Prep 10 mins
Cook 0 mins
Another recipe which I found in Greek chef and restaurateur Theodore Kyriakou’s ‘real greek food', which he co-authored with food writer Charles Campion. So simple, so delicious and so quintessentially Greek! A really quick to make, fabulous side dish to serve with grilled meat and fish dishes, or with pasta and rice dishes. This recipe - for a classic lettuce salad - is from the island of Cos and, apparently, "from everywhere else in Greece"! When you come across a recipe like this one, you cannot be in the least surprised that Kyriakou maintains that “the term “Greek Salad” is one of the most abused in the world”.
- 150 ml extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 romaine lettuce, shredded very finely
- 1 bunch spring onion, finely chopped, including the green parts
- 3 tablespoons finely chopped dill weed
- sea salt, to taste
- fresh ground pepper, to taste
- Mix the oil and vinegar together in a bowl, add the salt and pepper, to taste.
- Combine the ingredients and toss with the dressing, and serve immediately. This salad should be crunchy, not soggy.
We love this simple salad. It is very popular here in Greece, especially in winter, and often accompanies a rich, roast meat and is eaten to 'clean the mouth'. Lemon juice is also good in the vinaigrette instead of vinegar. This recipe is 100% authentic.
Wow, this was really good! I wasn't expecting much because the recipe almost looked too simple. But it is so light and fresh tasting, and the fresh dill really takes it to a whole new level. Thanks for sharing!
loved this wouldn't change a thing, light and delicious and makes a great side salad to any meal, thanks bluemoon!