Leafy Greek Salad

This quick and easy Greek salad, also referred to as Maroulosalata, brings me right back to my trip to Greece. It's light, refreshing, flavourful and satisfying and is chalk full of veggies - including leafy greens, cucumbers, scallions and dill. The use of lemon juice and feta add acidity and salinity to this dish while the dill is simply the chef’s kiss. It really is the perfect salad and, best of all, it comes together in just 10 minutes!

Enjoy it as a side or serve it as a main - you really can't go wrong here! Pair it with my Sheet Pan Greek Chicken Dinner, Lamb Souvlaki or Roasted Leg of Lamb for a delicious meal! So, let me show you how it's done. Grab a spoon and come and cook with me!

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Serves: 6 - 8

Ingredients:

Greek Salad

• 2 hearts of romaine lettuce, thinly sliced

• 1 large cucumber, quartered and cut into 1/3 inch slices

• 4 scallions, thinly sliced

• 1/2 cup feta, drained and crumbled

• 1/4 cup fresh dill fronds, finely chopped

Lemon Vinaigrette

• 1/2 cup extra virgin olive oil

• 4 Tbsp freshly squeezed lemon juice (approx. 1 large lemon)

• 1 garlic clove, peeled and minced

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground pepper

Instructions:

1. Add the romaine lettuce, cucumbers, scallions, feta and dill to a large salad or mixing bowl.

2. To a measuring cup or mason jar, add the olive oil, lemon juice, garlic, salt and pepper and whisk or shake until fully incorporated.

3. Just before serving, pour the vinaigrette over the salad and mix until combined. Serve and enjoy!