Ingredients
Salad
- 1 head romaine lettuce (about 1 lb) or 2 hearts romaine lettuce
- 5 green onions (scallions), chopped (2/3 cup)
- 1 bunch fresh dill, chopped (2-3 Tbsp)
- 4 oz feta cheese, crumbled
Dressing
- 1/3 cup extra virgin olive oil
- Juice of 1 large lemon (about 3 Tbsp)
- 1/4 tsp fine sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Chop the lettuce: Thinly slice the romaine lettuce and rinse it thoroughly in very cold water. Use a salad spinner to spin it dry completely, or pat dry with a clean kitchen towel if you don’t have a salad spinner.
- Make the dressing: In a bowl or a mason jar, combine the extra virgin olive oil, fresh lemon juice, sea salt, and freshly cracked black pepper. Whisk or shake well until the ingredients are fully emulsified and blended.
- Assemble the salad: In a large bowl, add the chopped romaine lettuce, chopped green onions, fresh dill, and crumbled feta cheese. Gently toss to mix all the ingredients evenly.
- Toss with dressing: Right before serving, pour the entire dressing over the salad. Use tongs to thoroughly toss and massage the dressing into the salad to slightly soften the greens and infuse the flavors. Optionally garnish with extra fresh dill and enjoy immediately.
Notes
- Salad Spinner Tip: Rinse and spin dry the lettuce using a salad spinner for a quick and efficient drying process. If you don’t have a salad spinner, rinse the lettuce before slicing and dry thoroughly using a clean kitchen towel.
- Make Ahead: Store the salad and dressing separately in the refrigerator for up to 4 hours. Before serving, give the dressing a good shake and add it just before serving. The salad tastes best immediately after dressing but remains fresh for 1-2 hours once tossed.
- Serving Suggestion: To create a complete meal, serve this salad topped with grilled chicken, shrimp, salmon, or steak.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
