Mar 26 2010
One of my favorite restaurants in my hometown of Jackson, Mississippi is an uber-casual Greek spot called Keifer’s, located downtown. In high school, all of my friends (even the ones who lived half an hour away) would trek down for the sole purpose of indulging in their favorite Pita Mozz or Pita Feta — depending on cheese preference. This is exactly what it sounds like: a pita slathered in oil and cooked on the skillet with a generous helping of delicious, equally oily cheese.
The best part? The feta dressing that comes on the side. It’s a creamy, rich dressing bursting with that sharp feta flavor, so good that you can feel your pores practically clogging while you chow down.
With a recipe given to my by my assistant’s stepmom as my inspiration, I created an ever-so-slightly healthier version of the feta dressing I love so much. The trick was to use extra (extra!) thick plain yogurt as the base instead of the standard mayonnaise, but you can barely taste the difference. My version is a bit thicker than the mayo-based concoction, but the flavor is strikingly similar.
So far, I’ve used it to top a Greek salad, a Mediterranean pasta, and as a dip with crudités. Enjoy!
Yogurt Feta Dressing
Ingredients (makes about 3 cups, but it will keep in the fridge for up to a month):
1 cup plain thick Greek yogurt (I used Fage 2%, which I highly recommend)
2 cups feta cheese
1/2 cup red wine vinegar
1 clove garlic
1 tbsp. Worcestershire sauce
2 tbsp. olive oil
A pinch (about 1/2 tsp.) each of dried basil and dried oregano
Combine all ingredients in a food processor and blend until combined. Don’t blend until it’s completely smooth; you want to preserve some of the feta chunks!
For the pasta, I boiled farfalle (1/2 box white and 1/2 box whole wheat, because that’s what I had on hand) and mixed in cherry tomatoes and a yellow pepper, both of which I had roasted on 375 degrees for about 20 minutes with a little olive oil, salt and pepper. I also added in canned quartered artichoke hearts and pitted kalamata olives, then mixed the pasta and veggies with about 3 tbsp. of the feta dressing. Can be served hot or cold.