This zippy and fresh Greek salad is the perfect addition to your summertime meal rotation.
It’s bright with an herby bite from fresh squeezed lemon juice and herbs, rounded out with creamy feta and rich olive oil. Enjoy it on its own, or topped with a protein of your choice.
Ingredients:
4 heads organic romaine lettuce
1 bunch organic scallions
¼ cup organic dill
¼ cup organic flat leaf parsley
½ cup feta cheese (I used LaClare Creamery® Goat Feta Cheese)
⅓ cup Graza® “Drizzle” Extra Virgin Olive Oil
1 organic lemon
Salt, to taste
Ground black pepper, to taste
Instructions:
Have a large salad bowl at the ready.
Shred your romaine lettuce. You want it to be shredded into ribbons, similar to a chopped-style salad. Add it to the bowl.
Finely chop your scallions. Add them to the bowl.
Remove the stems from your fresh parsley and dill, leaving mostly the leaves. Chop them finely and add them to the bowl.
Crumble your feta cheese, if not using pre-crumbled. Measure it and add it to the bowl.
Juice your lemon and add the juice to a small mixing bowl.
Add your olive oil, salt, and pepper to the lemon juice and whisk until combined.
Transfer the dressing to the salad and mix thoroughly to combine.
Let it settle in the refrigerator for 1 hour before serving.
Enjoy on its own or topped with a protein of your choice.
-Delaney Blomstrom
