Feta-Ranch Wedge Salad

Updated July 29, 2025

Prep & Total Time

• Total Time: 30 minutes

• Prep Time: 15 minutes

• Cook Time: 15 minutes

(Note: "Cook Time" refers to preparation of the dressing and marinating cucumbers; no cooking required for the salad.)

Ingredients

For the Feta-Ranch Dressing

• 6 ounces brined feta cheese, crumbled

• ¼ cup mayonnaise

• 3 tablespoons extra-virgin olive oil, plus extra for garnish

• 1½ teaspoons finely grated lemon zest (plus extra for cucumbers)

• 2 scallions, trimmed and thinly sliced (about ¼ cup)

• 3 tablespoons chopped fresh dill, plus extra for garnish

• ¼ teaspoon dried mint leaves

• ⅓ cup water (for emulsification)

• Salt and freshly ground black pepper (to taste)

For the Salad Assembly

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

• Fresh lemon juice (to taste)

• 1 large head iceberg lettuce

• Aleppo pepper (or substitute: sumac, gochugaru, or red pepper flakes)

Preparation Steps

Step 1: Make the Feta-Ranch Dressing

1. Crumble the feta cheese into a high-speed blender. Add ⅓ cup water, mayonnaise, olive oil, and lemon zest.

2. Blend on high until creamy and smooth, pausing to scrape the blender jar’s sides halfway through. If using a standard blender, ensure all ingredients are fully submerged before starting.

3. Add the thinly sliced scallions, chopped dill, and dried mint. Pulse 3–4 times just until herbs are incorporated—aim for green flecks (not a uniform green puree) to retain texture.

4. Transfer to a lidded container, season with salt and pepper, and refrigerate. The dressing will keep for up to 5 days.

Step 2: Marinate the Cucumbers

1. In a medium bowl, toss the cucumber slices with ¼ teaspoon salt, a pinch of lemon zest, and a splash of fresh lemon juice.

2. Gently squeeze and massage the cucumbers with your hands to distribute seasonings and release excess moisture. Let rest 5 minutes.

Step 3: Prepare Iceberg Lettuce Wedges

1. Wash and dry the lettuce head. Halve it through the core (use a sharp knife to cut cleanly).

2. Place each half flat-side down on a cutting board. Slice into 4 thin wedges (through the core to keep them intact).

Step 4: Assemble the Salad

1. Transfer wedges to a serving platter, flat-side down (thinner wedges stay stable).

2. Drizzle each wedge generously with dressing, reserving extra for the side.

3. Arrange marinated cucumbers in neat, overlapping clusters around the wedges.

4. Tear fresh dill over the top, drizzle with olive oil (to highlight texture), and sprinkle with Aleppo pepper. Serve immediately.

Chef’s Tips & Community Variations

• Emulsification Upgrade: Use an immersion blender in a narrow vessel (e.g., a Mason jar) for easier blending. Immerse the blender fully, then move the head up/down to catch all feta.

• Mayo-Free Option: Swap ¼ cup Greek yogurt for mayo for a tangier, lighter dressing.

• Flavor Boosts: Add 1 small grated garlic clove to the dressing or substitute dried mint with fresh (1 tablespoon chopped).

• Veggie Add-Ons: Thinly sliced cherry tomatoes or carrot ribbons (peeled) complement the cucumbers beautifully.

• Lettuce Swap: Use romaine or butter lettuce for variety; adjust wedge size as needed.

"This salad is vibrant, creamy, and perfect for leftovers. Next time, try it with hanger steak or Dungeness crab for a showstopping pairing!"—Community Feedback

Note: All measurements and techniques are tested for consistency; adjust seasonings to taste.