Maroulosalata is loved for its simplicity, freshness, and versatility. The combination of crisp lettuce, fragrant dill, and tangy dressing makes it light yet flavorful. It’s a quick, healthy addition to any meal and can be made in just minutes with minimal ingredients. Whether you’re enjoying a summer barbecue or a hearty Mediterranean dinner, this salad brings balance and brightness to your plate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Romaine lettuce (hearts or whole leaves)
Scallions (green onions)
Fresh dill
Extra virgin olive oil
Red wine vinegar or lemon juice
Salt
Freshly ground black pepper
Directions
Wash and thoroughly dry the romaine lettuce. Finely shred the leaves using a sharp knife or salad spinner.
Thinly slice the scallions, using both the white and light green parts.
Finely chop the fresh dill.
In a large salad bowl, combine the shredded lettuce, scallions, and dill.
Drizzle with olive oil and red wine vinegar or lemon juice.
Season with salt and freshly ground black pepper to taste.
Toss well to combine and serve immediately for the freshest flavor and texture.
Servings and timing
This recipe serves 4 and takes about 10 minutes to prepare from start to finish.
Variations
Add cheese: Crumbled feta adds a creamy, salty bite to this salad.
Include cucumber: Sliced cucumber adds extra crunch and freshness.
Make it heartier: Add avocado or chickpeas for a more filling version.
Use other herbs: Fresh mint or parsley can be used alongside or in place of dill.
Try a yogurt dressing: Mix Greek yogurt with lemon juice, olive oil, and herbs for a creamy variation.
Storage/Reheating
Maroulosalata is best served fresh immediately after tossing. If storing, keep the chopped vegetables and dressing separate. Store the greens in an airtight container in the refrigerator for up to 2 days. Only combine and dress the salad just before serving to maintain the crisp texture. This salad is not suitable for reheating.
FAQs
What does “Maroulosalata” mean?
“Maroulosalata” is Greek for “lettuce salad” — from “marouli” (lettuce) and “salata” (salad).
Can I prepare Maroulosalata in advance?
You can prep the ingredients in advance but keep them undressed until just before serving to avoid sogginess.
Is this salad vegan?
Yes, Maroulosalata is naturally vegan when made with just the basic ingredients.
What kind of lettuce should I use?
Romaine lettuce is traditional, but any crisp lettuce like iceberg or butter lettuce can be used.
Can I substitute lemon juice for vinegar?
Yes, lemon juice is a common and refreshing substitute for vinegar in this recipe.
How finely should I shred the lettuce?
The lettuce should be finely shredded, almost like confetti, to allow the dressing to coat every bite.
Is dill necessary?
Dill is traditional and adds a signature Greek flavor, but you can omit it or substitute with parsley or mint.
What goes well with Maroulosalata?
It pairs beautifully with grilled meats, fish, roasted vegetables, or classic Greek dishes like moussaka or spanakopita.
Can I add protein to make it a full meal?
Absolutely. Grilled chicken, shrimp, or chickpeas make great protein additions.
How do I keep the lettuce crisp?
Dry the lettuce thoroughly after washing and store it wrapped in a paper towel in the fridge until ready to use.
Conclusion
Maroulosalata is a delightful example of how simple ingredients can come together to create a fresh and flavorful dish. With just a few herbs and a classic olive oil dressing, this Greek lettuce salad adds a refreshing touch to any meal. Whether you serve it alongside a rich main course or enjoy it on its own, Maroulosalata is sure to bring brightness and balance to your table.
Maroulosalata is a classic Greek lettuce salad made with finely shredded romaine, scallions, fresh dill, and a simple olive oil and vinegar dressing. It’s crisp, refreshing, and perfect as a light side dish.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:4 servings
Category:Salad
Method:Raw
Cuisine:Greek
Diet:Vegan
Ingredients
1 large head romaine lettuce (or 2 romaine hearts), finely shredded
4 scallions (green onions), thinly sliced
2 tbsp fresh dill, finely chopped
3 tbsp extra virgin olive oil
1–2 tbsp red wine vinegar or lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Wash and thoroughly dry the romaine lettuce. Finely shred the leaves with a sharp knife or salad spinner.
Slice the scallions thinly, using both the white and light green parts.
Chop the fresh dill finely.
In a large salad bowl, combine the shredded lettuce, scallions, and dill.
Drizzle with olive oil and red wine vinegar or lemon juice.
Season with salt and freshly ground black pepper to taste.
Toss everything together until evenly coated. Serve immediately.
Notes
Use lemon juice instead of vinegar for a citrusy twist.Add crumbled feta cheese for a salty, creamy touch.Keep dressing and vegetables separate if preparing ahead.Pairs well with grilled meats, seafood, or Mediterranean mains.Use fresh, crisp lettuce for the best texture and flavor.
