Creamy Feta Wedge Salad With Garlicky Bread Crumbs and Mint

SERVES 4 to 6

This dish is the ultimate mash-up between two gold-standard sal- ads: the classic steakhouse wedge (think iceberg lettuce and way too much creamy dressing) and the feta-flecked, veggie-stuffed chopped salad I grew up eating. I definitely surprised myself a lit- tle bit when I reached for iceberg lettuce as the base, but once I loaded it up with cherry tomatoes and cukes, fresh mint, and garlicky bread crumbs that work their way into every crevice and cranny, I realized it was the only choice. But the real star is the rich, creamy feta and yogurt dressing. I highly recommend serving some on the side for extra dunking, in addition to keeping a batch in your fridge for an impromptu salad or dip moment.

FOR THE DRESSING

• 1 cup large-chunk crumbles of sheep’s milk feta

• 1/3 cup full-fat Greek yogurt

  Tahini Baby: Bright, Everyday Recipes That Happen to Be Vegetarian Eden Grinshpan

• 1/4 cup mayonnaise

• 3 tablespoons extra-virgin olive oil

• 1 medium garlic clove, peeled

• Freshly ground black pepper to taste 

FOR THE GARLICKY BREAD CRUMBS

• 1/4 cup extra-virgin olive oil

• 1 small garlic clove, grated

• 3/4 cup panko bread crumbs

• 1/2 teaspoon kosher salt 

FOR THE SALAD

• 1 head iceberg lettuce

• 3 Persian or mini cucumbers, cut into 1/2-inch-thick half-moons

• 1 cup cherry tomatoes, halved

• 1/3 cup chopped fresh chives

• Large handful of fresh mint

• Extra-virgin olive oil, for drizzling

• Freshly ground black pepper to taste

DIRECTIONS

1. Make the dressing: In a high-speed blender, combine the feta, yogurt, mayo, olive oil, garlic, and a few cracks of pepper. Blend until smooth and set aside.

2. Make the bread crumbs: Heat the olive oil in a small pan over medium heat. When the oil shimmers, add the garlic. Cook just until the garlic begins to lightly brown, less than 1 minute, and add the panko. Season with the salt, toss to coat in the oil, and cook until golden brown and fragrant, about 2 minutes. Set aside.

3. Make the salad: Cut the iceberg lettuce in half and remove the tough core. Halve each half and then cut each quarter in half to make eight wedges.

4. Place the lettuce in a large salad bowl and scatter with the cucumbers and tomatoes. Drizzle with the dressing and sprinkle with the bread crumbs. Finish with the chives and mint plus a drizzle of olive oil and a few cracks of pepper.

Excerpted from Tahini Baby: Bright, Everyday Recipes That Happen to Be Vegetarian by Eden Grinshpan. Copyright © 2025 by Eden Grinshpan. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

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