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