Description
This Greek Lettuce Salad is a fresh and light dish featuring crisp romaine lettuce, fragrant fresh dill, sharp scallions, and creamy feta cheese, all tossed in a zesty lemon and garlic olive oil dressing. Perfect as a side or a light meal, it’s quick to prepare and full of vibrant Mediterranean flavors.
Ingredients
Scale
Salad
- 1 large head romaine lettuce (approximately 6 cups)
- 5–6 scallions, finely chopped
- 1 bunch fresh dill, chopped (about ⅓ cup)
- 4 oz feta cheese, crumbled
Dressing
- ⅓ cup extra-virgin olive oil
- Juice of 1 large lemon
- ¼ tsp salt
- ¼ tsp black pepper
- 1 garlic clove, finely grated
Instructions
- Prepare Lettuce: Wash the romaine lettuce thoroughly to remove any dirt or grit. Thinly slice the leaves and dry them well using a salad spinner to ensure the salad isn’t watery.
- Make Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, salt, black pepper, and grated garlic until the dressing is emulsified and well combined.
- Combine Salad Ingredients: Add the sliced romaine, finely chopped scallions, chopped fresh dill, and crumbled feta cheese into a large salad bowl.
- Toss Salad: Drizzle the dressing over the salad ingredients and toss gently with your hands. Massage the greens lightly to soften them and help the dressing coat every leaf evenly.
- Serve: Once well combined and evenly dressed, serve the salad immediately for a fresh and vibrant flavor experience.
Notes
- Make sure to dry the lettuce thoroughly to avoid a soggy salad.
- Use fresh dill for the best flavor impact.
- Adjust the lemon juice and garlic according to your taste preference.
- This salad is best served fresh but can be refrigerated for up to 1 day.
