Maroulosalata is a classic Greek green lettuce salad that celebrates simplicity and freshness. It pairs nicely with grilled protein, seafood or vegetables and is a regular in our house every summer when produce is fresh and delicious!
Maroulosalata
Made with crisp romaine lettuce, aromatic fresh dill, and a light dressing of extra virgin olive oil, lemon, salt and pepper, this salad is as versatile as it is delicious. I love how simple it is and have enjoyed it as a starter, a side or a refreshing main, topped with crispy lentils, chickpeas or hard boiled egg.
This Greek green lettuce salad brings a taste of the Mediterranean to your table.
Origins
Its name comes from the Greek word “marouli,” meaning lettuce, highlighting the country’s tradition of using fresh, seasonal ingredients.
- Greek Simplicity: The salad reflects the Greek philosophy of eating seasonally and letting high-quality ingredients shine. Everyday staples like olive oil, lemon juice and fresh herbs are used and are essential ingredients in the Mediterranean diet.
- Staple Side Dish: Maroulosalata is often served alongside grilled meats, seafood, or main dishes during family gatherings and celebrations. Its light, refreshing flavour complements heavier dishes, making it common in Greek meals.
- Minimalist Approach: Unlike the better-known Greek village salad (horiatiki), which includes tomatoes, cucumbers, and feta, maroulosalata focuses on greens and herbs, showcasing the simplicity and versatility of Greek cooking.
Ingredients
All ingredients will be easy to find in your local grocery stores. If you can’t find Perisan cucumbers, use the long English variety and slice rounds in half.
Tips:
- For a more vibrant salad, add chopped fresh mint and/or parsley.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Looking for other salad recipes, check out our most popular!
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- Bok Choy Salad
- Cretan Dakos Salad
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please comment below!
Ingredients
- 1/4 cup olive oil (use Greek if you can)
- 2 tbsp fresh lemon juice
- salt and pepper
- 4 cups romaine lettuce, sliced, or torn
- 3 green onions, thinly sliced
- 2 Persian cucumbers, sliced thin
- 1/3 cup Feta cheese, crumbled
- 2 tbsp fresh dill, roughly chopped
Instructions
- In a medium-sized bowl, add olive oil, lemon juice, salt and pepper. Whisk to combine. Add the remaining ingredients and toss until well dressed. Best served within a couple hours of making.
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