Maroulosalata (Greek Lettuce Salad)

A bowl of Greek lettuce salad with salad servers

5 from 3 votes

Maroulosalata (Greek Lettuce Salad)

The perfect vision of green, this Greek Maroulosalata, lettuce salad is verdantly vivacious. A crunchy, herbaceous salad with a salty and creamy feta cheese. It's quick, easy and guaranteed to bring any dinner to life.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Greek

Diet: Gluten Free, Vegetarian

Servings:

Calories: 234kcal

Author: Lee

Ingredients

2 baby cos lettuce (or Romaine or Iceberg)
2 spring onions (green onions, thinly sliced)
1 bunch fresh dill (chopped)
1 tbsp fresh parsley (chopped)
⅓ cup extra virgin olive oil
½ lemon (juice of)
1 tbsp white wine vinegar
3½ oz feta cheese (100g, crumbled)
1 pinch dried Greek oregano

Instructions

Slice the lettuce into thin slices (around 1/2” thick)
Toss the lettuce with the sliced spring onion, chopped dill and parsley.
Using a fork, in a small bowl, whisk together the olive oil, lemon juice and white wine vinegar until lightly emulsified and creamy.
Pour the dressing over the salad and toss well to combine
Arrange on a platter and crumble over the feta cheese.
Sprinkle over a pinch or two of the dried oregano and serve.

Notes

If you're making my maroulosalata in advance, do not add the dressing or feta until you're ready to serve to avoid the salad becoming soggy.
If you think you may have leftovers, serve only half the salad dressed with oil and feta and dress more as you need it. The salad won't stay crisp and wonderful for long with the dressing.
Without any dressing or feta the salad will stay fresh for 2-3 days in the fridge, well wrapped in plastic wrap. Simply dress with the lemon dressing and feta just before serving.

Alternative additions

Instead of fresh dill you can try chopped fresh mint, oregano or tarragon.
Instead of dried oregano, try dried mint or dill
Add other green ingredients like green bell pepper, celery, green olives and pumpkin seeds.

Nutrition