Description
A refreshing take on the traditional wedge salad, featuring crisp iceberg lettuce, salty feta cheese, and cool cucumbers topped with a zesty lemon-oregano dressing.
Ingredients
Scale
- 1 large head of iceberg lettuce
- 1 cup crumbled feta cheese
- 1 large cucumber, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cut the head of iceberg lettuce into four equal wedges, keeping the core intact.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, black pepper, and salt until emulsified.
- Slice the cucumber into thin half-moons.
- Place each lettuce wedge on a chilled plate and spoon the dressing generously over the top and sides.
- Arrange cucumber slices over the dressed lettuce, pressing them slightly into the dressing.
- Sprinkle the crumbled feta cheese evenly over the cucumber and lettuce.
- Finish with an extra pinch of black pepper and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Raw Assembly
- Cuisine: American-Mediterranean