Best 5 Creamy Greek Salad Dressing Recipes

CREAMY GREEK SALAD DRESSING

Steps:

• In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
• With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
• Chill at least 1 hour so the flavours meld.
• Refrigerate, tightly covered.
• This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
• If the dressing separates, just give it a whizz in the blender again.

KITTENCAL'S CREAMY GREEK FETA SALAD DRESSING

Steps:

• In a food processor or blender process all ingredients together except the salt and pepper until blended and smooth.
• Add in a little more crumbled feta cheese if you prefer a chunky-style dressing.
• Season with salt and black pepper.
• Refrigerate for at least 2 or more hours before serving.

GREEK SALAD SANDWICH WITH CREAMY LEMON DRESSING

Steps:

• Combine garlic, mayonnaise, lemon zest, lemon juice, red wine vinegar and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
• Slice cucumber lengthwise and slice very thinly into half rounds. Combine the cucumber, olives, oregano, tomatoes, onion, feta, and romaine in a bowl. Add some of the dressing and toss to coat, season with salt and pepper.
• Spread some of the dressing over the entire surface of the bread, top with some of the salad and sprinkle some grated lemon zest and chopped parsley. Roll and eat or serve open face on a large plate.

CREAMY GREEK SALAD DRESSING

Steps:

• In a small bowl, combine the milk and vinegar or lemon juice. Let sit for 5 minutes. (This process will produce buttermilk. Alternatively, you can just use 1/2 c "real" buttermilk, but I use this method because I never have the real stuff on hand.).
• Meanwhile, combine the remaining ingredients in a blender or food processor.
• With the blade running, slowly pour in the buttermilk and blend just until thickened (if you over-blend, it will curdle).
• Cover tightly and chill well before serving so the flavors have a chance to meld.
• Dressing will keep for about 4 days (though it may need another whirl in the blender / food processor if it separates).

GREEK LAMB SALAD WITH A CREAMY YOGURT DRESSING

Steps:

• Lamb -- Mix the olive oil, red wine vinegar, garlic, fresh rosemary, oregano and red pepper flakes in a baggie and add the lamb. I like to marinade the lamb at least 2-3 hours. Remove from the fridge and let it come to room temperature while you make the dressing and the salad.
• Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use.
• Salad -- In a large bowl, add the lettuce, cucumber, olives, and chickpeas and toss well. Reserve the cherries and raisins for the topping as well as feta cheese which is optional.
• Lamb -- The lamb already has some olive oil in the marinade, so I spray a grill pan or saute pan just with Pam or a non-stick spray and grill on medium high to high heat. They literally, just take a minute or two on each side. I like my meat medium rare.
• Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins.
• Feta cheese is another optional garnish which I like just a little, but it is optional. And Grilled pia chips are perfect with this as well.