Adding a feta and yoghurt dressing gives this lettuce salad the edge

There’s nothing better than crisp lettuce topped with this ingredient. Transform your plate to salad perfection.

Crunchy goodness. Elizabeth Hewson’s lettuce salad. Photo: Nikki To

Elizabeth Hewson

less than 2 min read

11:28AMAugust 23, 2024.

Updated 12:24PMAugust 23, 2024

The Weekend Australian Magazine

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I have been recently adding feta to my yoghurt dressings – it adds a salty depth that I love. For me, there’s nothing better than crisp lettuce topped with peppery radish slices, crispy breadcrumbs and a creamy, tangy dressing. It’s near salad perfection. This salad is great with my fish cakes, I hope it serves you well throughout the warmer months too.

This dressing makes more than you need but keeps in the fridge for up to five days.

It’s easy being green. Photo: Nikki To

This baby is a gem. Photo: Nikki To

Lettuce salad with yoghurt and feta dressing

Ingredients

• 5 tablespoons extra virgin olive oil, divided
• 75g (½ cup) panko breadcrumbs
• 125g (½ cup) Greek yoghurt
• 170g feta cheese
• 1 lemon (zest and juice)
• 1 clove garlic, grated
• 2 tablespoons water (plus more if needed)
• 2 tablespoons dill or chives, finely chopped
• 1 baby gem lettuce, leaves picked
• 5 radishes, finely sliced

Method

1. Place a small frypan over medium heat and add 2 tablespoons of olive oil. Once heated, add the panko breadcrumbs and fry, stirring regularly, until they turn golden brown – this should take about 3 minutes. Be sure to keep an eye on them to prevent burning. Remove the panko and place it on kitchen paper to cool.
2. In a mini food processor or blender, combine the Greek yoghurt, feta, lemon zest and juice, garlic, 3 remaining tablespoons of olive oil and 2 tablespoons of water.
3. Blend the mixture until it becomes creamy and smooth, with a pourable consistency. If the dressing is too thick, gradually add more water, one tablespoon at a time, until it reaches the consistency you prefer. When you’re ready to assemble the salad, spoon some of the dressing over the lettuce leaves and toss to coat them lightly. Remember, it’s easier to add more dressing than to remove it, so start with a modest amount.
4. Once the lettuce is dressed, arrange on a plate. To finish, top the salad with radish slices, toasted panko breadcrumbs, chopped dill (or chives), and an extra drizzle of the dressing. Serves 4