August 02, 2017

Mediterranean Wedge Salad

Mediterranean Wedge Salad

When the weather in the Pacific Northwest is good, it’s soooo good. Our hot days give way to evenings with vibrant sunsets and cool breezes and there’s nothing I love more than capitalizing on all that beauty and dining al fresco whenever possible. For me, outdoor dining is more than just carrying your meal to the patio. It’s cooking outside whenever possible, and incorporating fresh, seasonal flavors (even better if they’re from your own garden). We do a lot of tacos, steaks, and spatchcocked chickens on the grill, but it’s mediterranean food that really has my heart for summer entertaining. Aside from fact that mediterranean is one of the healthiest cuisines in the world, I just can’t help but crave the amazing combos of produce, spiced meats, and fresh yogurts and cheeses. Another plus? Mediterranean food has so much variety and versatility. You can make it as simple or as intricate as you want, from making homemade kofta to grill and hummus from scratch, to hitting up the olive bar at your local grocery store and grabbing a bottle of wine. In our house, we do a little of both.


All the best flavors of the season with tangy olives...

Recently my sister sent me a picture of her dinner while dining out, and it was all I could do to stop myself from hopping in my car and driving to meet her to get my hands on that meal. You’ll be happy to know I used what little self control I have left and instead settled for attempting to recreate that gorgeous dish...the mediterranean wedge. It’s like an addiction. If my sister or I see the words “wedge salad” on any menu, anywhere, the order can’t be placed fast enough. A mediterranean wedge though? Now that’s what real dreams are made of. All the best flavors of the season with tangy olives, and pickled red onions (which I can’t get enough of at the moment), topped with a creamy feta dressing in place of the classic blue cheese. It’s kind of embarrassing how excited I am about this salad. I know it’s just food, but I mean, come on! I can’t think of anything more delicious to enjoy on a beautiful summer evening. And because I don’t want your beloved grill to get jealous, I highly recommend grilling the iceberg wedge, because why not make a great thing even better? So here’s a recap: summer + mediterranean food + wedge salad = dining al fresco magic.

Mediterranean Wedge Salad

Serves 4

Creamy Feta Dressing

5 oz feta
1/4 cup heavy cream
1 tbsp lemon juice
2 tbsp chives, minced
1 large garlic clove, minced
1 tsp dill
1/2 cup sour cream
2 tbsp champagne vinegar
1/2 tsp freshly ground pepper
1/2 tsp sea salt

Quick Pickled Red Onions

1 large red onion, thinly sliced
2 cups white vinegar
2 tsp sugar
2 tsp kosher salt
1 bay leaf
1 cinnamon stick
4 whole cloves
1 garlic clove, cut in half
4 cups boiling water

Wedge Salad

1 head iceberg lettuce, cut into quarters
1 cup cherry tomatoes, halved
1 cup variety of pitted greek olives
2 oz feta
1 cup cucumbers diced
pickled red onions
creamy feta dressing
freshly ground pepper

Method

Creamy Feta Dressing

In a medium sized bowl use a fork to combine ¼ cup of the heavy cream with feta until a cottage cheese like consistency is achieved. Add remaining ingredients and stir to combine. 

Quick Pickled Red Onions

  1. Whisk vinegar and seasonings in a large jar until salt and sugar are dissolved.
  2. Place onion slices in mesh strainer over your sink or bowl. Slowly pour boiling water over the onions. While still hot add to vinegar mixture in jar and gently stir.
  3. Let sit for at least 1 hour before using, but it is best if left in the fridge overnight.

Wedge Salad

On a platter or individual plates arrange the 4 iceberg quarters. Top with creamy feta dressing, cherry tomatoes, olives, additional feta, cucumbers, pickled onions and freshly ground pepper. Serve immediately and enjoy!

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