Greek Lettuce Salad (Maroulosalata) is a simple side dish made with shredded romaine lettuce, plenty of fresh herbs like dill, mint, and scallions, and a bright olive oil and vinegar dressing. This traditional Greek staple is fresh, crisp, and full of clean flavors. It’s also incredibly fast — you can have it ready in less than 10 minutes.
Jump to:
You can serve this light and refreshing salad alongside all kinds of meals, including Kuru Patlıcan Dolması - Stuffed Dried Eggplant, Kadınbudu Köfte – Turkish Meatballs with Rice, Patatesli Tepsi Kebabı - Turkish Tray Kebab, and Hamsi Tava - Crispy Fried Anchovies.
Maroulosalata means “lettuce salad” in Greek. It’s typically made with fresh, good-quality ingredients that is most common in the spring and early summer, when lettuce and fresh herbs is at its best.
Ingredients You’ll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Romaine lettuce - This is the star. It should be fresh and crunchy, with no signs of wilting. You can slice it into thin ribbons or chop them slightly thicker if you want a crunchier texture.
- Scallions (spring onions) - Scallions are another key player. They add a mild onion flavor without overpowering the rest of the salad. Slice them finely for the best balance in every bite.
- Cucumbers - I prefer small Turkish or Persian cucumbers for maximum flavor and crunch. They are more flavorful and less watery than the regular, long varieties. You can also use English cucumbers in a pinch.
- Fresh dill - Finely chopped fresh dill gives maroulosalata a light, herby aroma that pairs beautifully with vinegar and olive oil.
- Olive oil - Use a good quality olive oil for the best flavor.
- Vinegar - Both white wine vinegar and apple cider vinegar works great. You can use lemon juice instead if you find vinegar too strong.
- Feta - I highly recommend using a good quality full-fat Feta cheese with a creamy texture.
How to Make Greek Lettuce Salad (Maroulosalata)
Rinse the romaine under cold water and pat dry. It’s important to dry it well so the dressing clings to the leaves instead of sliding off. Once dry, slice the lettuce into very thin ribbons. Peel and slice the cucumbers.
Slice the scallions thinly — both the white and green parts. Add the lettuce, cucumbers, and scallions to a large bowl. Toss gently with clean hands or salad tongs.
Finely chop dill and mint, and place them in a small bowl along with olive oil, vinegar, dried oregano, and a little salt. Mix well. Alternatively, place all them in a small jar and give it a good shake.
Just before serving, drizzle in the dressing, toss again, and taste. Add more dressing if needed, but don’t overdo it.
Recipe Tips From the Chef
- Always use the freshest lettuce and herbs you can find.
- Dress it just before serving to keep it crisp.
- Taste and adjust — sometimes a little extra vinegar makes all the difference.
- Don’t be afraid to make it your own with a few extra ingredients such as lemon juice, fresh parsley, and radishes.
Serving Ideas
This salad works beautifully with so many meals. It’s a natural partner for grilled fish or chicken, but it also complements heavier dishes by cutting through the richness.
Here are a few ways to serve it:
- Alongside Air Fryer Lamb Rib Chops
- With a platter of roasted vegetables and Hummus
- As a starter before a hearty Greek Moussaka or Kuzu Incik - Turkish Lamb Shank
And of course, it’s perfect on its own with a hunk of bread and some olives on the side.
Make-Ahead Tips
This salad is best fresh, but you can prep some parts in advance to save time later.
- Slice the lettuce and scallions ahead and store in a sealed container with a paper towel to absorb moisture.
- Keep the chopped dill separate.
- Mix the dressing ingredients ahead but don’t combine with the salad until just before serving.
This helps keep everything crisp and prevents wilting.
Recipe FAQs
Romaine is the classic choice, but you can use other crisp lettuces too.
You can use lemon juice instead, or adjust to your taste.
Dill, mint, and scallions are most common, but parsley can be added too.
Related Recipes
For more delicious and refreshing salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this refreshing Greek Lettuce Salad (Maroulosalata) as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Greek Lettuce Salad (Maroulosalata)
Equipment
Ingredients
- 1 romaine lettuce
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 3 scallions (finely sliced)
- 2 small cucumbers
- 2 tablespoon extra virgin olive oil
- 1½ tablespoon white wine vinegar or apple cider vinegar
- ½ teaspoon dried thyme or oregano
- 50 g feta cheese (crumbled)
- salt to taste
Instructions
- Rinse the romaine under cold water and pat dry. It’s important to dry it well so the dressing clings to the leaves instead of sliding off. Once dry, slice the lettuce into very thin ribbons.
- Peel and thinly slice the cucumbers.
- Slice the scallions thinly — both the white and green parts. The key is to keep everything light and delicate.
- Add the lettuce, cucumbers, and scallions to a large bowl. Toss gently with clean hands or salad tongs.
- Finely chop dill and mint, and place them in a small bowl along with olive oil, vinegar, dried oregano, and a little salt. Mix well. Alternatively, place all them in a small jar and give it a good shake.
- Just before serving, drizzle in the dressing, toss again, and taste. Add more dressing if needed, but don’t overdo it.
Notes
-
- Taste and adjust — sometimes a little extra vinegar makes all the difference.
-
- Don’t be afraid to make it your own with a few extra ingredients.
- Always use the freshest lettuce and herbs you can find.
- Dress it just before serving to keep it crisp.
Leave a Reply