Classic Greek Lettuce Salad (Maroulosalata)
salads, Greek, vegetarian
Updated 21st May 2024
This Traditional Greek lettuce salad is fresh and one of my favourite salads. It blends some of my favourite fresh herbs (dill and parsley) and my favourite dressing which is simply made up of lemon juice, olive oil, oregano, salt and pepper to taste. It’s a simple salad with a simple vinaigrette with few ingredients but it is so delicious and I can eat it all day. It makes a great side dish for any meal and especially bbq.
What is Maroulosalata?
It is a traditional Greek salad. It’s called maroulosalata because in Greek lettuce is called μαρούλι (pronounced ma-roo-lee) or marouli and salata/σαλάτα is salad as you probably already guessed. This is one time when you make a salad that calls for romaine that you do not use your hands to tear into chunks. The lettuce in this salad is traditionally almost always shredded or shaved. That is why the directions below say to slice or chop it very finely or thinly. I love it this way as every tiny slice of it and forkful is perfectly covered in the dressing when it’s tossed. It is a Greek salad staple and although there are variations the main components stay the same: Lettuce, Scallions, Fresh herbs, Olive oil, Lemon juice and Salt and pepper to taste. The salad should be crispy and fresh not soggy when it’s served so make sure to only add the Greek salad dressing right before serving it. I love it with lots of feta and I can totally eat it as a meal with some bread on the side and perfect with grilled chicken or anything off the grill. I think you will love it too! Enjoy!
Maroulosalata Ingredients
- LETTUCE: I always use Romaine or cos lettuce for this recipe. Make sure to wash well with cold water then dry well - I love my salad spinner for that. Then finely chop or slice the lettuce.
- FRESH HERBS: Most recipes call for using fresh dill alone but I love the combination of dill and fresh parsley. Feel free to do one or the other or both. Some recipes call for adding fresh mint to the blend - it’s great but sometimes can over power so it’s up to you if you would like the trifecta of herbs.
- SCALLIONS: Or Green onions add the freshest delicious flavor to this salad. Some recipes call for adding a finely minced shallot or red onion as well - I usually don’t. I stick to the scallions.
- OLIVE OIL: Perfect for the dressing. I always use extra virgin olive oil - I’m fortunate to have a bit of an endless supply from Greece thanks to my folks. I use ⅓ cup but if you like a richer dressing feel free to add a little extra or reduce to ¼ cup of olive oil for less oil
- CUCUMBERS: Not everyone adds cucumbers to this salad but I love them in this salad - feel free to omit if you prefer to stick to the lettuce alone
- LEMON JUICE: Freshly squeezed is best but you could also use red wine vinegar too if you prefer. Both are delicious in this salad.
- SEASONING: Apart from salt and pepper this salad doesn’t really need anything else but I always add a little dried oregano - I always have but not everyone does so adding it is optional.
- FETA CHEESE: I love adding feta cheese to this salad - it’s tangy salty briny flavor is perfect with the fresh herbs and lemony or tart dressing. This is definitely the ingredient that I measure with my heart and I encourage you too as well!
Variations and Extra Add ins:
- Add 1-2 tablespoons of Yogurt to dressing to make it creamy
- Add in some Olives, green olives to stay with the theme of this salad or Kalamata olives are perfect too
- Add some minced or grated Garlic to the dressing for extra flavor
- Blend dressing with the feta for a creamy tangy feta dressing
- Add some Protein to the salad via sliced grilled chicken or even some white beans or chickpeas for more protein and fiber
- I love using the salad almost like a Slaw - I love to add it to wraps or in pulled pork sliders or even grilled tacos. Its fresh and fab so it works great that way
How to Make Maroulosalata
- Prepare Lettuce: Wash, dry (spin) lettuce leaves then chop/slice finely
- Chop Remaining Salad Ingredients: I like to chop the scallions and the herbs very fine. If adding the cucumber I usually dice if the cucumber is large or if I’m suing baby cucumber I slice into coins.
- Whisk Dressing: Whisk the dressing ingredients together or shake together in a mason jar adjust to taste.
- Assemble Salad & Serve: Toss all the fresh ingredients together with the dressing then toss in the crumbled feta cheese or add it on top.
Maroulosalata Storage & Make Ahead
- STORAGE: Unfortunately after the salad is dressed it should be eaten within a couple of hours. The dressing, makes greens wilt in a hurry. That is why I suggest if you are not serving out or planning to eat the whole salad, only dress as much of the salad as you’re going to eat, immediately before you eat it. It’s that simple.
- MAKE AHEAD: The lettuce and the herbs can be prepared and stored up to 1 day in advance. After washing, store the greens in airtight container or plastic bags with paper towels to absorb moisture, and place into your fridge’s crisper drawer. Just know that washing greens makes them go bad faster, so try to eat them within a couple of days. The dressing can be made several days in advance and kept in an airtight container or mason jar in the fridge.
Serve Maroulosalata with:
- Serve as a side dish with grilled meats, souvlaki, fish or any seafood
- Serve with loads of feta cheese and extra lemon wedges
- Serve with crusty bread or crostini
- Roasted Chicken
- More vegetables like my grilled vegetables, or roasted veggies
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Recipe
Ingredients
For the Salad
- 4 cups finely sliced/chopped romaine lettuce (approx 2 Romaine hearts)
- 4 spring onions/green onions finely sliced (green and white parts included)
- ¼ cup packed fresh herbs, finely chopped ( I always use a blend of fresh parsley and fresh dill)
- ½ of an English cucumbers, diced or 2 Persian baby cucumbers sliced into coins
- ¼-½ cup crumbled feta cheese
For the Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice or red wine vinegar
- ¼ teaspoon sea salt, plus more to taste
- Cracked black pepper to taste (optional)
- ½ teaspoon dried Greek oregano (optional)
Directions
- Combine all fresh green salad ingredients in a large bowl.
- In a small bowl whisk together all the dressing ingredients.
- Drizzle/pour over half the dressing over the salad and toss well to combine. Add more dressing as needed or serve rest on the side. Adjust the seasoning to taste along with the amount of vinegar/lemon juice.
- Top with crumbled feta and serve
Recipe Notes
- STORAGE: Unfortunately after the salad is dressed it should be eaten within a couple of hours. The dressing, makes greens wilt in a hurry. That is why I suggest if you are not serving out or planning to eat the whole salad, only dress as much of the salad as you’re going to eat, immediately before you eat it. It’s that simple.
- MAKE AHEAD: The lettuce and the herbs can be prepared and stored up to 1 day in advance. After washing, store the greens in airtight container or plastic bags with paper towels to absorb moisture, and place into your fridge’s crisper drawer. Just know that washing greens makes them go bad faster, so try to eat them within a couple of days. The dressing can be made several days in advance and kept in an airtight container or mason jar in the fridge.
