Fetadressing Recipes

CREAMY FETA DRESSING

Steps:

• Combine all of the ingredients in a food processor fitted with the steel blade. Process until well-blended and creamy. Taste and adjust seasoning, if necessary. Serve immediately or chill until ready to serve.
• Make Ahead: This dressing will keep nicely in the refrigerator for up to 4 days. However, it will thicken up quite a bit in the fridge; before serving, whisk well then add a bit of milk, little by little, to thin to desired consistency.

FETA CHEESE DRESSING

Steps:

• Combine all ingredients in a food processor fitted with a metal blade.
• Blend 5 seconds.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
• Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
• While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
• Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
• Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

FETA DRESSING

Steps:

• Combine the feta, oil, vinegar, onion, capers, garlic, pepper, oregano, and salt in a container with a lid and shake like crazy.

CREAMY FETA SALAD DRESSING AND DIP

Steps:

• With a fork, mash the cheese and buttermilk together until it resembled the consistency of cottage cheese.
• Add the remaining ingredients and blend well.
• Add salt and pepper to taste.
• Let sit, covered, in the refrigerator at least a few hours to blend flavors.
• If it's too thick, just add a little milk until it's the texture you desire.
• This is sooo good on a salad with fresh greens, tomatoes, cucumbers, slices of red onions, and kalamata or ripe olives.

CREAMY GARLIC, PARSLEY, AND FETA DRESSING

Steps:

• Puree parsley, water, and garlic in a blender until smooth, about 1 1/2 minutes. Add remaining ingredients, and blend until just combined. Refrigerate at least 30 minutes and up to 1 week.