Ingredients:

  • 2 large heads Romaine lettuce hearts
  • 1 bunch fresh dill (approx. 1/2 cup), stems removed and finely chopped
  • 5 scallions, sliced into paper-thin rounds
  • 1 Persian cucumber, quartered and thinly sliced
  • 1/4 cup Extra Virgin Greek Olive Oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried Greek oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup Greek Feta cheese, crumbled
  • 10 Kalamata olives, pitted and halved

Instructions:

  1. Lay romaine hearts horizontally and slice lengthwise into quarters. Bundle the strips and use a rocking motion to shred the lettuce into ultra-fine ribbons, approximately 1/4 inch thick.
  2. Submerge the shredded lettuce in a bowl of ice-cold water for 2 minutes to shock the greens into maximum crispness. Drain thoroughly and use a salad spinner until the leaves are completely dry.
  3. In a small glass jar, combine the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Shake vigorously until emulsified.
  4. In a large mixing bowl, toss the dried lettuce ribbons with the chopped dill, sliced scallions, and cucumber.
  5. Pour the dressing over the salad and toss well to ensure every ribbon is coated. Top with crumbled feta cheese and Kalamata olives before serving.