Greek Lettuce Salad

A refreshing and vibrant salad combining crisp lettuce, fragrant dill, tangy lemon, and rich olive oil, perfect for any meal or occasion.

Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine Greek, Mediterranean

Servings servings

Calories 200 kcal

1 head fresh lettuce, chopped Romaine is traditional; any fresh leafy green works.
1/4 cup fresh dill, chopped Substitute with 1 tablespoon of dried dill if necessary.
1 unit lemon, juiced Use fresh lemon juice for best flavor.
1/4 cup olive oil High quality olive oil recommended.
to taste Salt and pepper Adjust to personal preference.
1/2 cup cherry tomatoes, halved Optional; consider marinating in balsamic vinegar.
1/4 cup feta cheese, crumbled Optional; use nutritional yeast for a vegan option.

In a large bowl, toss together the chopped lettuce and fresh dill.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the lettuce and dill mixture and gently toss to coat.
If desired, fold in the halved cherry tomatoes and crumbled feta cheese.
Serve immediately for the best taste and texture.

Best enjoyed fresh; store in an airtight container in the fridge for up to 2 days. Keep dressing separate if serving later to maintain crunchiness.

Serving: 1gCalories: 200kcalCarbohydrates: 10gProtein: 3gFat: 18gSaturated Fat: 3gSodium: 250mgFiber: 2gSugar: 2g

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