A Dilly Of A Greek Salad

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"My hubby and I came up with this salad many years ago after he came home from a trip to Siberia. They eat a lot of dill there and he loved it so much that he brought fresh dill home for us to try. This is a salad for those who like bold flavors, although it is a milder variation of a Steve Raichlen recipe from "The Barbecue Bible", who uses a lot more dill and onion. Enjoy!"

Original recipe yields 5 servings


  • Serving Size: 1 (289.4 g)
  • Calories 235.6
  • Total Fat - 17.8 g
  • Saturated Fat - 5 g
  • Cholesterol - 15.9 mg
  • Sodium - 500.2 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 5.6 g
  • Sugars - 3.9 g
  • Protein - 10.6 g
  • Calcium - 348.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 35.7 mg
  • Thiamin - 0.2 mg

Step 1

Cut the garlic in half and rub the inside of the salad bowl with the garlic.

Step 2

Wash and spin dry the romaine.

Step 3

Cut the romaine leaves in 1/2-inch wide strips.

Step 4

Toss romaine, dill and onions together in the bowl.

Step 5

You can refrigerate the salad at this point or proceed to the next step if you're ready to serve it.

Step 6

Just before serving, juice the lemon.

Step 7

Pour the lemon juice and olive oil over the greens.

Step 8

Season with salt and pepper.

Step 9

Add olives and feta.

Step 10

Toss to mix.

Tips & Variations

No special items needed.