by Ephratah Schwennesen
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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August 1, 2025
Nothing beats a crisp, classic Greek salad—especially when it’s topped with a delicious homemade dressing. We think you’ll love Ephratah’s version!
Spread the lettuce (2) evenly on a medium platter. Arrange the tomatoes (1 cup), cucumbers (1), and onion (¼) over the top, then add the olives (½ cup) and crumbled feta (½ cup) so every bite gets a little of everything.
Combine the egg (1), vinegar (2 Tbsp), mustard powder (¾ tsp), salt (1 tsp), oregano (½ tsp), sugar (1 ½ tsp), pepper (½ tsp), lemon juice (2 Tbsp), and garlic (3 cloves) in a blender. Blend on high until smooth, then—with the blender running—slowly pour in the oil (¾ cup) in a thin stream until emulsified.
Whisk in the sour cream (½ cup) and Greek yogurt (½ cup) until smooth. Refrigerate until ready to serve.
If you have an immersion blender, you can make the dressing directly in a wide-mouth quart jar. Add all the ingredients except the sour cream and Greek yogurt, insert the immersion blender to the bottom of the jar, and blend on high. Hold it in place until the oil begins to emulsify, then slowly lift the blender upward to incorporate the remaining oil. Stir in the sour cream and yogurt at the end.
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