We used to order it at a restaurant close to our home named Shish Kabob…. but a few years ago, I moved 35 minutes east… SO we stopped going to the restaurant. I decided to look up their website and take a look at their menu to see what ingredients was in our beloved Greek salad recipe.
For a complete and satisfying light meal, add some grilled chicken breast, sliced steak or grilled shrimp OR you can eat the Greek Villager Salad as a side dish to any main course.
This is an intuitive recipe – meaning that there aren’t strict measurements… I provided you with the amounts I used but I recommend that you tweak the ingredients based on your tastes… add more of the ingredients that you like except for the feta cheese and olive oil since they contain fat.
1 head romaine lettuce, chopped
big handful of fresh dill, chopped
4 scallions, sliced (both white and green parts)
sprinkle of feta cheese
3 lemons, juiced
sea salt and pepper
- Wash all the greens and let drain and dry in a colander. Once they’re dry, chop romaine lettuce into small pieces and place in a bowl. Chop fresh dill and place in bowl. Slice the scallions and place in bowl. Mix the salad, dill and scallions in the bowl. Sprinkle with feta cheese.
- Make the dressing by putting olive oil and a little bit of water in small mixing bowl. Juice the lemons and add the juice to the olive oil and water. Add sea salt and pepper to taste. Mix with fork until it’s blended well.
- Place salad in bowls and drizzle with dressing.
- Serve immediately – enjoy!
TIP: I make a HUGE Greek Villager Salad and keep it in a big Pyrex bowl in my refrigerator without the dressing on it. Each day I take a serving and add the dressing – DELISH – FRESH – CONVENIENT!