Green salad

The first time I made this kind of salad, I remember I completely forgot about the dill. I put everything in, mixed it, tasted it, and it felt like something was missing, you know that feeling... you look at the plate and feel like it's not complete. Since then, I never skip it. I still sometimes end up adding too much vinegar because I like it tangy, but then I return to this simple version where each ingredient does its job and the flavors don't clash. It's the kind of salad I throw on the table when I have guests for lunch or just want something that goes with anything, and I don't know, I don't think I've ever made it exactly the same way. But it's good almost every time, as long as you don't forget the salt and dill.

Time: 10-15 minutes, if you don't feel like arranging it nicely, and a bit more if you want to make it for guests. It serves four large portions, but we finished a bowl between two, so it depends on how hungry you are. It's not rocket science, meaning you can't really mess it up, even if you have no experience.

I make this salad often because it goes with anything. Whether you have a steak, fries, or just an omelet, it adds flavor and freshness to the meal. Plus, it's quick to make, cheap, the ingredients are available all year round, and when it's in season, the lettuce really tastes good. When I'm in a hurry, I chop everything quickly and hardly dirty many dishes. And there's something else: I feel a bit calmed when I chop that green onion, I don't know why, I like the smell and the fact that it breaks easily between my fingers.

Ingredients – here are the quantities that work for me, but it’s no tragedy if you change something:
A large green lettuce (about the size of my head, it should be fresh leaves, not wilted)
3 good green onions with long tails
1-2 cucumbers, depending on how 'cucumber-y' you want the salad – I put two small ones or one large one
half a bunch of fresh dill (not dried, it doesn't work the same)
2 tablespoons of olive oil (I eyeball it, but two tablespoons is decent)
1-2 tablespoons of vinegar – depends on how tangy you like it, and I vary
Salt, to taste (but not salty like the sea, as it loses some freshness if you add too much)

The green lettuce is the base, it adds volume and freshness, it needs to be fresh, not wilted. The green onion brings sweetness and a slight spiciness, plus it makes everything look 'greener'. The cucumber refreshes, goes with anything, and keeps you full. The dill ties everything together; without it, it feels like just a random salad. The olive oil adds flavor and makes the vinegar less harsh. The salt brings out the flavors; if you forget the salt, everything is bland. The vinegar puts the finishing touch, but it shouldn’t be too much.

1. I always start with washing the lettuce. I tear the leaves one by one and rinse them under cold water; I don't leave them in a pile because I've found a bit of dirt in there before. I drain them well, sometimes with a kitchen towel. If you leave them wet, the salad ends up soggy and sad.

2. Chopping. I tear the lettuce by hand, not with a knife, because my grandmother said it’s not good (I don't know if that's a myth or not, but I like it this way). I slice the onion into thin rings so that it can be felt but not dominate, and I do the same with the tails – they’re actually good, don’t throw them away. I slice the cucumbers thinly, lengthwise or round, however I feel, but they shouldn’t be too thick; otherwise, they don’t mix well. I chop the dill finely but don’t turn it into mush.

3. I put everything in a salad bowl, add the salt, and mix with my hands, not with a spoon, because that way I can feel if I need to add something. I let it sit for a minute to soften the greens a bit. Many people add vinegar and oil over the dry greens – no! Always salt first to draw out the juices from the vegetables, then vinegar, and finally the oil. If you put them in reverse order, it just doesn’t taste the same.

4. I add the vinegar, not all at once, but gradually. I taste. Sometimes it needs more, other times I stop. I mix again with my hands.

5. Finally, the oil. Not too much, just enough to bind everything together and not be 'greasy'. If you want to be fancy or not get your hands dirty, you can mix with two forks, but I think it doesn’t taste the same.

Sometimes I let it sit for about five minutes to 'settle', other times I don’t have the patience and eat it right away. It also works with a little cold water if you want it super refreshing, but I don’t add it; I like it concentrated.

Tips, variations, and serving ideas

Tips:
Don’t wash the salad after you’ve chopped it, because then it’s the death of the texture; water comes to the bottom, and it doesn’t taste good anymore. Always use fresh lettuce, even if it’s not perfect, just make sure it’s not old. Put salt before any liquid to avoid a watery salad.

If you use regular oil instead of olive oil, it’s not a tragedy, but it tastes a bit more bland. If you want to use lemon instead of vinegar, it works, but don’t use juice straight from the bottle; squeeze it fresh.

Substitutions:
The green lettuce can be replaced with baby spinach or arugula for a more 'modern' version, but then you might not want to add dill. The green onion can be replaced with finely sliced red onion, but that’s a different story, stronger in taste. You can replace the cucumber with raw zucchini sliced very thin, but it won’t have the same freshness.

For a diet or gluten-free option, you don’t need to change anything since it doesn’t contain gluten anyway. If you want fewer calories, reduce the oil or use a milder vinegar. You can also try using low-fat yogurt or kefir as a dressing, but then it’s not the same simple salad anymore.

Variations:
Some people use less dill and add more lovage or parsley, but I like it with dominant dill. You can add sliced radishes for a bit of color and crunchy texture. A slice of bell pepper, red or yellow, cut thin also works.

If you want something more filling, sprinkle some crumbled fresh cheese (telemea, feta), but be careful with the salt. I’ve also played around with roasted pumpkin seeds on top for crunch, and it’s not bad.

Serving:
I most often put it on the table next to steak, but it goes with any kind of meat, grilled or even with potato dishes. If you have guests, it looks nice in a large transparent bowl. It also works as a light evening meal, just with a slice of toasted bread, or as a side dish for baked fish. If it’s too hot outside, you eat it straight from the fridge; it’s super refreshing.

Frequently Asked Questions

Can I make the salad in advance and keep it in the fridge?
Yes, but don’t make it too far in advance. You can chop everything, but add the dressing (salt, vinegar, oil) only before serving. If you mix everything from the start, the leaves will get soggy, release water, and lose texture. You can prepare the vegetables in advance and keep them covered in the fridge, but not more than 5-6 hours.

What kind of vinegar should I use?
Any vinegar you have on hand works: wine, apple, even balsamic if you have nothing else. I prefer white or apple vinegar because it doesn’t change the salad's color and is milder in taste. Don’t use tarragon vinegar or other flavored kinds, as they ruin the simple taste.

If I don’t have dill, what can I substitute it with?
The closest would be parsley, but don’t use too much. Lovage finely chopped might also work, but it completely changes the flavor. You can also go without any greenery, but it won’t have the same charm. It’s better to use very little dried dill if you don’t have fresh, but fresh is the base.

What do I do if I added too much vinegar?
If you messed up and added too much, you can try adding another handful of lettuce or a bit more cucumber. Mix well and taste again. If it’s still sour, add a drop of oil and sometimes a piece of toasted bread to absorb some liquid. Anyway, the best approach is to add gradually and taste at each step.

What pairs best with this salad?
For me, it most often goes with grilled meat, baked chicken, or even stew. It also works with boiled or fried potatoes or a simple lentil or bean dish. It’s good as part of a healthier breakfast with boiled eggs and low-fat cheese.

Can I use store-bought dressing?
I say no, because that simple green taste gets lost. But if you want to experiment and have a light dressing, try it on a small portion and see if you like it. Personally, I still think vinegar and oil is the best.

Nutritional values (estimated)

This salad is very light, especially if you don’t overdo it with the oil. For one portion out of four (so about a quarter of the bowl), you have under 80 calories, maybe even less, depending on how much oil and vinegar you added. Most of the calories come from the olive oil (a tablespoon has about 120 calories, but it’s divided among four portions). The lettuce, onion, cucumber, and dill barely add any calories.

In terms of macronutrients, you mainly get fiber, vitamins, and a bit of carbohydrates from the vegetables, which is insignificant. The fat comes from the oil, and if you add cheese or seeds, it increases a bit, but otherwise, it’s very low in calories and okay for any diet. It’s also good for those on a diet; it has no added sugar or gluten, and if you watch the salt, it works for people with hypertension. Vitamins C, K, some B vitamins, and minerals – the salad is a kind of freshness bomb, not a complete meal, but a healthy addition to anything.

How to store and reheat

The truth is this salad isn’t meant to sit. If you made too much, keep the leftovers in the fridge, covered with plastic wrap or a lid. Don’t keep it for more than a day, at most two, as it wilts, releases water, and becomes soft, especially if you’ve already added salt and vinegar. If you need to store it, it’s better to keep the chopped vegetables separate, without dressing, and mix just when you serve.

Reheating doesn’t make sense here. If you’ve put it in the fridge and want to eat it cold, that’s fine, but never heat it – the lettuce becomes mushy, and the taste is quite unpleasant. At most, you can refresh it with some new leaves or a bit more dill, if you have it, but that’s it.

That’s it – a simple, quick thing, without pretensions, but with a craving for greens and good taste.

We clean and wash the lettuce, onion, cucumber, and dill well. In a bowl, we chop the lettuce. We chop the onion, cucumber, and dill and add them to the green salad. We add salt, mix well, then add vinegar and finally the oil. Enjoy your meal!

 Ingredients: a green salad 3 green onions 1-2 cucumbers 1/2 bunch of dill olive oil salt, vinegar

 Tags:  cucumber salad green salad