Fresh herbs cut right from the garden can make a salad irresistible. Suddenly, a simple bit of lettuce is transformed into a delectable treat. As I made this romaine salad with fresh herbs and feta this weekend, I was taking the opportunity to use the abundance of fresh herbs still hanging around. But there is always that fear that those fresh herbs won’t be here for much longer. As I perused the farmer’s market last weekend, I chatted with several local producers about how long they would continue to have fresh flowers, herbs and certain produce. It was a resounding and defeated chorus that I heard of “We don’t know. Depends on the frost.” It was if you could hear a whisper as the fall wind blew: “The frost is coming. The frost is coming.”
This salad of hearts of romaine, cucumbers, marinated artichokes, grape tomatoes, fresh dill and parsley is an adaptation of a Greek salad. It is light on oil and heavy on the herbs. More importantly, it is an ode to our summer that has bid us adieu. But you must try it before the frost comes! Particularly if you have some extra dill and parsley hanging around 🙂
- 1 heart of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved or quartered depending on size
- ½ large cucumber, chopped
- ½ cup artichokes marinated in olive oil, chopped
- ½ cup feta, chopped into small cubes
- 2 tbsp olive oil
- 2 tsp sherry or white wine vinegar
- 2 tsp dijon mustard
- salt and pepper to taste
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- Combine salad ingredients in a bowl.
- Combine dressing ingredients in small bowl and whisk until mustard, oil and vinegar are combined.
- Pour immediately over salad and serve.