Crisp iceberg wedges get piled high with cool cucumber ribbons and a generous drizzle of a tangy, herb-flecked dressing built from creamy Greek yogurt, a touch of milk, sharp Dijon, and a whisper of garlic-infused olive oil. Fresh chives and parsley bring brightness throughout, while a scatter of crumbled goat cheese adds a salty, tangy finish that balances the crunch of the lettuce beautifully. It's a simple, produce-forward salad that leans on yogurt and good olive oil rather than heavy, processed dressings, which makes it an easy, satisfying fit for a Mediterranean-style table. Quick to assemble but full of texture and flavor, this one works equally well as a light starter or a side to grilled fish or chicken. Make the dressing ahead so the herbs have time to mellow, then plate and serve it right away while the wedges are still cold and crisp.
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In a mixing bowl, whisk together the Greek yogurt, milk, white wine vinegar, Dijon mustard, garlic-infused olive oil, and salt until smooth and pourable — the dressing should be thick enough to coat a spoon but thin enough to drizzle. Stir in the 2 tbsp chives and the parsley. Cover and refrigerate for at least 15 minutes to allow the flavors to develop.
Remove the outer leaves from the iceberg lettuce. Place the head core-side down on a cutting board and cut it into 4 equal wedges through the core, keeping the core intact so each wedge holds together.
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