the thinly sliced cucumbers generously with salt. Add lemon zest and juice to taste. Massage the cucumbers gently to distribute the salt and seasonings evenly and to soften them slightly.
  3. Cut the Lettuce Wedges: When ready to serve, cut the head of iceberg lettuce in half through its core. Place both flat sides on the cutting board and slice each half into four thin wedges, cutting through the core to keep wedges intact but thin enough for easy serving and presentation.
  4. Assemble the Salad: Carefully place the lettuce wedges on a serving platter, standing them on their sides. Generously drizzle the feta-ranch dressing over each wedge to coat. Arrange the cucumber slices in neat, overlapping clusters on and around the wedges.
  5. Garnish and Serve: Tear fresh dill over the salad, drizzle additional olive oil over the wedges and cucumbers to enhance flavor and appearance, then sprinkle Aleppo pepper or your choice of red pepper flakes evenly over the salad. Serve immediately for best freshness.

Notes

  • The feta-ranch dressing can be made up to 5 days ahead and stored refrigerated in an airtight container.
  • If you do not have Persian cucumbers, use English cucumbers as a substitute for thin slicing and mellow flavor.
  • Adjust the seasoning with salt, pepper, and lemon juice to your preference before serving.
  • Aleppo pepper adds a mild heat and fruity flavor; if unavailable, sumac or gochugaru are great alternatives.
  • The salad is best served immediately after assembly to keep the lettuce crisp.

Keywords: Feta ranch dressing, iceberg wedge salad, Persian cucumber salad, fresh dill, lemon zest, Aleppo pepper, Mediterranean salad

Find it online: https://kitchenbyclara.com/feta-ranch-wedge-salad-recipe/