A Dilly of a Greek Salad Recipe

Name: A Dilly of a Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head romaine lettuce; 1 garlic clove; ½ cup fresh dill leaves, minced (don't use the stems); 4 green onions, chopped; 1 large lemon; 3 tablespoons extra virgin olive oil; salt; pepper; ½ cup kalamata olive; 4 ounces feta cheese, crumbled

Servings: persons

1 head romaine lettuce
1 garlic clove
½ cup fresh dill leaves, minced (don't use the stems)
4 green onions, chopped
1 large lemon
3 tablespoons extra virgin olive oil
salt
pepper
½ cup kalamata olive
4 ounces feta cheese, crumbled

1
Cut the garlic in half and rub the inside of the salad bowl with the garlic.
2
Wash and spin dry the romaine.
3
Cut the romaine leaves in 1/2-inch wide strips.
4
Toss romaine, dill and onions together in the bowl.
5
You can refrigerate the salad at this point or proceed to the next step if you're ready to serve it.
6
Just before serving, juice the lemon.
7
Pour the lemon juice and olive oil over the greens.
8
Season with salt and pepper.
9
Add olives and feta.
10
Toss to mix.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head romaine lettuce, 1 garlic clove, ½ cup fresh dill leaves, minced (don't use the stems), 4 green onions, chopped, and more.

Yes, A Dilly of a Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

A Dilly of a Greek Salad

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