Greek Salad Greek Salad Ricky Lauren Aug. 14, 2013 Comments 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.