Iceberg Salad with Oregano Dressing: A Refreshing Twist on a Classic Recipe

Iceberg Salad with Oregano Dressing is a refreshing and vibrant dish that brings a burst of flavor to any meal. This classic salad, often found in Mediterranean cuisine, has a rich history that dates back to ancient times when fresh greens were a staple in the diets of many cultures. The crisp texture of iceberg lettuce combined with the aromatic notes of oregano dressing creates a delightful contrast that is both satisfying and invigorating.

What I love most about Iceberg Salad with Oregano Dressing is its simplicity and versatility. It’s the perfect side dish for grilled meats or a light lunch on its own. The cool crunch of the lettuce paired with the zesty dressing makes it a favorite among family and friends. Plus, it’s incredibly easy to prepare, making it a go-to recipe for busy weeknights or casual gatherings. Join me as we explore how to create this delicious Iceberg Salad with Oregano Dressing that will surely impress your guests!

Ingredients:

• 1 large head of iceberg lettuce
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup black olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Preparing the Salad Ingredients

Let’s start by prepping all the fresh ingredients for our iceberg salad. This is the fun part where you can get creative with your chopping and slicing!

1. Begin by washing the iceberg lettuce thoroughly under cold running water. Make sure to remove any dirt or debris. Once clean, shake off the excess water and pat it dry with a clean kitchen towel.
2. Next, cut the iceberg lettuce into quarters. Remove the core from each quarter and then chop the lettuce into bite-sized pieces. Place the chopped lettuce in a large salad bowl.
3. Now, let’s prepare the cherry tomatoes. Rinse them under cold water, then slice each tomato in half. Add the halved tomatoes to the bowl with the lettuce.
4. For the cucumber, wash it well and then slice it in half lengthwise. Use a spoon to scoop out the seeds if you prefer a less watery salad. Dice the cucumber into small cubes and toss them into the salad bowl.
5. Next, take the red onion and peel it. Slice it thinly, and if you find the flavor too strong, you can soak the slices in cold water for about 10 minutes to mellow the taste. Drain and add the onion to the salad bowl.
6. Now, let’s add some flavor! Crumble the feta cheese over the salad, sprinkle the black olives, and add the chopped parsley. This will give our salad a beautiful color and a burst of flavor.

Making the Oregano Dressing

Now that our salad ingredients are prepped, it’s time to whip up a delicious oregano dressing that will tie everything together beautifully.

1. In a small mixing bowl, combine the olive oil and red wine vinegar. This will be the base of our dressing.
2. Add the dried oregano to the bowl. Oregano has a robust flavor that pairs perfectly with the freshness of the salad.
3. Next, add the Dijon mustard. This will give the dressing a nice tang and help emulsify the oil and vinegar.
4. Whisk the ingredients together until they are well combined. You want the dressing to be smooth and slightly thickened.
5. Season the dressing with salt and pepper to taste. I usually start with a pinch of each and then adjust according to my preference. Remember, you can always add more, but you can’t take it out!

Assembling the Salad

With all our components ready, it’s time to assemble the salad and serve it up!

1. Take the large bowl with the chopped iceberg lettuce and other veggies. Give it a gentle toss to mix everything together evenly.
2. Drizzle the oregano dressing over the salad. Start with half of the dressing and toss the salad again to coat all the ingredients. You can always add more dressing if needed, but it’s best to start with less.
3. Once the salad is well coated, taste it. If you feel it needs more seasoning or dressing, go ahead and adjust it to your liking.
4. Transfer the salad to a serving platter or keep it in the bowl for a family-style presentation. If you want to make it look extra special, you can garnish it with a few extra sprigs of parsley or a sprinkle of feta on top.
5. Serve immediately and enjoy the freshness of your iceberg salad with oregano dressing!

Tips for the Perfect Iceberg Salad

Here are a few tips to ensure your iceberg salad is a hit every time:

• For added crunch, consider adding some

Conclusion:

In summary, this Iceberg Salad with Oregano Dressing is a must-try for anyone looking to elevate their salad game. The crisp, refreshing crunch of the iceberg lettuce combined with the zesty, herbaceous notes of the oregano dressing creates a delightful balance that is both satisfying and invigorating. Not only is this salad a fantastic side dish for grilled meats or a light lunch option, but it also serves as a versatile base for your culinary creativity. Feel free to add in some cherry tomatoes, sliced cucumbers, or even crumbled feta cheese for an extra burst of flavor and texture. I encourage you to give this recipe a go and experience the deliciousness for yourself. Whether you’re hosting a summer barbecue or simply enjoying a quiet dinner at home, this Iceberg Salad with Oregano Dressing is sure to impress. Once you’ve tried it, I would love to hear about your experience! Share your thoughts, any variations you made, or even a photo of your creation. Let’s celebrate the joy of cooking together!

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