Maroulosalata – Greek Lettuce and Feta Salad Recipe
Introduction
Maroulosalata is a refreshing Greek lettuce salad that celebrates simple, vibrant flavors. Crisp romaine lettuce combined with fresh dill, tangy lemon dressing, and creamy feta makes it a perfect light side dish or starter.
Ingredients
- 1 head romaine (1 lb or 2 hearts romaine lettuce)
- 5 green onions or scallions (chopped, about 2/3 cup)
- 1 bunch fresh dill (chopped, 2-3 tablespoons)
- 4 oz feta cheese (crumbled)
- 1/3 cup extra virgin olive oil
- 1 large lemon (juiced, about 3 tablespoons)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Step 1: Thinly slice the romaine lettuce and rinse it in very cold water. Use a salad spinner to dry the leaves thoroughly.
- Step 2: In a bowl or mason jar, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
- Step 3: In a large salad bowl, combine the lettuce, chopped green onions, dill, and crumbled feta cheese.
- Step 4: Just before serving, pour the dressing over the salad. Use tongs to toss and gently massage the dressing into the leaves to soften them and enhance the flavors. Garnish with extra dill if you like, then serve immediately.
Tips & Variations
- For extra crunch, add sliced cucumbers or radishes.
- Use freshly squeezed lemon juice for the best brightness.
- Try substituting feta with goat cheese for a milder tang.
- Chill the dressing before tossing to keep the salad crisp and refreshing.
Storage
Maroulosalata is best enjoyed fresh. Store leftover salad without dressing in an airtight container in the refrigerator for up to one day. Keep dressing separately and toss just before serving to prevent wilted lettuce. If needed, gently re-toss the salad to redistribute dressing before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of lettuce?
Yes, though romaine’s crisp texture works best. Butter lettuce or green leaf lettuce can be used but may result in a softer salad.
Can this salad be made ahead of time?
It’s best to prepare the salad components in advance but add the dressing just before serving to maintain freshness and crispness.
PrintMaroulosalata – Greek Lettuce and Feta Salad Recipe
Maroulosalata is a refreshing Greek lettuce salad featuring crisp romaine lettuce, fresh dill, green onions, and tangy feta cheese, all tossed in a simple lemon-olive oil dressing. This light and flavorful salad is a perfect appetizer or side dish for Mediterranean meals, delivering vibrant herbs and bright citrus in every bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 head romaine lettuce (about 1 lb or 2 hearts)
- 5 green onions or scallions, chopped (about 2/3 cup)
- 1 bunch fresh dill, chopped (2–3 tablespoons)
- 4 oz feta cheese, crumbled
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- Juice of 1 large lemon (approximately 3 tablespoons)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Chop the lettuce: Thinly slice the romaine lettuce and rinse it thoroughly in very cold water. Use a salad spinner to spin the lettuce dry, ensuring it is crisp and ready to absorb the dressing.
- Make the dressing: In a bowl or a mason jar, combine the extra virgin olive oil, freshly squeezed lemon juice, sea salt, and black pepper. Whisk vigorously or shake well until the dressing is fully emulsified and smooth.
- Assemble the salad: In a large salad bowl, add the chopped romaine lettuce, chopped green onions (scallions), freshly chopped dill, and crumbled feta cheese. Gently toss to combine the ingredients evenly.
- Toss with dressing: Right before serving, drizzle the entire dressing over the salad. Using tongs, toss the salad thoroughly to massage the dressing into the lettuce, softening it slightly and infusing the flavors throughout. Garnish with additional dill if desired, then serve immediately for the freshest texture and flavor.
Notes
- For best results, use very cold water when rinsing lettuce to keep it crisp.
- The salad can be prepared ahead by chopping and refrigerating the ingredients separately and dressing just before serving.
- Adjust lemon juice and salt to taste based on preference.
- This salad pairs well as a side for grilled meats or fish in Greek and Mediterranean meals.
- Leftovers are best stored without dressing and dressed fresh prior to eating to avoid sogginess.
Keywords: Maroulosalata, Greek lettuce salad, feta cheese salad, Greek salad dressing, romaine salad, fresh dill salad, lemon olive oil dressing
