Maroulosalata (Greek Romaine Salad) Recipe – Greek Special
Maroulosalata is a refreshing Greek salad made primarily with crisp romaine lettuce, fresh herbs, and a simple olive oil dressing. This light and vibrant dish is a staple in many Greek households, typically served as a side alongside grilled meats or seafood. With its clean flavors, crunchy textures, and bright acidity from lemon, Maroulosalata offers a healthy and satisfying bite of the Mediterranean. It’s incredibly easy to prepare and pairs well with almost any main course. Let’s dive into this crisp, herbaceous salad
- Prep Time10 min
- Total Time10 min
For the Salad:
- 1 large head of romaine lettuce, finely shredded
- 4–5 scallions (spring onions), thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh mint, finely chopped (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice (or red wine vinegar)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Add-Ins:
- Crumbled feta cheese
- Sliced cucumber
- Pitted Kalamata olives
- Cherry tomatoes
Prepare the Vegetables:
Wash the romaine lettuce thoroughly and dry completely using a salad spinner or clean kitchen towel.
Finely shred the romaine and place in a large salad bowl.
Add the sliced scallions, chopped dill, and mint (if using) to the bowl.
Make the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
Toss the Salad:
Drizzle the dressing over the romaine mixture.
Toss well until all the greens are evenly coated with the dressing.
Taste and adjust seasoning with additional salt, lemon juice, or pepper if desired.
Serve:
Serve immediately as a side dish or light appetizer.
Top with optional crumbled feta, olives, or cucumber for added texture and flavor.
Enjoy the fresh flavors of Greece in every crunchy bite.
Recipe Notes :
Herb Variation : Dill is traditional, but mint or parsley can also be used based on preference.
Lettuce Prep : Shredding the romaine finely enhances texture and blends well with the herbs.
Storage : Best served fresh, but leftovers can be kept in the fridge for up to 1 day (without dressing).
Serving Suggestion : Pairs beautifully with grilled chicken souvlaki, lamb chops, or baked fish.
