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Iceberg salad in a serving bowl garnished with extra feta, serving set dipped inside, and extra ingredients nearby.
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Iceberg Salad Recipe

Iceberg lettuce salad with crisp lettuce, cucumbers, radishes, feta cheese, and a simple lemon vinaigrette dressing.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Salads, Side, Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 4 servings
Author: Yumna Jawad

Equipment

Ingredients

  • Juice of 2 lemons about ⅓–½ cup
  • 3 tablespoons olive oil
  • 1 large garlic clove grated
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 head iceberg lettuce chopped into small bite-size pieces
  • 3 Persian cucumbers thinly sliced
  • 5-6 radishes thinly sliced
  • ½ cup crumbled feta cheese
US Customary - Metric

Instructions

  • In a large bowl, whisk together the lemon juice, olive oil, grated garlic, oregano, and salt until well combined.
  • Add the iceberg lettuce, cucumbers, radishes, and feta cheese directly on top of the dressing.
  • Toss gently until everything is evenly coated. Serve immediately.

Notes

My Top Tip: Use cold lettuce. Iceberg is best when it's very cold and crisp! Keep it refrigerated until you're ready to chop and toss.
Storage: This iceberg lettuce salad is best right after tossing, but you can store leftovers in an airtight container in the fridge for up to 1 day. It'll soften and release liquid as it sits. Before serving leftovers, give it a quick toss and drain off any excess liquid if needed.

Nutrition

Serving: 1.5cups | Calories: 187kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 522mg | Potassium: 359mg | Fiber: 4g | Sugar: 5g | Vitamin A: 820IU | Vitamin C: 35mg | Calcium: 148mg | Iron: 1mg

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