Follow these steps for perfect results
romaine lettuce
separated into leaves, rinsed, and spun dry, cut into strips
garlic
cut in half
fresh dill
freshly chopped
scallion
trimmed and finely chopped
lemon
cut in half
extra virgin olive oil
salt
to taste
freshly ground black pepper
to taste
kalamata olives
feta cheese
drained and thinly sliced
Cut the romaine leaves crosswise into 1/2-inch strips.
Rub a salad bowl with cut garlic halves.
Add the romaine lettuce, chopped dill, and finely chopped scallions to the garlic-rubbed bowl.
Cover the salad and refrigerate until ready to serve (optional).
Just before serving, squeeze lemon juice to taste over the salad.
Pour extra virgin olive oil on top.
Season the salad generously with salt and freshly ground black pepper to taste.
Toss well to mix all ingredients.
Garnish the salad with kalamata olives and thinly sliced feta cheese.
Serve immediately.
Expert advice for the best results
For a more intense garlic flavor, let the garlic sit in the salad bowl for a few minutes before adding the other ingredients.
Adjust the amount of lemon juice and olive oil to your preference.
Chill the salad bowl before serving to keep the salad cool and crisp.
Everything you need to know before you start
5 minutes
Can be prepped ahead of time, but dress just before serving.
Arrange the salad in a bowl and top with crumbled feta and olives.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch.
A crisp, dry white wine from Greece
Discover the story behind this recipe
A staple in Greek cuisine, often served with meals or as a light snack.
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