Maroulosalata (Greek Lettuce Salad with Dill and Lemon)

Maroulosalta salad in a wide white bowl garnished with feta cheese and lemon wedges.

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Maroulosalata (Greek Lettuce Salad with Dill and Lemon)

Maroulosalata is a traditional Greek lettuce salad made with finely shredded romaine, fresh dill, green onions, and a lemon-olive oil dressing. This ten-minute recipe has a clean, fresh flavor that pairs perfectly with any dinner recipe!

Prep Time10

Total Time10

Course: Appetizer, Side Dish

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: Side Salads

Calories: 224kcal

Author: Ruth Grindeland

Ingredients

Salad

2 large heads of romaine lettuce, finely shredded
4–5 green onions, thinly sliced
½ cup fresh dill, finely chopped
2 tablespoons fresh mint, optional, finely chopped
½ cup feta or vegan feta cheese, crumbled

Ladolemono Dressing

⅓ cup extra virgin olive oil
¼ cup fresh lemon juice, about 1–2 lemons
1–2 cloves garlic, finely minced or grated
Salt and pepper to taste

Instructions

Prepare the lettuce: Remove any damaged romaine leaves. Then cut the lettuce into thin strips. I do this by starting at the base and cutting off the stem. Then I slice it into thin shreds, working my way up to the green part of the lettuce.
Prepare the herbs: Slice the green onions into small slices. Finely chop the fresh dill (and the optional mint if you are using it)
Make the dressing: Vigorously mix the extra-virgin olive oil, lemon, garlic, salt, and pepper until emulsified. You can do this with a whisk or in a mason jar with the lid tightly screwed on.
Dress and serve: Drizzle the dressing over the salad. Gently massage the dressing with the lettuce. Season with lemon, salt, and pepper, and top with crumbled feta or vegan feta. Serve immediately.

Notes

Maroulosalata is best eaten within an hour of making it. After that, the lettuce starts to break down and become watery. If you have leftovers, store them in an airtight container for up to one day.

Nutrition