Best 3 Lemon Feta Dressing Recipes
Lemon Feta Dressing is a vibrant and flavorful condiment that can elevate any dish with its zesty and tangy taste. This versatile dressing is made with a harmonious blend of fresh lemon juice, creamy feta cheese, olive oil, dried oregano, and a touch of garlic. The result is a smooth, luscious dressing that is both refreshing and savory.
Lemon Feta Dressing is a culinary chameleon, adapting effortlessly to a variety of dishes. It is a natural complement to grilled or roasted vegetables, adding a burst of brightness and tang to their smoky flavors. It also pairs wonderfully with fresh salads, providing a tangy contrast to the crisp greens and crunchy vegetables. Additionally, it can be drizzled over grilled or roasted meats, lending a zesty and herbaceous flavor that tantalizes the taste buds.
This versatile dressing is a breeze to prepare, requiring only a few minutes of your time. With its vibrant color and irresistible taste, it is sure to become a staple in your culinary repertoire. Whether you are a seasoned home cook or just starting your culinary journey, Lemon Feta Dressing is an easy and delicious way to add a touch of zest and flavor to your favorite dishes.
GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING
Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.
Provided by Hetty McKinnon
Time 45m
Yield 4 main-course servings or 6-8 side servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
- Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
- Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
- Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
- Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
LEMON AND FETA PASTA
Oh so good, and it can be increased easily. I think I will use acini de pepe pasta, but any pasta will be great with this. Tweaked a little to my own taste, but originally the pasta was added to the "dressing" in a bowl and the veggies and feta just put in at the last minute. I prefer them cooked a little.
Provided by MarraMamba
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta following package directions.
- Meanwhile, make a dressing by combining the olive oil, lemon zest and juice, mustard and garlic.
- Once cooked, drain the pasta and put back in the warm pot. Mix in the crumbled feta, tomatoes, spring onions and dressing. Heat gently til feta melts a little. This dish can be served warm or refrigerated as a packed lunch.
Nutrition Facts : Calories 477.6, Fat 20.7, SaturatedFat 10.1, Cholesterol 53.4, Sodium 710.6, Carbohydrate 56, Fiber 4, Sugar 7.1, Protein 18
LEMON-FETA DRESSING
From Country Living This recipe has been tested by Country Living I found this recipe on www.redbookmag.com
Provided by Tinat51796
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Make the dressing: Combine all ingredients in a blender or food processor and purée until the mixture reaches a smooth and pourable consistency -- about 2 to 3 minutes. Store covered and refrigerated for up to 2 days.
Nutrition Facts : Calories 720.9, Fat 54.1, SaturatedFat 27.7, Cholesterol 150.6, Sodium 1819.4, Carbohydrate 37.3, Fiber 0.3, Sugar 33.4, Protein 25.4
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as bright.
- Feta cheese is a salty cheese, so you don't need to add much salt to the dressing. If you are using a different type of cheese, you may need to adjust the amount of salt.
- This dressing is best made fresh, but it can be stored in the refrigerator for up to 3 days. When you are ready to use it, let it come to room temperature for about 30 minutes before serving.
- This dressing is great on salads, grilled chicken, fish, or vegetables. It can also be used as a marinade.
Conclusion:
Lemon feta dressing is a light and refreshing dressing that is perfect for summer. It is easy to make and can be used on a variety of dishes. With its bright lemon flavor and salty feta cheese, this dressing is sure to please everyone at your table.
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