Classic Greek lettuce salad

On Easter day, as you are aware by now, we have so many different dishes on the table and to be honest most of them are rather "heavy", from the point of view that some grease is involved in the recipes one way or another. So we keep the salads of that day rather simple and light. Now that Romaine lettuce is in season it is a good chance to use it in a salad since it is fast to prepare with simple ingredients in it and still tasty. As my husband says it is the best salad because "it cuts through the grease and it is so refreshing"

Ingredients (for 8 people):
2 heads of Romaine lettuce
8-10 spring onions (scallions), cleaned and finely chopped (bulb and stalk)
1 small branch of fresh dill, finely chopped
1/2 a cucumber
4-5 tbsp of extra virgin olive oil
2-3 tbsp of lemon juice
1-2 tsp of salt

Preparation:

Clean the lettuce by removing the stem and discarding the damaged leaves. Separate and rinse the leaves individually to remove any soil and debris. Pat dry with paper towels.
Cut the lettuce leaves with a knife as thinly as possible and put it in a big salad bowl.
Cut the cucumber in two lengthwise and then each half in thin slices and add it on the lettuce.
On top add the chopped spring onions and then sprinkle chopped dill over it.
Cover the bowl with cling film and refrigerate until ready to serve.

In a small bowl whisk together the olive oil, the salt and the lemon juice. The lettuce salad should always be light and crunchy, so don't add the salt from the beginning
When you are ready to serve toss the salad with the dressing and serve cold or at room temperature.

Note 1: The amount of dressing needed will depend on the size of the heads of lettuce, so don't add it all at once. Add half to three-quarters, toss, and keep adding until the dressing coats the salad ingredients but doesn't swamp them
 
Note 2: If this salad is made for another occasion and not for the Easter table when we want it light and simple in ingredients, then you can top it with some crumbled feta and black Kalamata olives
 

Note 3: An alternative dressing is to whisk together olive oil, some good quality red wine vinegar, a pinch of oregano and some pepper