Feta Lemon Dressed Butter Lettuce Salad with Little Tomatoes, Kalamata Olives and Zucchini

When it gets to above 70 degrees, I hate to heat up my house with the oven...so sometimes I feel like non-cook items for dinner. This was the case tonight, so I thought a nice cool and crisp salad would be just the thing. I had some feta in the fridge that needed to find a home, so I came up with a dressing combining it with lemon and olive oil to dress my salad. Since this dinner was taking on a Mediterranean direction, I thought some cherry tomatoes, and kalamata olives needed to join the party...as well as some zucchini for variety. Butter lettuce was my green of choice, and I sprinkled a little alfalfa sprouts on top of the finished salad because I love them! The salad was refreshing and perfect alongside a piece of grilled fish!


Feta Lemon Dressed Butter Lettuce Salad with Little Tomatoes, Kalamata Olives and Zucchini
Serves 4

1/2 cup crumbled feta, divided
1/4 cup lemon juice
2 Tbsp olive oil
1 tsp dried dill
sea salt
freshly ground pepper

2 heads butter lettuce washed, dried well and torn into bite sized pieces
2 cups cherry tomatoes
2 small zucchini, thinly sliced into half moons
1 cup Kalamata olives
a few alfalfa sprouts

To make dressing, combine 1/4 cup feta, lemon juice, olive oil, dill, and salt and pepper to taste in a food processor, and process until smooth. In a large bowl, combine the lettuce, cherry tomatoes, zucchini, and olives and toss with enough dressing to coat. Divide salad between 4 plates, and sprinkle a Tbsp of feta and a few alfalfa sprouts on top of each.