Wash and dry the romaine lettuce under cold running water. Dry the leaves effectively using a salad spinner.

Finely chop the dried romaine lettuce into small, bite-sized pieces and place in a large salad bowl.

Dice the cucumber, slice the scallions finely, and chop the fresh dill if using. Ensure even distribution.

In the bowl with the shredded lettuce, add cucumber, scallions, and dill. Fold gently until mixed.

In a separate container, whisk together olive oil, red wine vinegar, sea salt, and black pepper until emulsified.

Drizzle the dressing over the salad mixture and toss gently to combine. Serve immediately.