A bright, crunchy romaine salad tossed with lemon, fresh dill and salty feta — this is the kind of side that feels effortless but lifts an entire meal. It’s ready in minutes, needs hardly any equipment, and tastes like summer: icy lettuce, herb perfume, tangy cheese and a clean citrusy dressing. Serve it when you want something light next to grilled fish, a sandwich, or even a more substantial main like a grilled chicken salad for a balanced plate.
Why you’ll love this dish
This salad is the kind of everyday recipe that earns a permanent spot in the rotation. It’s quick (five minutes if you hurry), budget-friendly, and relies on a few fresh ingredients that combine into something bright and satisfying. Because the dressing is oil-and-lemon based, the salad stays vibrant and not overly rich — perfect for warm weather and crowds.
“Simple, crisp, and exactly the fresh counterpoint we wanted with a heavy dinner — the dill and feta make it feel special.” — a recent home-cook review
Reasons to try it:
- Fast prep for busy weeknights or last-minute guests.
- Minimal chopping and no cooking required.
- Works as a side or light lunch when you add protein.
How this recipe comes together
This salad is built in three quick layers: greens, aromatics, and cheese — finished with a straightforward vinaigrette. First you finely chop the romaine so every forkful has lettuce and flavor. Next, add fresh dill and green onions for brightness. Crumbled feta provides salt and creaminess. Finally, whisk lemon juice with olive oil, season, and toss just before serving so the lettuce stays crisp.
Expect total hands-on time of about 7–10 minutes. No blanching or blanch-and-shock steps; it’s raw, fast, and fresh.
What you’ll need
- 1 head romaine lettuce, finely chopped (core removed)
- 1/4 cup fresh dill, chopped (packed)
- 3 green onions, thinly sliced (white and green parts)
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Notes and substitutions:
- Romaine: substitute with a mix of romaine and Boston/butter lettuce if you want a softer leaf.
- Dill: try parsley or a 50/50 dill-parsley blend if you don’t love dill’s assertive flavor.
- Feta: use crumbled goat cheese for a milder tang, or a vegan feta for dairy-free diets.
- Lemon: you can swap 1 tablespoon white wine vinegar + 1 tablespoon lemon for a slightly different acidity profile.
Step-by-step instructions
- Rinse the romaine under cold water, shake or spin dry, and finely chop. Dry leaves hold the dressing better and stay crisp.
- Place the chopped romaine in a large mixing bowl.
- Add the chopped dill and the sliced green onions to the bowl. Toss gently to distribute.
- Sprinkle the crumbled feta evenly over the greens.
- In a small bowl or jar, whisk together the lemon juice, olive oil, a pinch of salt, and a few grinds of black pepper until emulsified.
- Drizzle the dressing over the salad right before serving. Toss gently to coat leaves evenly, taking care not to bruise them.
- Serve immediately for the best texture and flavor.
Best ways to enjoy it
Pair this salad with simply cooked mains: grilled fish, roasted chicken, or a starchy grain like herbed couscous. Add sliced avocado or a handful of toasted almonds for extra richness and texture. For a picnic or light lunch, fold in warmed chickpeas or sliced grilled chicken on top.
If you want a composed plate, arrange the salad on a shallow platter, scatter extra dill sprigs and a few whole green onion sections for color, then top with a wedge of lemon. For a heartier entrée salad, add warm slices of meat or a scoop of cooked quinoa.
For a complementary main, try serving it alongside a smoky protein such as a grilled chicken salad — the lemony vinaigrette here echoes Mediterranean flavors and ties the meal together.
Storage and reheating tips
- Leftovers: Dress the salad only when you’re ready to eat. Undressed chopped romaine with dill and green onions will keep in an airtight container in the refrigerator for up to 24–48 hours.
- Dressed leftovers: Once dressed, the lettuce softens quickly; eat within a few hours for best texture. Keep refrigerated and consume within the same day.
- Freezing: Do not freeze fresh lettuce or the dressed salad — texture and flavor will degrade.
- Safety: Store at 40°F (4°C) or below. Discard any salad that smells off or shows slimy leaves.
Helpful cooking tips
- Dry the lettuce well. Use a salad spinner or pat leaves with clean kitchen towels; water dilutes the dressing and makes the salad soggy.
- Chop romaine into bite-sized pieces so forks pick up both greens and toppings.
- Taste and adjust the dressing. Feta is salty, so start with a light sprinkle of salt and add as needed.
- Make the dressing in a jar you can seal — shake it for a quick emulsion and easy storage if you want to double the recipe.
- Add dressing gradually: you can always add more, but you can’t take it away once the leaves are soaked.
Creative twists
- Mediterranean: Add halved cherry tomatoes, sliced cucumbers, and a sprinkle of oregano.
- Crunchy add-ins: Toss in toasted pine nuts, sunflower seeds, or crushed pita chips.
- Dairy-free: Swap feta for marinated tofu cubes or omit cheese and add olives for briny depth.
- Creamier dressing: Stir a tablespoon of Greek yogurt into the vinaigrette for a creamier mouthfeel without losing brightness.
- Herb swap: Substitute mint for dill for a fresher, cooler profile.
Common questions
Q: How long does this salad take to make?
A: From rinsing lettuce to plated, expect 7–10 minutes. Most of that time is chopping and crumbling the feta.
Q: Can I make this ahead for a party?
A: Prep the components separately: chop lettuce, slice onions, chop dill, and crumble feta. Store them refrigerated in separate containers, then whisk the dressing and toss everything together 10–15 minutes before serving.
Q: Is this salad suitable for vegetarians or vegans?
A: The recipe is vegetarian as written. For a vegan version, replace feta with a vegan cheese alternative or marinated tofu and check that your olive oil and other ingredients meet your dietary preferences.
Q: Will the lemon dressing overpower the herbs?
A: No—2 tablespoons lemon juice to 3 tablespoons olive oil creates a balanced vinaigrette. If your dill is especially delicate, reduce lemon to 1½ tablespoons and taste.
Q: How should I adjust the salt because of feta?
A: Feta adds saltiness, so season the dressing lightly at first (a pinch) and taste after tossing. Add more only if needed.
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Crunchy Romaine Salad with Lemon and Feta
- Total Time: 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright, crunchy romaine salad tossed with lemon, fresh dill, and salty feta, perfect as a side for grilled fish or a light lunch.
Ingredients
- 1 head romaine lettuce, finely chopped (core removed)
- 1/4 cup fresh dill, chopped (packed)
- 3 green onions, thinly sliced (white and green parts)
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Rinse the romaine under cold water, shake or spin dry, and finely chop.
- Place the chopped romaine in a large mixing bowl.
- Add the chopped dill and the sliced green onions to the bowl. Toss gently to distribute.
- Sprinkle the crumbled feta evenly over the greens.
- In a small bowl or jar, whisk together the lemon juice, olive oil, a pinch of salt, and a few grinds of black pepper until emulsified.
- Drizzle the dressing over the salad right before serving. Toss gently to coat leaves evenly.
- Serve immediately for the best texture and flavor.
Notes
Dress the salad only when you’re ready to eat for the best crispness. Undressed components can be stored for 24-48 hours.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean