2 Tbsp, extra virgin
fresh lemon juice
¼ tsp, freshly ground
3 Tbsp, or mint, fresh, chopped
3 Tbsp, sliced
1½ cup(s), ripe, diced (about 7 small tomatoes)
1½ cup(s), diced, seedless (about 1/2 large cucumber)
8 gm, Kalamata, pitted, chopped
6 cup(s), chopped, Romaine, shredded
crumbled feta cheese
- In a medium bowl, whisk together oil, water, lemon zest, lemon juice, salt and pepper until blended; stir in dill and scallions. Add tomatoes, cucumber and olives; toss to mix and coat.
- Place 1 1/2 cups of lettuce on each of 4 salad plates; top each with about 3/4 cup of tomato mixture and then 1 tablespoon of feta. Spoon any dressing left in bottom of bowl over salads. Yields 1 salad per serving.