Ingredients
2 1/4 cups feta, preferably Bulgarian (about 10 ounces), crumbled, divided
1 cup plus 3 tablespoons plain whole-milk yogurt
1 teaspoon ground cumin
1 teaspoon finely grated lemon zest
1 small garlic clove, chopped
Kosher salt and freshly ground black pepper
1 teaspoon cumin seeds
1 1/2 pounds Little Gem lettuce or hearts of romaine, stemmed and torn by hand
2 tablespoons fresh oregano leaves
Preparation
Purée 1 3/4 cups feta, yogurt, ground cumin, lemon zest, and garlic in a food processor until smooth. Transfer to a medium bowl. Season to taste with salt and pepper. Toast cumin seeds in a small skillet over medium heat, stirring until seeds are aromatic and slightly darker in color, 3-4 minutes. Let cool; set aside. Toss lettuce in a large bowl with enough dressing to coat. Season salad with salt and pepper. Garnish with cumin seeds, oregano, and remaining 1/2 cup feta.
