Maroulosalata (Greek Lettuce Salad) Recipe

Introduction

Maroulosalata is a refreshing Greek lettuce salad that brings together crisp romaine, fresh herbs, and a bright lemony dressing. It’s a simple, vibrant dish perfect as a light side or a healthy snack.

Ingredients

• 2 hearts romaine lettuce
• 4-5 green onions, thinly sliced
• ¼ cup fresh dill, chopped (or substitute with fresh parsley, fresh mint, or dried oregano)
• 1 tablespoon freshly squeezed lemon juice (or red wine vinegar)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon dried oregano
• Salt to taste
• ¼ teaspoon black pepper
• ½ cucumber (optional)
• ¼ cup crumbled feta cheese (optional)
• Kalamata olives (optional)

Instructions

1. Step 1: Gently wash the romaine lettuce under cold running water. Dry thoroughly using a salad spinner or kitchen towel, then slice crosswise into about ½-inch pieces.
2. Step 2: Wash and pat dry the fresh dill, then chop finely. Slice the green onions thinly.
3. Step 3: In a large salad bowl, combine the lettuce, dill, and green onions. Add any optional ingredients such as sliced cucumber, crumbled feta, or Kalamata olives if desired.
4. Step 4: Prepare the dressing by mixing lemon juice, olive oil, dried oregano, salt, and pepper in a small bowl or jar.
5. Step 5: Drizzle the dressing over the salad and toss well to combine. Serve immediately for the freshest flavor.

Tips & Variations

• For a different herb flavor, replace dill with fresh parsley or mint.
• Add feta cheese for creaminess and Kalamata olives for a salty punch.
• Use red wine vinegar instead of lemon juice for a slightly different tang.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Toss the salad with dressing just before serving to keep the leaves crisp. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce?

Yes, while romaine is traditional, you can substitute with butter lettuce or green leaf lettuce for a softer texture.

How can I make this salad vegan?

Simply omit the feta cheese to keep it vegan-friendly. The salad is naturally fresh and flavorful without dairy.

Maroulosalata (Greek Lettuce Salad) Recipe

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Maroulosalata is a traditional Greek lettuce salad featuring fresh romaine, aromatic dill, and crisp green onions, tossed in a tangy lemon and olive oil dressing. This refreshing and simple salad can be enhanced with creamy feta cheese, kalamata olives, and crunchy cucumber for added texture and flavor, making it a perfect light starter or side dish for Mediterranean meals.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 2 hearts romaine lettuce
• 4–5 green onions, thinly sliced
• ¼ cup fresh dill, chopped (or substitute with fresh parsley, fresh mint, or dried oregano)
• ½ cucumber (optional)
• ¼ cup feta cheese, crumbled (optional)
• Kalamata olives (optional)

Dressing

• 1 tablespoon freshly squeezed lemon juice or red wine vinegar
• 2 tablespoons extra virgin olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Prepare the lettuce: Gently wash the romaine lettuce under cold running water and dry thoroughly using a salad spinner or clean kitchen towel. Thinly slice the lettuce crosswise into approximately ½ inch pieces.
2. Chop herbs and onions: Wash the dill, pat dry, and finely chop it. Thinly slice the green onions.
3. Combine salad ingredients: In a large salad bowl, add the sliced lettuce, chopped dill, and green onions. If using, add the optional cucumber slices, crumbled feta cheese, and kalamata olives at this point for added flavor and texture.
4. Make the dressing: In a small bowl or jar, whisk together the lemon juice (or red wine vinegar), extra virgin olive oil, dried oregano, salt, and black pepper until well emulsified.
5. Toss and serve: Drizzle the dressing over the salad ingredients, then gently toss everything together ensuring the salad is evenly coated. Serve immediately for the freshest taste.

Notes

• Use freshly squeezed lemon juice for optimal flavor; red wine vinegar makes a good alternative.
• Adding feta cheese and kalamata olives is optional but adds creaminess and saltiness, enhancing the salad.
• Dill is traditional, but fresh parsley or mint can be used as substitutes if preferred.
• A salad spinner is recommended to ensure lettuce is thoroughly dried, helping the dressing adhere better.
• Serve the salad immediately after dressing to prevent wilting.

Keywords: Greek salad, Maroulosalata, lettuce salad, dill salad, feta salad, light salad, vegetarian Greek recipe