Description
Born from a taverna moment in Paros and perfected over years in my own kitchen, this salad is a love letter to fresh herbs, crisp greens, and salty, lemony goodness. Whether it’s a light side or the star of your plate, it’s sunshine in every bite—ready in 10 minutes and impossible not to love.
Ingredients
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1 head romaine lettuce, finely chopped
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2 green onions, thinly sliced
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½ cup fresh dill, chopped (don’t skip this!)
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¼ cup fresh mint, chopped (optional but highly recommended)
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½ cup crumbled feta cheese
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¼ cup extra virgin olive oil
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2 tbsp fresh lemon juice
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1 tsp red wine vinegar
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Salt & freshly cracked black pepper, to taste
Optional Add-Ins:
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Sliced cucumber
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Halved cherry tomatoes
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Kalamata olives, pitted
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Toasted pine nuts
Instructions
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Dry Your Lettuce: Wash and spin-dry romaine thoroughly—dry greens = crispy salad!
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Chop & Combine: In a large bowl, combine romaine, green onions, dill, and mint.
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Make the Dressing: Whisk together olive oil, lemon juice, vinegar, salt, and pepper until emulsified.
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Toss & Dress: Pour about ¾ of the dressing over the greens and toss gently to coat.
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Feta Finale: Add crumbled feta and give 2–3 more light tosses. Add remaining dressing if needed.
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Serve Immediately: Top with optional extras if using, and enjoy fresh!
Notes
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Use brined Greek feta for the best texture and flavor.
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Tear mint leaves by hand to preserve their aroma.
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Make dressing first to let flavors meld while you chop.
- Prep Time: 10 minutes
Nutrition
- Calories: 230 per serving
- Fat: 20g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g