← Nouns Cooking · Greek

Ingredients

• 1 large romaine (cos) lettuce
• 4 Spring onion, thinly sliced
• 4 tbsp Dill, chopped
• 1 tbsp Mint, chopped (optional)
• 5 tbsp extra virgin olive oil
• 1 lemon (or 2 tbsp red wine vinegar), juiced
• ½ tsp Dried oregano
• ½ tsp Salt
• 100 g Feta, crumbled (optional)

Method

1. Separate the lettuce leaves, wash them in cold water and dry them very well in a salad spinner or a clean towel.
2. Stack a few leaves at a time, roll them up and slice across into very thin ribbons. Put them in a large bowl with the spring onions, dill and mint.
3. Whisk the oil, lemon juice, oregano and salt in a small jar until thick.
4. Just before serving, pour the dressing over, toss well and crumble the feta on top, if using.

Tips

• Slicing the lettuce thinly is the point of this salad: it lets every strand catch the dressing.
• Feta is a common topping; leave it off to keep the salad vegan and dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Dimitra's Dishes OliveTomato Diane Kochilas