Maroulosalata – 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
Scale
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
