A shower of grated feta is the secret to this simple Greek-inspired salad. Though traditional versions typically feature larger chunks of cheese, grating the feta means every forkful gets a hit of its salty, creamy flavor. Combined with crisp romaine, fresh dill, scallions, and a zesty oregano-garlic vinaigrette, it’s a vibrant side that pairs beautifully with everything from grilled lamb to roasted fish.
Yields: 8 servings | Total Time: 35 minutes | Cal/Serv: 129
Ingredients
- 2 1/2 Tbsp. white wine vinegar
- 4 1/2 Tbsp. olive oil
- 1/2 tsp. dried oregano
- 1 small clove garlic, grated
- 10 scallions, white and light green parts finely chopped; dark green parts thinly sliced and separated
- 1 head romaine lettuce (about 1 1/2 lb.), quartered and sliced into 1/4-in.-thick ribbons (about 12 cups)
- 1/2 cup mint leaves, very roughly chopped
- Kosher salt and pepper
- 4 oz. firm Greek feta cheese (see Tip)
- 1/2 cup dill fronds, finely chopped
Directions
Step 1 - In a medium bowl, whisk together vinegar, olive oil, oregano, and garlic. Fold scallion white and light green parts into dressing.
Step 2 - In a large bowl, toss together romaine, dark green scallion parts, mint, dressing, and 1/2 teaspoon each salt and pepper.
Step 3 - Arrange half of salad on a large platter. Grate half of feta on top, then sprinkle with half of dill. Repeat with remaining salad, feta, and dill and serve immediately.
Tip: Choose a firm feta and grate instead of crumble. The fine shreds distribute more evenly, giving balanced saltiness in every bite - and making a small piece stretch further.
Nutritional Information
About 129 calories, 11 g fat (3 g saturated), 13 mg cholesterol, 212 mg sodium, 6 g carbohydrates, 3 g fiber, 2 g sugar (0 g added sugar), 4 g protein
