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.