Marissa @ OMGfood
(about 1/4-1/3 cup)
extra virgin olive oil
red wine vinegar
or freshly squeezed lemon juice
Wash and dry the lettuce, cucumber, and scallions.
Thinly slice the lettuce cross-wise, like a chiffonade. Move lettuce to a large bowl.
Thinly slice the scallions (both white and green parts) and add to the bowl. Add the chopped dill.
If using, cut the cucumber in half length-wise. Then thinly slice each half cross-wise. Add to the bowl. Toss the ingredients to combine.
In a small bowl, whisk the dressing ingredients and toss with the salad.*
Serve with crusty bread and feta cheese.
The salad and vinaigrette can both be made ahead of time, but keep them separate until right before serving.