A Greek lettuce salad is the best tossed green salad ever! It's super simple, with only 6 ingredients (3 in the salad, 3 more in the dressing), but it tastes fresh, zingy and delicious. Goes with virtually anything, adding vibrance and crunch to your plate in a matter of minutes!
How to shred lettuce: Chop off the stalk end and slice very finely from the stalk end. Wash well in a colander and let drain a little.How to cut salad onions/scallions/spring onions: Chop off the stalk end, then slice fairly thinly all the way up. I usually keep the first part of the dark green part, and discard when it starts getting too tough. I usually wash the onions AFTER I've sliced them in case there is any dirt trapped inside. How to cut dill: I usually wash it well, then scrunch it into a ball and chop very finely with a sharp knife.Here's some info on the best dill substitutes in case you don't have any.Storage instructions: Only add the dressing just before serving. If you don't think you'll eat it all, keep the extra lettuce/onions/dill and vinaigrette covered in the fridge separately. They will keep for a while like this (the salad 2-3 days, the dressing about a week).After you've added the dressing, keep covered in the fridge. The salad will keep well for a day or two.