Iceberg Salad With Dried Oregano Dressing and Creamy Feta

Name: Iceberg Salad With Dried Oregano Dressing and Creamy Feta
Yield: Serves 6–8
Ingredients: 2 heads iceberg lettuce, outer leaves removed; 1 bunch chives, snipped; 1⁄2 bunch dill, fronds picked; 50–70 g (1¾ oz–2½ oz) creamy sheep’s milk feta (Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too); 30 g (1 oz) thinly sliced shallot; 50 ml (1¾ fl oz) agrodolce-style white-wine vinegar (if you can’t find that, add 2 teaspoons honey to regular white-wine vinegar); 1 teaspoon salt; 1½ teaspoons dried oregano; 120 ml (4 fl oz) extra-virgin olive oil

Danielle AlvarezServes 6–8Source

salad iceberg lettuce feta oregano starter side dinner lunch gluten free nut free vegetarian quick easy no-cook cookbooks

Iceberg Salad With Dried Oregano Dressing and Creamy Feta

Ingredients

2 heads iceberg lettuce, outer leaves removed

1 bunch chives, snipped

1⁄2 bunch dill, fronds picked

50–70 g (1¾ oz–2½ oz) creamy sheep’s milk feta (Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too)

30 g (1 oz) thinly sliced shallot

50 ml (1¾ fl oz) agrodolce-style white-wine vinegar (if you can’t find that, add 2 teaspoons honey to regular white-wine vinegar)

1 teaspoon salt

1½ teaspoons dried oregano

120 ml (4 fl oz) extra-virgin olive oil

Method

First, make your vinaigrette. In a small bowl or jar with a lid, combine the shallot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.

Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.