Maroulosalata is a super simple Greek style lettuce salad that is full of zingy lemon flavour and crunch. An ideal weekday salad that pairs with everything you can imagine!
So What Is This Strange Sounding Salad?
Maroulosalata is a Greek lettuce salad – in Greek lettuce is marouli (μαρούλι) and salad is salata (σαλάτα), hence Maroulosalata which translates to Lettuce Salad.
Traditionally this salad is made with crisp thinly shredded lettuce, green onions and dill with a simple lemon and olive oil vinaigrette. But there are also versions that may include, cucumber, feta and olives.
This salad is loaded with bright and fresh flavours as it is. But, feel free to add any of the following ingredients to bolster it even more:
- English cucumber: thinly slice it into half moons for a crunchy bite.
- Feta cheese: add a chunk of feta cheese on top. Sheep’s milk feta is highly recommended with some dried oregano sprinkled on top.
- Kalamata olives: meaty, briny kalamata olives add another layer of flavour.
- Other herbs: such as mint, tarragon or basil
You Will Need
How To Make It
Gently wash the lettuce, green onions and dill in a colander under cold running water in the sink.
Remove any damaged or wilted leaves from the lettuce, cut off the core then shred.
Trim and wash the green onions then slice thinly.
Wash the dill, shake and pat dry, discard the stems and chop finely.
2SHAKE UP THE DRESSING
Place all the dressing ingredients in a glass container, season.
Shake well until well combined and emulsified.
3ASSEMBLE THE SALAD
Put everything in a large mixing bowl, season with sea salt and cracked black pepper.
Pour over the dressing and toss well to combine, taste and adjust seasonings according to your taste.
Arrange in a salad bowl and serve immediately or make up the salad, refrigerate and dress just before serving.
Another great all round salad that can be served with all meats, poultry, fish and seafood. It also pairs well with many cooking styles, Mediterranean, Middle Eastern Morroccan. Try it with..
- Lamb kofta or Greek keftedakia (meatballs)
- Spicy grilled fish such as snapper or barramundi
- Vegetable tagine or lamb stew
Tips & Questions
THE BEST LETTUCE TO USE IN THIS SALAD?
We will usually make this salad with crisp cos or romaine lettuce as it holds up beautifully, and as we had a bumper crop of baby romaine lettuce this week we thought the timing was perfect.
WHICH LETTUCE IS BETTER FOR YOU?
The answer is cos or romaine lettuce, it is the most nutritious lettuce compared to red leaf, green leaf, butterhead (Boston and bib) and iceberg, as it delivers more folate, potassium, beta carotene and lutein
Can it be made ahead?
Yes, Maroulosalata can easily be prepared in advance as long as you dress it just before serving – NOT BEFORE.
- Prepare the lettuce, herbs and green onion but make sure that they are all thoroughly dry before storing in a container or bowl in the fridge.
- Make up the dressing and keep in a sealed glass container in the fridge.
- Then just before serving pour the dressing on top of the salad and toss well so that everything is well coated with the dressing.
How To meal prep for weekday lunches
- Cut up the vegetables and herbs and toss together.
- Portion the vegetables into individual containers and place the dressing into small separate containers.
- Keep refrigerated until you are ready to eat it, then simply pour over the dressing and toss together.
- For added protein try adding grilled chicken or steak, tinned tuna or salmon, or as a vegan option falafel or some chickpeas/garbanzo beans work well.
More Green Salad Recipes to Try
- 4 cups cos or romaine lettuce shredded
- ½ cup green onions sliced
- ¼ cup dill chopped
- Sea salt and cracked black pepper
- 4 tbsps extra virgin olive oil
- 3 tbsps lemon juice
- ½ tsp oregano dried Greek
- Gently wash the lettuce, green onions and dill in a colander under cold running water in the sink.
- Remove any damaged or wilted leaves from the lettuce, cut off the core then shred.
- Trim and wash the green onions then slice thinly.
- Wash the dill, shake and pat dry, discard the stems and chop finely.
- Place all the dressing ingredients in a glass container, season.
- Shake well until well combined and emulsified.
- Put everything in a large mixing bowl, season with sea salt and cracked black pepper.
- Pour over the dressing and toss well to combine, taste and adjust seasonings according to your taste.
- Arrange in a salad bowl and serve immediately or make up the salad, refrigerate and dress just before serving.