Description
A fresh and crunchy iceberg lettuce wedge topped with salty crumbled feta, hydrating cucumbers, and a zesty lemon-herb dressing.
Ingredients
Scale
- 1 head of iceberg lettuce
- 1/2 cup crumbled feta cheese
- 1 large cucumber, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Cut the iceberg lettuce into 4 to 6 equal wedges, keeping the core intact.
- Refrigerate the wedges for 30 minutes to ensure maximum crispness.
- Thinly slice the cucumber into half-moons.
- In a small bowl, whisk together olive oil, lemon juice, and dried oregano until emulsified.
- Place one chilled lettuce wedge on each serving plate.
- Drizzle the lemon-herb dressing evenly over the lettuce.
- Top the wedge with cucumber slices and crumbled feta cheese.
- Finish with a sprinkle of black pepper and serve immediately.