Lemon & Dill Salad

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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

Servings 4 to 6 people

Ingredients

  • Juice of 3 lemons
  • 1/2 cup extra-virgin olive oil
  • 1 tsp teaspoon honey
  • 1 tsp 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

Instructions

  • 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. 
  • Juice of 3 lemons
  • 1/2 cup extra-virgin olive oil
  • 1 tsp teaspoon honey
  • 1 tsp 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
Author: Caroline Chambers

Join the Conversation

  1. Cornelia CHristian says:

    Love this recipe. My adult kids ask for this salad every time we have dinner together!

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