Maroulosalata, a traditional Greek lettuce salad, combines crisp romaine, fresh herbs, and tangy feta for a simple yet vibrant dish. Tossed in a light lemon-olive oil dressing, it’s a perfect side dish to enjoy any time of the year.
If you love salads but are looking for the traditional village Greek Salad (Horiatiki) with no lettuce and packed with Kalamata olives, check out my Greek salad recipe. Or, for a similar tangy twist and a healthy, hearty option, try my chickpea beetroot salad!
Jump to:
Why You Will Love This Maroulosalata Recipe
- Fresh & Flavourful: The crispness of romaine lettuce pairs beautifully with fresh dill, mint, and tangy feta. Moreover, the lemon-olive oil dressing ties it all together for a refreshing bite.
- Healthy: Packed with nutrients from fresh vegetables and heart healthy olive oil, this salad is also low in calories.
- Quick & Easy: You can have this dish ready in just 15 minutes. Additionally, it requires no cooking, making it ideal for busy days.
- Versatile: Whether you’re serving it as a side dish or a main course, this salad fits into any meal. Plus, it pairs perfectly with grilled meats or fish for a complete Greek feast.
Greek Salad with Lettuce Ingredients
- Romaine Lettuce: The base of the salad, providing a crisp texture. Since it’s a light, crunchy lettuce, it works perfectly with the dressing.
- Spring Onions (also known as scallions): Adds a mild onion flavour that doesn’t overpower the salad. Both the white and pale green parts of the onion are used for balance.
- Fresh Dill & Mint: Dill adds brightness, and mint gives a refreshing kick. Together, they create a unique flavour profile.
- Feta Cheese: The creamy, salty feta brings richness to the salad. Moreover, it pairs well with the lemon dressing.
- Greek Olive Oil: Use extra virgin Greek olive oil for the best flavour and health benefits.
- Lemon Juice: Adds acidity and brightness, which enhances the flavours of the other ingredients.
- Oregano: This classic Greek herb ties all the flavours together. Its earthy, slightly peppery taste complements the lemon dressing and enhances the freshness of the lettuce and herbs.
- Salt: A small amount of salt balances the flavours of the salad and enhances the natural taste of the vegetables and herbs.
Preparation
Before you begin, make sure you have all your tools and ingredients ready. Set up your salad spinner for drying the lettuce, and grab a small cup and whisk to prepare the dressing. Ensure the spring onions are clean and dry. Have your herbs washed, and the feta cheese ready to crumble.
This preparation will make assembling the salad smooth and efficient, just how we like it!
Step-by-Step Instructions
- Slice the lettuce: First, thinly slice the romaine lettuce into ribbons. Then, wash the sliced lettuce thoroughly and dry it using a salad spinner or paper towels.
- Slice the spring onions: Next, thinly slice the white and pale green parts of the spring onions. Make sure they are clean and dry before slicing.
- Chop the herbs: Finely chop the dill and mint, discarding the stems.
- Prepare the dressing: In a small bowl/ cup, whisk together the olive oil, lemon juice, salt, and oregano until the mixture is smooth and emulsified.
- Combine the ingredients: After that, in a large serving bowl, combine the lettuce, spring onions, dill, and mint.
- Crumble the feta: Now, crumble the block of feta cheese into the salad.
- Pour the dressing: Then, pour the dressing over the salad, and gently massage the greens with your hands to help absorb the dressing and soften the leaves slightly.
- Final toss: Finally, just before serving, give the salad one last toss with tongs to ensure everything is well mixed and coated with dressing. Serve and enjoy!
Tips for Making Maroulosalata
- Use Fresh Ingredients: Fresh herbs and high-quality olive oil will make all the difference in flavour
- Dry the Lettuce Thoroughly: Any excess moisture will dilute the dressing, so make sure the lettuce is completely dry before mixing.
- Don’t Over-Massage: Massage the lettuce just enough to absorb the dressing but not so much that it becomes soggy.
Serving Suggestions
This classic Greek salad with romaine lettuce pairs beautifully with almost any main dish. I love serving it alongside my Greek lemon lamb or lamb kleftiko. Furthermore, it’s a refreshing addition to any summer barbecue or picnic.
FAQs
It’s pronounced "mah-roo-loh-sah-LAH-tah."
Rinse each leaf under cold water, and then use a salad spinner to dry it. Alternatively, you can pat the leaves dry with a clean kitchen towel.
Try this quick and healthy Maroulosalata recipe and let me know how it turns out! Don’t forget to leave a review, and share it with your friends. I’d love to see how you enjoyed this dish!
📖 Recipe
Maroulosalata (Greek Lettuce Salad Recipe)
Ingredients
Salad Ingredients
- 2 Romaine Lettuce Hearts
- 5 Spring onions Scallions
- 10 grams Fresh dill
- 10 grams Fresh mint
- 200 grams Greek feta cheese block
Dressing
- ½ cup Greek olive oil
- 1 Juice of lemon
- ¼ teaspoon Salt
- ½ teaspoon Oregano dried
Instructions
- Thinly slice the romaine lettuce hearts into ribbons, then wash thoroughly to remove any dirt. Dry well using a salad spinner or paper towels.
- Thinly slice the white and pale green parts of the spring onions. Finely chop the dill and mint, discarding the stems.
- In a large serving bowl, combine the lettuce, spring onions, dill, and mint.
- Crumble the feta into the salad.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and oregano until smooth and emulsified.
- Pour the dressing over the salad, then gently massage the salad with your hands to help the greens absorb the dressing and soften slightly.
- Just before serving, give the salad one final toss with tongs to ensure everything is well mixed and coated with dressing. Serve and enjoy!
Notes
- Extra Add-Ins: For added flavour, you can toss in thinly sliced cucumbers or capers to give the salad more texture and a briny kick.
- Make Ahead: You can prepare the lettuce, spring onions, dill, and mint up to 1 day in advance. Store the prepared greens in an airtight container with a paper towel to absorb excess moisture, and keep them in the fridge. For the best texture, only dress the salad just before serving.
- Storage: Once the salad is dressed, it’s best enjoyed within a couple of hours, as the dressing can cause the lettuce to wilt. If you plan to save any for later, store the undressed salad and dressing separately in the fridge. Dress just before serving for maximum crunch.
Valentina says
This is such a simple but refreshing salad. We make this so much in summer time. We had a beautiful 26 degree day the other day and my husband made your recipe. We enjoyed it whilst sitting in the sun, nothing better! Was bloody beautiful
Nikolopaa says
Yeah its a simple salad but I really enjoy it also! Tell your husband thanks for trying my recipe 🙂