Greek Salad with Mashed Feta Dressing
This Greek salad replaces traditional cubed feta with a mashed feta dressing blended with lemon juice, red wine vinegar, and olive oil, ensuring every bite carries creamy, tangy feta flavor throughout.
This Greek salad replaces traditional cubed feta with a mashed feta dressing blended with lemon juice, red wine vinegar, and olive oil, ensuring every bite carries creamy, tangy feta flavor throughout.
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Thinly slice the red onion, dice the tomatoes, slice the red bell pepper, and slice the cucumbers. Add them to a large salad bowl.
Roughly chop the Kalamata olives and finely chop the fresh dill. Add them to the salad bowl.
In a separate mixing bowl, add the block of feta cheese.
Using a masher or fork, break up the feta cheese.
Pour the lemon juice, red wine vinegar, and olive oil over the feta.
Continue mashing the feta with the liquids until it forms a creamy, chunky dressing.
Pour the mashed feta dressing over the chopped vegetables in the salad bowl.
Toss the salad thoroughly to ensure all the vegetables are coated in the dressing. Serve immediately.
Store undressed vegetables and mashed feta dressing in separate airtight containers for up to 2 days; dress and serve immediately before eating.
Yes, mash the feta with lemon juice, vinegar, and olive oil up to 2 hours ahead. Store in an airtight container and stir before using.
Use a fork to break down room-temperature feta gradually, then whisk in lemon juice and vinegar slowly to control consistency. Stop when creamy but not soupy.
Yes, but seed English or regular cucumbers first to avoid excess water that will dilute the dressing.
The salad is best eaten within 1 hour of dressing. Store undressed vegetables separately and dressing in an airtight container for up to 2 days.
Yes. Keep the 1 block feta to 1 full batch of vegetables as your ratio, and scale all ingredients proportionally.
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