My friend Ali recently taught me how to make her go-to salad, and I can't stop obsessing over it. It has elements of a Greek salad (lots of salty feta and olives) but the leading flavor is a HUGE amount of fresh dill. Everything gets tossed together in the simplest lemon vinaigrette just before serving, and the tart lemon and dill together are absolutely addictive. I know what you're thinking - "Caroline, it's a SALAD" - but just trust me will you?! It's delicious.
It's a perfect side salad for all of your backyard BBQs this summer, or make it the main course by topping it with some quinoa and grilled shrimp or chicken.
Lemon & Dill Salad
Serves 4 to 6
Juice of 3 lemons
1/2 cup extra-virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
salt and pepper
2 large heads romaine lettuce, thinly sliced (about 6 cups)
1 bunch dill fronds, chopped
1/2 cup kalamata olives, chopped
8 ounces crumbled feta cheese
Whisk lemon juice, olive oil, honey, and mustard together until smooth. Season with salt and pepper.
Toss lettuce, dill, olives, and feta together.
Toss in desired amount of dressing just before serving. Season with salt and pepper to taste.