Greek Salad

This is a light, fresh salad that makes the most of fresh spring greens and herbs. It’s very common in Greece, but it’s more of a home cooking dish than a restaurant one, so most Americans aren’t familiar with it. It’s quite simple, but feel free to fancy it up with slices of cucumber or olives.

By Abby Schweber

Ingredients

• 1 head romaine lettuce*

• ½ cup chopped herbs* (any 1 or more of dill, mint, parsley, basil)

• 3-4 spring onions*

• ½ cup feta cheese (or goat cheese*)

• Dressing:

  • 1/3 cup EVOO

  • 1 lemon

  • ½ tsp. pepper

  • ½ tsp. salt (if needed)

*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Cut the lettuce into 1/2” ribbons. Thinly slice spring onions. Finely chop herbs. Juice the lemon. Crumble the feta.

2. Rinse the lettuce if you can see any dirt, then dry with a dishtowel or salad spinner.

3. Taste the feta. If it’s very salty, you may not need to use any salt in the dressing. For a less salty feta, use the full half teaspoon.

4. Combine dressing ingredients in a medium bowl or sealable container. Whisk or shake until well combined.

5. Toss lettuce, spring onions, herbs, and feta in a large bowl. Add dressing and toss to coat.