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Greek lettuce salad

Introduction

Salata de lechuga is a Greek-style lettuce salad that is a staple in our Rodesli everyday meals as a light refreshing accompaniment especially in summer with grilled food. The crisp thinly shredded lettuce, green onions and fresh dill are coated with a zingy lemon olive oil dressing🍋. I like to add creamy Greek crumbled feta on top, briny Kalamata olives and capers and oregano for that special flavor. I hope this quick and easy salad becomes a favorite in your home too!

Steps

  1. Soak the lettuce in a large bowl of water with a ¼ cup vinegar for 5 minutes. Rinse thoroughly a few times and shake off the excess water. Stack lettuce leaves together and using a sharp knife slice in ribbons crosswise ¼in (½cm) thick. Spin dry in batches in a salad spinner.

  2. Place the leaves, green onions and dill in a bowl. Cover with plastic wrap and refrigerate.

  3. Make the dressing: Whisk the lemon juice, water, mustard, garlic, salt, oregano and honey in a small bowl. Drizzle in the oil, whisking constantly until emulsified then stir in the mayo. Taste and adjust the seasoning.

  4. To serve, whisk the dressing once more, pour over the salad and toss well. Scatter the feta, olives and capers and serve.

Ingredients

  • 2 Romaine lettuce hearts, thinly sliced (or butter lettuce cut in wedges)

  • 4-5 green onions, thinly sliced

  • ½ cup fresh dill, roughly chopped

  • 3oz (85g) feta, packed in brine, crumbled

  • ½ cup Kalamata olives

  • 1 tbsp capers, drained


For the dressing:

  • ¼ cup fresh lemon juice or white balsamic vinegar

  • 1 tbsp cold water

  • 1 tsp Dijon mustard with the seeds

  • 1 garlic clove, finely grated

  • ¼ tsp salt

  • ½ tsp dried Greek oregano

  • 1 tsp honey

  • ½ cup extra-virgin olive oil

  • ¼ cup good quality mayonnaise

Greek lettuce salad
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