Start by washing the romaine lettuce under cold water to remove any dirt or grit. Once clean, shake off excess moisture and dry thoroughly using a salad spinner or paper towels. Slice the lettuce into ½ inch strips for the perfect, crisp texture.

Next, take fresh dill and green onions to elevate the flavor profile of your salad. Rinse them under cold water, then finely chop the dill leaves and slice the green onions thinly.

In a large salad bowl, combine the prepared romaine lettuce, chopped green onions, and fresh dill. If you're opting for extras, now's the time to add diced cucumber for crunch, crumbled feta for creaminess, or Kalamata olives for a savory twist. Toss the ingredients gently to combine.

In a small bowl or jar, prepare your dressing by whisking together freshly squeezed lemon juice (or red wine vinegar), extra virgin olive oil, dried oregano, salt, and black pepper. Stir until the mixture is well-combined and emulsified.

Finally, drizzle the dressing over the combined salad while gently tossing to coat all the ingredients evenly. Serve the Maroulosalata immediately for the best texture.