Greek Salad with Creamy Greek Dressing

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To me, there are few things more satisfying than a good Greek salad with its mix of tomatoes, cucumber, and of course Feta cheese. The cheese adds a lovely salinity to the rest of the dish. Serve with a side of herbed chicken, baked fish, or pita bread!

Cooking Level

Foundational | BEGINNER | Intermediate | Advanced

Yield: 8-10

Author: Karyn Shalda, Cooking to the Point

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Greek Salad with Creamy Greek Dressing

This hearty salad full of beets, cucumber, tomatoes and feta cheese pairs great with chicken, fish, or some nice warm pita bread!

Prep time: 20 MinInactive time: 1 HourTotal time: 1 H & 20 M

Ingredients

Salad

• 4-6 small red beets
• 2 heads romaine lettuce
• 3 medium-sized tomatoes (or a pint of cherry tomatoes)
• 1 English Cucumber
• 1 small red onion
• 8 oz Feta Cheese

Dressing

• 3/4 C mayonnaise
• 1/2 single steamed beet
• 1/4 C olive oil
• 1/4 C red wine vinegar
• 2 T sugar (or honey)
• 1 t garlic powder
• 1 T oregano
• 1 T fresh (or dried) dill
• 1/2 C feta cheese
• 3/4 C milk
• 1 t dry mustard
• 1 T lemon juice
• Salt and pepper

Instructions

Prepare the Salad

1. Place about an inch of water in a large pot. Place the 4-6 beets in a steamer basket or metal colander, and cover the pot with a tight-fitting lid. Steam the beets on medium-high heat for about an hour until easily pierced with a knife, carefully checking from time to time to make sure the water hasn't evaporated.
2. Meanwhile, wash the 2 heads of romaine lettuce and then pat dry. Slice into thin strips and place in a large bowl.
3. Cut the tomatoes into bite-sized pieces (or half the cherry tomatoes if using instead) and add to the bowl with the lettuce.
4. Peel the cucumber, then cut in half, then in half again lengthwise. Cut into small bite-sized pieces, and add to the bowl.
5. Once the beets have cooled, use a paper towel to rub the skin off, then slice into bite-sized pieces and add to the bowl, reserving half of one beet for the dressing.
6. Slice the red onion and add to the bowl. Mix everything to toss, then top with as Feta cheese as preferred.

Make the Dressing

1. Note: This dressing works best in a blender, but can also work in a mason jar or blender bottle if the feta pieces are small and the beet is minced very fine.
2. In a blender, add the 3/4 C mayonnaise, 1/2 single steamed beet, 1/4 C olive oil, 1/4 C red wine vinegar, 2 T sugar or honey, 1 t garlic powder,  1 T oregano, 1 T fresh (or dried) dill, 1/2 C feta cheese, 3/4 C milk, 1 t dry mustard, 1 T lemon juice and salt and pepper to taste (about a teaspoon of salt and 1/2 teaspoon of pepper worked for me). Pulse to chop the beet and feta, then blend until smooth.
3. Top the salad with as much dressing as you like and serve immediately.