This refreshing Iceberg Lettuce Salad is made with crisp, crunchy lettuce, and topped with a zesty lemon vinaigrette dressing. The bright and tangy flavors of the lemon complement the fresh greens, creating a light and delicious dish perfect for any meal.
Ingredients
- 1 head of iceberg lettuce
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olives (black or green, optional)
- Fresh herbs (parsley or dill, optional)
- For the Lemon Vinaigrette:
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional for sweetness)
- Salt and pepper to taste
Method
- Prepare the lettuce: Wash the iceberg lettuce thoroughly under cold water. Dry it well using a paper towel or salad spinner to remove excess moisture. Cut the lettuce into wedges or tear it into bite-sized pieces.
- Prepare the vegetables: Slice the cucumber into thin rounds. Peel and thinly slice the red onion. Cut the cherry tomatoes in half.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and honey (if using). Season with salt and pepper to taste. Adjust the sweetness or acidity as needed by adding more honey or lemon juice.
- Assemble the Salad: In a large bowl, add the iceberg lettuce, cucumber slices, red onion, cherry tomatoes, and any optional ingredients like olives or crumbled feta cheese. Drizzle the lemon vinaigrette over the salad.
- Toss and Serve: Gently toss all the ingredients to combine, ensuring the dressing coats everything evenly. Serve immediately as a fresh, crunchy side dish or a light main course.
