Wash Romaine thoroughly, chop into 1-inch ribbons, then spin in salad spinner 2-3 minutes until completely dry with no water droplets.
1 head Romaine lettuce
Slice white and light green parts of green onions into thin rounds and chop dill fronds finely into ⅛-inch pieces.
3 green onions green onions, 0.25 cup fresh dill
Whisk Greek olive oil, red wine vinegar, salt, and black pepper in a small bowl for 30 seconds until emulsified and glossy.
0.33 cup Greek olive oil, 2 tbsp red wine vinegar, 0.5 tsp salt, 0.25 tsp black pepper
Add Romaine, green onions, and dill to a large bowl. Drizzle dressing over top and toss gently with hands or tongs for 20-30 seconds until leaves glisten but are not soaked.
1 head Romaine lettuce, 3 green onions green onions, 0.25 cup fresh dill, 0.33 cup Greek olive oil, 2 tbsp red wine vinegar, 0.5 tsp salt, 0.25 tsp black pepper
Scatter optional feta cheese and capers on top, toss gently one more time, and serve immediately within 5 minutes to maintain crunch.
0.25 cup feta cheese, 1 tbsp capers
