Mediterranean Caesar Salad With Feta and Dill

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 salads
15 min

Caesar Salad just got a serious Mediterranean inspired upgrade with the addition of Feta and dill.

Creamy Greek yogurt, sharp garlic and tangy feta cheese combine to make this smooth and delicious non-traditional Caesar dressing, which then gets dressed up with just the right amount of dill.

Did you know that on top of being Independence Day here in the states that July 4th is also National Caesar Salad Day?? I had no idea, but I definitely know which one I’ll actually be celebrating this year.

My love of Caesar Salad is well known among my friends and loved ones, and I’ve shared my favorite Caesar recipe here on the blog in the past, but celebrating National Cae Sal Day required me to mix things up a little bit, and bring you something new. Something that I am VERY excited about.

This Caesar dressing is definitely not your traditional Caesar, although it has elements of it. The base is a mixture of Feta cheese and Greek yogurt, which makes for a smooth and creamy dressing with just the right hints of sharpness from the garlic and umami from the anchovy (yup…that’s still here…it’s a Caesar after all).

With a few modifications, this would be a great recipe to bring along with you to a 4th of July BBQ this year!

Mediterranean Caesar Salad With Feta and Dill
Recipe details
  • 2  salads
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Mediterranean Caesar Salad with Feta and Dill Dressing
  • 3 ounces feta cheese + extra for garnish
  • 1/4 cup olive oil
  • 1/4 cup greek yogurt
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1/2 teaspoon - 1 teaspoon anchovy paste
  • 1/8 cup - 1/4 cup of water as needed
  • salt and pepper to taste
  • 2-3 tablespoons chopped dill
  • 2 hearts of romaine
  • 1/4 cup toasted sunflower seeds
To Make Mediterranean Caesar Salad with Feta and Dill
In a food processor or blender mix together the feta, olive oil, Greek yogurt, lemon juice, garlic and anchovy. 
Blend until smooth, thinning out with water if needed to reach your desired consistency. 
Taste and adjust for seasoning. Remove to a bowl and mix in dill. Set aside while you grill the lettuce.
Cut two hearts of romaine in half and drizzle a teaspoon of olive oil over both sides, then season with salt and pepper.
Preheat a grill or grill pan over medium heat, and sear dressing for 3-4 minutes on the first side then flip and sear for 3-4 minutes on the back side.
Plate the seared/grilled lettuce and drizzle with dressing. Garnish with extra cheese and sunflower seeds.
  • Extra dressing will keep for 3 days in the fridge.
Sara's Tiny Kitchen
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