Maroulosalata (Greek Lettuce Salad)
Maroulosalata is a simple yet refreshing traditional Greek salad made primarily with shredded romaine lettuce, fresh herbs, scallions, and a light lemon-olive oil dressing. It’s crisp, vibrant, and incredibly easy to prepare — perfect as a side dish for grilled meats, seafood, or vegetarian meals. Despite its simplicity, it bursts with bright, clean flavors and is a staple in Greek homes, especially in spring and summer.
Total Time:
Prep Time: 10 minutes
Assembly Time: 5 minutes
Total Time: 15 minutes
Ingredients:
1 large head of romaine lettuce (or about 2 small heads), finely shredded
4–5 scallions (green onions), thinly sliced
1/2 cup fresh dill, finely chopped (or a mix of dill and parsley)
1/4 cup extra virgin olive oil
2–3 tablespoons fresh lemon juice (about 1 lemon)
Salt, to taste
Freshly ground black pepper, to taste
Optional: a few radishes, thinly sliced (for crunch and color)
Instructions:
Prepare the vegetables:
Rinse the romaine lettuce thoroughly under cold water. Shake dry or use a salad spinner to remove all moisture.
Finely shred the lettuce into thin ribbons and place it into a large salad bowl.
Slice the scallions thinly and finely chop the fresh dill (and parsley if using).
Assemble the salad:
Add the sliced scallions and chopped dill to the bowl with the shredded lettuce.
Toss gently to combine.
Dress the salad:
Drizzle the extra virgin olive oil and fresh lemon juice over the salad.
Season with salt and pepper to taste.
Toss again gently until the greens are well coated with the dressing.
Serve:
Serve immediately for the freshest flavor. Optionally, garnish with thinly sliced radishes for an extra pop of color and crunch.
Notes & Tips:
Lettuce freshness: Make sure the lettuce is very dry after washing; excess water can dilute the dressing and make the salad soggy.
Finely shred: Shredding the lettuce into very fine strips gives this salad its characteristic texture.
Dressing tip: Always add the lemon and olive oil just before serving to keep the greens crisp.
Variation: Add a little crumbled feta cheese or a few kalamata olives for extra flavor.
Serving idea: Pairs beautifully with grilled fish, lamb chops, roasted chicken, or spanakopita.
FAQs:
1. Can I prepare Maroulosalata in advance?
Yes — you can shred the lettuce, chop the herbs, and slice the scallions a few hours ahead. Keep them stored separately or together in an airtight container in the fridge. Dress the salad right before serving.
2. What herbs can I use besides dill?
Fresh parsley, mint, or a combination work beautifully. Mint adds a particularly refreshing twist.
3. Can I use a different type of lettuce?
While romaine is traditional, you could substitute with butter lettuce or green leaf lettuce if needed, but romaine’s crunch is ideal.
4. How can I make it more filling?
Top with a handful of toasted pine nuts, avocado slices, or chickpeas for a heartier salad.
Nutritional Information
Calories: 120 kcal
Protein: 2g
Carbohydrates: 5g
Fiber: 2g
Sugars: 1.5g
Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 150mg
Potassium: 300mg
Vitamin A: 100% DV
Vitamin C: 30% DV
Calcium: 4% DV
Iron: 6% DV
Maroulosalata is a crisp, refreshing Greek lettuce salad bursting with fresh lemon and dill. It’s simple, takes under 15 minutes, and pairs with almost everything — making it a must-have for Mediterranean meals!