Simple, refreshing and light summer Greek salad
Ingredients
2 romaine hearts, trimmed and thinly sliced (about 10 cups)
1 cup (or more) crumbled plant-based feta cheese
1 cup lightly packed fresh dill fronds, chopped
4 scallions, trimmed and thinly sliced
⅓ cup olive oil
3 Tbs fresh lemon juice
Salt + freshly ground pepper
Instructions
Was and dry the lettuce, then transfer to a large bowl
Add the feta, dill and scallions
Drizzle with olive oil and lemon juice. Season with salt and pepper and toss to combine
Notes
Adapted from The New York Times - Farideh Sadeghin
Maroulosalata (Green Salad With Feta and Dill)
Simple, refreshing and light summer Greek salad
Ingredients
2 romaine hearts, trimmed and thinly sliced (about 10 cups)
1 cup (or more) crumbled plant-based feta cheese
1 cup lightly packed fresh dill fronds, chopped
4 scallions, trimmed and thinly sliced
⅓ cup olive oil
3 Tbs fresh lemon juice
Salt + freshly ground pepper
Instructions
Was and dry the lettuce, then transfer to a large bowl
Add the feta, dill and scallions
Drizzle with olive oil and lemon juice. Season with salt and pepper and toss to combine
Notes
Serves 4-6
Adapted from The New York Times - Farideh Sadeghin