Greek Salad

Greek Salad

Serves 4 to 6. Recipe is from Ricky Lauren’s “The Hamptons: Food, Family and History.”

1⁄3 cup olive oil

Juice of 1 lemon

1 tsp. Dijon mustard

Salt and freshly ground black pepper

2 heads romaine lettuce, washed and cut into 1/2-inch strips

1/2 English cucumber, sliced into 1/4-inch strips

1 cup kalamata olives, pitted and halved

1 cup grape tomatoes, halved

6 ozs. feta cheese, crumbled

1/2 cup finely chopped fresh dill

1. Combine the oil, lemon juice, mustard, salt and pepper in a small bowl.

2. Combine all the remaining ingredients in a large bowl. Pour the dressing slowly over the salad and toss thoroughly. Serve immediately.