Greek lettuce salad (maroulosalata)

Cut the edge off a washed and dried heart of romaine and thinly slice it into a big bowl.

Thinly slice the scallions down to the white parts.

Finely chop about a quarter cup of fresh dill with fresh parsley and fresh mint.

For the dressing, combine Greek olive oil and three or four tablespoons of red wine vinegar (or lemon juice); season the greens with a pinch of salt and dried oregano.

Whisk the dressing, pour it over, and toss everything together.

Transfer to a serving platter and finish with a little more olive oil.