Opa! Make this easy 5-ingredient, low-fat dressing when you want to brighten up your usual salad dressing. It’s great for leafy green, pasta, or orzo salads. Drizzle some over sliced tomatoes or cucumber, or spoon over steamed or roasted broccoli, cauliflower, or potato wedges. It’s wonderful as a dip for fresh veggies, too!
6 oz (170 g) feta, drained
1⁄2 cup plain 2% Greek yogurt
1 lemon or 3 tbsp bottled lemon juice
2 tbsp olive oil
2–3 tbsp water
Freshly ground black pepper, to taste
- Crumble feta into a blender or food processor. Slice lemon and squeeze in juice. Add yogurt, oil, dressing mix, and 2 tbsp water.
- Blend until creamy. It should be runny enough to drizzle, but not watery.
- Taste and add more water, if needed. Season with pepper. Dressing will thicken as it sits. Refrigerate for up to 5–7 days.