Begin by selecting fresh, vibrant romaine lettuce heads. Rinse them thoroughly under cold water to remove any dirt or grit, then shake off excess moisture. Finely chop the lettuce into bite-sized pieces and set it aside in a large mixing bowl.

Next, take a bunch of green onions and trim off the root ends. Slice the green onions thinly, using both the white and green parts for added flavor and color. Once chopped, add them to the bowl with the prepared lettuce.

Now, grab a handful of fresh dill and give it a good rinse under cold water. Pat it dry with a paper towel and finely chop the dill fronds. Sprinkle the chopped dill into the bowl with the lettuce and green onions.

If you’re using feta cheese, now is the time to crumble it into small pieces, adding it to the salad bowl.

In a separate bowl or mason jar, combine about 3 tablespoons of extra virgin olive oil with the juice of one large lemon. Add a pinch of fine sea salt and a few cracks of freshly cracked black pepper. Whisk or shake the mixture until it’s well-blended and smooth.

Just before serving, drizzle the prepared dressing over the salad mixture. Use tongs to gently toss everything together, ensuring all ingredients are evenly coated.

Transfer the dressed salad to a serving platter or individual bowls. For a beautiful presentation, garnish with extra dill or a few slices of lemon. Serve your Maroulosalata right away to preserve the crispness of the lettuce.