Begin by removing the outer leaves of your iceberg lettuce, discarding any wilted portions. Rinse the head thoroughly under cool water and let it dry. Cut the head into quarters and thinly shred each quarter into bite-sized pieces.

Take a large mixing bowl, and place the shredded iceberg lettuce inside. Drizzle a few tablespoons of extra virgin olive oil over the lettuce.

Sprinkle a pinch of salt onto the lettuce, then add approximately 1/2 teaspoon of dried oregano.

Using tongs or your clean hands, gently toss the salad until all the ingredients are well combined.

After tossing, take a small bite to assess the flavors. Adjust the olive oil or salt if necessary.

Scoop the salad into serving bowls and enjoy immediately for optimal freshness.