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!
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
- 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.
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.
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Traditional Greek Lettuce Salad – Maroulosalata
Ingredients
- 1 romaine lettuce head
- 4 scallions
- ½ bunch fresh dill
- 1 English cucumber
- ⅓ cup extra virgin olive oil
- dried oregano
- 1 garlic clove
- 4 tablespoons red wine vinegar
- sea salt
- 6-7 olives for garnish-optional
Instructions
Make the dressing
- Add ⅓ cup of extra virgin olive oil, four tablespoons of red wine vinegar, and a pinch of salt in a small jar. Add a crushed clove of garlic. Give it a good shake and set it aside.
Prepare the greens
- Wash and thoroughly spin-dry the lettuce leaves in a salad spinner (alternatively, you can pat them dry with a clean kitchen towel). Wash and dry the cucumber, dill, and scallions.
- Chop the lettuce into thin strips. Slice the scallions-greens included.Slice the cucumber into coins. Keep the skin on. Finely chop the dill. Leave a few leaves roughly chopped for garnish.
Assemble
- Place all greens in a large salad bowl, and toss.Remove the garlic clove from the dressing. Shake the jar well to emulsify the ingredients, and pour the dressing into the salad. Toss well. Garnish with olives and a few small dill sprigs. Serve immediately.
Notes
- For a great crunchy maroulosalata, the lettuce must be well-dried.
- You can cut the lettuce ahead of time and store it in an airtight container in the fridge for a few hours.
- The salad should be consumed immediately after you dress it; otherwise, the lettuce will soften.
- If you prefer a lemon dressing, replace the vinegar with lemon.
Nutrition
I have everything I need to make this salad tonight for dinner. The perfect side dish with lefover pizza! Can’t wait to dig in.
Such a perfect salad! I have all the ingredients to make it again tonight and it will go perfect with our Chicken Paprikash.
I figured I would like this recipe since it had fresh dill. I’m shocked that I loved it so much I made it two days in a row. This Greek lettuce salad is crazy easy and so tasty.
The addition of fresh dill is the game changer on this one….especially pairs with the olives and cucumber. I used olive oil, lemon and salt and pepper for the dressing and oh my goodness…amazing!
I get these every time we go to our favorite Greek restaurant in town and I’m so glad I can make this at home. It’s easy, simple, and so delicious!
I love salads like this! It’s not only delicious but quick and simple. It’s the perfect side salad for one of my favorite dishes.
This greek lettuce salad was so delicious and easy. It has been such a warm February and this was so refreshing!
I really love green salads and this Greek one looks really fresh and delicious. On my to try list!
Wow! Talk about such a light, easy, and scrumptious salad that just screams “hello spring!”. This is just so refreshing and simple! Thank you so much for sharing!
Sometimes the simplest things are the most delicious, like this salad. I love the addition of the dill.