Simple Lettuce Salad (Greek Style!)

Ingredients

• 225 g (4 cups shredded; 8 oz)baby Cos lettuce, or Romaine lettuce, lettuce hearts or iceberg lettuce
• 5salad onions
• 15 g (¼ cup)fresh dill, finely chopped
• 80 ml (⅓ cup)olive oil
• 45 ml (3 tablespoons)vinegar: white wine, white, apple cider or red wine vinegar, or lemon juice
• 1 teaspoondried oregano

Instructions

1. 1

   Slice the lettuce

   Remove any damaged or bruised outer leaves and cut off the stalk end. Using a sharp knife, slice the lettuce very finely, working up from the stalk.

2. 2

   Wash the lettuce

   Rinse the shredded lettuce thoroughly in a large colander. Leave it to drain while you prepare the other ingredients.

3. 3

   Chop onions and dill

   Thinly slice the salad onions and rinse them in a colander. Wash the dill, gather it together and chop it finely.

4. 4

   Toss the greens

   Combine the shredded lettuce, salad onions and dill in a large bowl.

5. 5

   Dress and serve

   Whisk all the dressing ingredients together in a small jug or bowl. Just before serving, toss the dressing through the salad and serve immediately while crisp.

What is Greek lettuce salad?

This is a Greek-style green salad built around finely sliced lettuce, salad onions and dill, rather than the tomatoes, cucumber and feta often found in a village-style Greek salad. Its crisp greens and sharp, herb-scented dressing make it a quick, refreshing side.

The method relies on a simple combination of familiar Mediterranean ingredients. Thinly cutting the lettuce helps the herbs and dressing spread evenly through every bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 0g protein, 1g carbs, 18g fat.

The olive oil supplies most of this salad’s calories and fat, while the lettuce, onions and dill provide its small amount of carbohydrate. It contains very little protein, so pair it with a protein-rich main such as beans, fish or eggs to make a more balanced plate.

Choose the lettuce

Cos lettuce: Baby Cos or Romaine gives the salad a crisp, sturdy texture that holds up well to tossing.

Other leaves: Lettuce hearts or iceberg are also suitable. Whichever you choose, remove any bruised outer leaves before slicing.

Dry the leaves well

Drain the shredded lettuce after washing so excess water does not dilute the dressing. A salad spinner can help, or you can let the leaves sit in the colander while you chop the onions and dill.

Cutting the lettuce finely is the key preparation detail: it makes the salad easy to toss and helps distribute the dressing without crushing the leaves.

Keep the herbs fresh

Dill: Chop it finely so its fresh, distinctive flavour is spread throughout the salad rather than concentrated in a few large pieces.

Oregano: The dried herb goes into the dressing, where whisking helps mix it with the oil and vinegar.

Dress just before serving

Whisk the dressing in a separate jug or bowl, then wait to toss it with the greens until you are ready to eat. This keeps the lettuce crisp for longer.

Toss thoroughly but gently so the dressing coats the thinly sliced leaves without bruising them.

Serve it with

The salad’s sharp dressing and crunchy texture work well alongside grilled or roasted dishes, or as a fresh counterpoint to a richer main. It can also add crispness to a meal of dips, bread and other small plates.

Serve it straight after dressing; it is at its best before the leaves soften.

Recipe notes & tips

• Use a sharp knife to slice the lettuce finely and evenly.
• Rinse the shredded leaves in a large colander so they are easy to drain.
• Chop the dill finely to distribute its flavour through the salad.
• Whisk the dressing until the oil and vinegar are well combined.
• Wait until serving time to toss the dressing through the greens.

Variations

• Change the vinegar: Use lemon juice or another listed vinegar for a different kind of tang.
• Choose another lettuce: Swap baby Cos for Romaine, lettuce hearts or iceberg.
• Adjust the herbs: Add a little more or less dill to suit your taste.
• Serve with feta: Crumble feta over the salad for a savoury addition.
• Make it a meal: Add cooked beans or a protein of your choice alongside the salad.

Common mistakes to avoid

• Leaving the leaves wet: Excess water can thin the dressing; drain the lettuce thoroughly.
• Cutting the lettuce too roughly: Large pieces are harder to coat evenly; slice it finely.
• Chopping the dill coarsely: Big pieces can overwhelm individual bites; chop it finely.
• Dressing too early: The lettuce can lose its crispness; toss just before serving.
• Mixing too vigorously: Rough tossing can bruise the leaves; turn them gently until coated.

How to store

For the best texture, serve the salad immediately after dressing. If storing ahead, keep the undressed greens and dressing separately in covered containers in the fridge and combine just before serving.

Frequently asked questions