Greek Wedge Salad with Yogurt Dill Dressing

Name: Greek Wedge Salad with Yogurt Dill Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Greek, Mediterranean
Ingredients: 1/2 whole Iceberg lettuce, large (carefully cored, rinsed and allowed to dry. Cut into two wedges. (see notes) ); 1 cup cucumber, English (chopped); 1 cup cherry or grape tomatoes (halved or quartered depending on size); 1/2 cup red onion (thinly sliced); 1/2 cup red bell pepper or green (thinly sliced); 1/2 cup Kalamata olives (pitted); 1/2 cup Feta cheese (crumbled); 1/2 cup Greek peppers (Peperoncini ); 8 sprigs Dill (fresh, just sprigs, no stems); 1/2 whole lemon (cut into wedges); 1 tbsp shallots (finely chopped); 2 tbsp red wine vinegar; 1/2 cup 1/2 cup greek yogurt 2%; 3 tbsp olive oil (extra virgin); 1 clove garlic (finely grated with a microplane or finely minced); 1 whole green onion/scallion (finely chopped); 3 tbsp dill (fresh, finely chopped, leaves only ); 1/2 tsp sugar; 1/4-1/2 tsp salt (kosher); pepper freshly ground (to taste)