This is the traditional greek lettuce salad - maroulosalata. It is fresh, delicious, simple to make, and a great side to pasta or anything roasted or grilled.
How to make this maroulosalata
For a fresh and lovely greek lettuce salad-maroulosalata, you need few ingredients.
- Romaine lettuce hearts: Crisp, succulent, and crunchy with a mild, slightly bitter taste, the base of this salad.
- 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 and red wine vinegar: It would not be a Greek salad without them!
Make the greek lettuce salad dressing
In a bowl, whisk ⅓ cup of extra virgin olive oil, 4 tbsp red wine vinegar, and a pinch of salt.
Prepare the greens
Choose two tender and crunchy romaine lettuce hearts.
After washing leaves very well, let them drain in a colander and dry them on a paper towel. You can also use a salad spinner.
Chop lettuce in thin strips.
Slice the scallions-greens included.
Slice cucumber into coins. I like to keep the skin on. Roughly chop the dill sprigs.
Place all in a large salad bowl, and toss well with the dressing. Garnish with olives and few small dill sprigs. Serve immediately.
Tips & substitutions
- 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.
You may also try
- The traditional Greek peasant salad - horiatiki has ripe tomatoes, cucumber, bell pepper, red onion, olives, extra virgin olive oil, and feta cheese.
- This black-eyed peas salad is fresh and fragrant and has a Mediterranean vibe.
Check all the pantry items a Greek kitchen wouldn’t go without.
If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.
Traditional Greek Lettuce Salad - Maroulosalata
- 2 romaine lettuce hearts
- 4 scallions
- 4-5 dill sprigs plus some extra for garnish
- 1 English cucumber
- ⅓ cup extra virgin olive oil
- 4 tbsp red wine vinegar
- sea salt
- 6-7 olives for garnish-optional
- Wash lettuce leaves very well, let them drain in a colander, and dry them on a paper towel. You can also use a salad spinner.
Prepare the greens
- Chop lettuce in thin strips. Slice the scallions-greens included.Slice cucumber into coins. I like to keep the skin on. Roughly chop the dill sprigs.
Make the dressing
- In a bowl, whisk well ⅓ cup of extra virgin olive oil, 4 tbsp red wine vinegar, and a pinch of salt.
- Place all in a large salad bowl, and toss well with the dressing. Garnish with olives and few small dill sprigs. Serve immediately.