Maroulosalata – Greek Lettuce Salad Recipe
Maroulosalata is a traditional Greek romaine lettuce salad that's fresh, light, and easy to prepare. Featuring crisp romaine, fresh dill, green onions, and creamy feta cheese, this salad is tossed in a simple lemon and olive oil dressing. Perfect as a side or a light meal any time of year, its bright flavors and tender texture make it a Greek kitchen staple.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings (about 2 cups per serving)
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 head romaine lettuce (about 1 lb or 2 hearts), thinly sliced
- 5 green onions or scallions, chopped (about 2/3 cup)
- 1 bunch fresh dill, chopped (2-3 tablespoons)
- 4 oz feta cheese, crumbled
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Chop the lettuce: Thinly slice the romaine lettuce and rinse it thoroughly in very cold water to remove any dirt and crisp up the leaves. Use a salad spinner to spin the lettuce dry thoroughly. If you don't have a spinner, pat it dry carefully with a clean kitchen towel to remove excess moisture.
- Make the dressing: In a small bowl or mason jar, combine the extra virgin olive oil, fresh lemon juice, fine sea salt, and freshly cracked black pepper. Whisk or shake vigorously until well emulsified and blended.
- Assemble the salad: In a large mixing bowl, add the sliced lettuce, chopped green onions, chopped dill, and crumbled feta cheese. Gently toss to combine the ingredients evenly.
- Toss with dressing: When ready to serve, pour all of the prepared dressing over the salad. Use tongs to toss the salad thoroughly, massaging the dressing into the leaves to soften them slightly and infuse the flavors evenly. Garnish with additional fresh dill if desired and serve immediately.
Notes
- Salad Spinner Tip: Rinse and spin dry the lettuce directly in a salad spinner for convenience and speed. Without a spinner, hand wash and dry the leaves thoroughly with a clean kitchen towel before slicing.
- Make Ahead: Store the salad and dressing separately covered in the refrigerator for up to 4 hours. Re-shake the dressing before drizzling it over the salad. The salad tastes best freshly dressed but remains tasty for 1-2 hours after dressing.
- To make it a complete meal, serve with grilled chicken, shrimp, salmon, or steak on top for added protein.
