Maroulosalata (Greek Lettuce Salad)
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Need a simple salad that you can whip up in minutes? This Maroulosalata is a gorgeous option for a light lunch or summer side for your next BBQ! With a tangy dressing and just a handful of nutritious ingredients, it’s a perfect way to get your greens in.
Table of contents
When I first visited Greece, I was blown away by their gorgeous food, including their refreshing salads.
And this Maroulosalata is a perfect example of how good a simple salad can be!
It combines tender lettuce with fresh herbs and a bright vinaigrette to create a stunning salad loaded with vitamins and antioxidants.
Not only is it uber-light and easy to pair with proteins, but it’s ready and on the table in 10 minutes flat.
When I’m not craving an Italian Panzanella or a carb-heavy potato salad, this mean and green delight is just perfect.
Trust me, once you take your first bite, you’ll see exactly what I mean.
Ingredients You’ll Need
For the salad
- Romaine lettuce: This crunchy lettuce is perfect for this Maroulosalata as it’s mild, fresh, and crisp! It’s traditionally chopped into small shreds as it absorbs the lemony dressing better. In a pinch, you can use iceberg lettuce as it has a relatively similar texture, although you’ll lose out a bit on the flavor front!
- Green onions: For extra color and a slight pepperiness! Spring onions are also incredibly mild and won’t overwhelm the delicious dressing.
- Fresh dill: Fresh dill is the star of this salad. It adds an amazing fragrant flavor to the salad with minimal effort.
For the dressing
- Extra virgin olive oil: Use the highest-quality extra-virgin olive oil you can find, as it’s mildly fruity and super smooth flavor. Plus, it’s loaded with antioxidants and healthy fats for an extra nutrient boost!
- Fresh lemon juice: It gives an extra freshness to the salad (and a summery taste!). Just remember to remove any pips before squeezing! If you don’t have lemon juice, red wine vinegar adds the same sharpness.
- Dried oregano: This ingredient sticks to the leaves and provides a strong and earthy flavor. It also works wonderfully if you’re adding feta!
- Salt & black pepper
You can also use this simple Mediterranean salad dressing.
Optional add-ins
This salad is traditionally simple, but I love crumbly feta cheese. I also often crunchy English cucumbers and a few Kalamata olives for a meaty texture!
If you want more, red onions, green peppers, and grilled chicken are all awesome additions.
How to Make Maroulosalata
- Prepare the lettuce: Gently wash the lettuce under cold running water to remove dirt and grit. You can then dry it well by patting it with a paper towel or whizzing it in a salad spinner! When it’s dry, thinly slice it crosswise into half-inch sections.
- Get the greens going: Wash the dill before patting it dry and chopping it. Then, finely slice the green onions and set them aside.
- Assemble the salad: Place all the ingredients into a large salad bowl. If you want to add those optional add-ins I mentioned earlier – now’s the time! Here, I added tangy and creamy crumbled feta.
- Prepare the dressing: In a small mason jar or mixing bowl, mix the fresh lemon juice, extra virgin olive oil, and salt until combined.
- Put it all together: Drizzle the salad with the dressing and toss it well to combine. Crack some black pepper over the salad, serve immediately, and enjoy with pita and some fresh hummus!
How to Store
Like most salads, this Maroulosalata doesn’t store very well, and I suggest eating it straight away.
If you need to make it ahead, whip up the dressing in advance and just wash the lettuce.
You should store the lettuce in your crisper and keep the dressing separate until you’re ready to serve.
Serving Suggestions
This Maroulosalata is great served with lamb chops, fish, boiled eggs, or grilled chicken.
But you can also make it vegan by skipping the feta and eating it with a side of marinated tofu or a veggie tagine! During the wintertime, you might want to pair it with a tasty turmeric chickpea soup!
In my book, if your side comes from a Mediterranean country – it’ll work amazingly with this simple green salad!
Why I Love Maroulosalata
- It’s incredibly quick and easy to whip up (it’s ready in 10 minutes or less!).
- It’s loaded with fresh and nutritious ingredients.
- The light and zesty dressing is ideal for the spring and summer months.
- It pairs well with virtually any protein if you want to serve it as part of a main course!
More Salad Recipes You’ll Love
- Authentic Italian Salad
- Refreshing Spring Salad
- Protein Salad
- Roasted Butternut Squash Salad
- Mediterranean Quinoa Salad
- Healthy Potato Salad
- Radicchio Salad with Apples and Walnuts
- Red Cabbage Salad
- Roasted Chickpea Salad
If you try this Maroulosalata (greek lettuce salad) recipe, please leave a comment and a rating and let me know how much you liked it!
Maroulosalata (Greek Lettuce Salad)
Ingredients
- 2 hearts romaine lettuce
- 4-5 green onions - thinly sliced
- ¼ cup fresh dill - chopped (you can also add fresh parsley, fresh mint, or dried oregano)
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 black pepper
Other optional adds in
- ½ cucumber
- ¼ cup feta cheese - crumbled
- Kalamata olives
Instructions
- Gently wash the lettuce under cold running water. Dry well in a salad spinner or in a kitchen towel. Thinly slice it cross-wise (about ½ inch).
- Wash the dill, pat dry it and chop it. Finely slice the green onions.
- Place all the ingredients in a large salad bowl. If you want to add any other toppings, now it’s the time. The original maroulosalata features just dill, lettuce, and green onions, but I love adding some crumbled feta to give it a bit of extra creaminess and saltiness (and occasional kalamata olives and cucumber).
- Prepare the dressing: Mix the lemon juice, extra virgin olive oil, and salt in a jar or small mixing bowl.
- Drizzle the salad with the dressing and toss well to combine. Serve immediately.
Notes
Nutrition
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