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