The traditional Greek lettuce salad – maroulosalata, is delicious and simple to make. This aromatic salad has tender lettuce, lots of fresh dill, scallions, olives and cucumber in olive oil, garlic, and vinegar dressing. It is a great side to a roast, pasta, or lamb burger.

If you love this Greek lettuce salad, you will also love this Egg Pie, Buttermilk Pie or Brown Butter Chess Pie!

A bowl with Greek lettuce salad maroulosalata and two serving utensils. Behind it partial view of a loaf of bread and a bowl with olives.

Overview

Why this recipe sings

This lettuce salad-maroulosalata is a classic in many Greek restaurants and homes. It is fresh and aromatic, made with crunchy romaine lettuce, scallions, and lots of finely chopped dill. The simple dressing has extra virgin olive oil, red wine vinegar, and dried oregano and is infused with roughly chopped garlic.

This wonderful salad is served alongside almost any Greek dish, especially rich stews, and meats.

Here is what you need

All the ingredients for making lettuce salad

Romaine lettuce: Crisp, succulent, and crunchy with a mild, slightly bitter taste, it is the base of this salad. Get a head of lettuce or regular packaged chopped romaine hearts.
Scallions: Sharp, with a little spicy, peppery flavor, they are milder than regular onions.
Dill: The fragrant herb is a must for this salad.
English cucumber: Mild, not bitter, and almost sweet with a thin edible skin.
Extra virgin olive oil, red wine vinegar, sea salt, dried oregano, and a clove of garlic. For the dressing of this salad.

How to make it

First make the dressing. In a jar, add 1/3 cup of extra virgin olive oil, 4 tbsp red wine vinegar, and a pinch of salt. Crush a clove of garlic and drop it in the dressing. Give it a good shake and let it marinate while you prepare the greens.

Wash and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel).
Chop the romaine lettuce into thin strips.
Slice the scallions-greens included.
Slice cucumber into coins or half coins. Don’t remove the skin.
Finely chop the dill sprigs. Keep a few roughly chopped for garnish.
Place all in a large salad bowl, and toss well. Remove the garlic from the dressing, shake the jar well and pour it into the salad. Toss well.
Add the olives and a few small dill sprigs on top. Serve immediately.

Close up of a Greek lettuce salad in a white bowl.

Tips for a great lettuce salad

For a great crunchy maroulosalata, the lettuce must be well-dried.
Although it is best to chop the lettuce right before serving, you can cut it ahead of time and store it in an airtight container in the fridge for a few hours.
This Greek lettuce salad should be consumed immediately after you dress it; otherwise, the lettuce will soften.
Scallions must be fresh and tender because the whole veggie is used, whites and greens.
If you prefer a lemon dressing, replace the vinegar with lemon.