Greek salad with feta cheese dressing

This is a delicious alternative way to enjoy the classic Greek salad. The feta cheese instead of served on the top of the salad becomes the main part of an easy and very refreshing dressing. This dressing can also be used on various green salads or steamed vegetables

Adapted from a recipe of "Cook Book" magazine
of "ETHNOS" newspaper

Ingredients (for 4 people)

For the salad:
2 ripe but firm tomatoes, cut in chunks
1 small cucumber, cut in slices and then in halves
1 Spring onion, finely sliced (or a small yellow onion in thin slices)
5 coriander seeds, crushed
1 toasted pitta bread, cut in wedges
1 tbsp of olive paste (or a few Kalamata olives, pitted)
4-6 tbsp of the salad dressing

For the dressing:
1/4 tea-cup of evaporated milk (or single cream)
3 tbsp of red wine vinegar
2 tbsp of lemon juice
1/2 tsp of mashed garlic
1/4 tea-cup of good quality olive oil
120gr. of feta cheese, crumbled
1/4 tea-cup of grated Greek Kefalotyri cheese (or parmesan)
white pepper

Method:
In a blender put the milk, the vinegar and the lemon juice and beat until well blended.

Then gradually, while beating, add the oil and the grated cheese alternately and beat until the ingredients are well mixed. In the end add the feta cheese and beat until it is well mashed and blended with the rest of the ingredients. Season with pepper, mix and transfer the dressing in a jar. Leave in the fridge to chill. *** It can be kept fresh in the fridge for up to 4 days.

In a large salad bowl put all the vegetables, the olive paste, sprinkle with the coriander amd toss with two spoons.

Arrange the pitta bread around the vegetables, pour over with some of the dressing and serve immediately.