Greek Lettuce Salad (Maroulosalata)

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Greek Lettuce Salad (Maroulosalata)

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.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Halal, Low Fat, Low Lactose, Vegetarian

Servings: people

Calories: 110kcal

Author: Ayla Clulee

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

US Customary - Metric

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.

Nutrition