Maroulosalata (Greek Lettuce Salad with Feta)
Maroulosalata is a traditional Greek lettuce salad made with finely shredded lettuce, fresh dill, parsley, spring onions and creamy feta, tossed in a bright lemon, red wine vinegar and extra virgin olive oil dressing. Naturally gluten-free, wonderfully crisp and full of freshness, it's a beautiful side dish for any Greek meal.
About Maroulosalata (Greek Lettuce Salad with Feta)
Maroulosalata (Μαρουλοσαλάτα), pronounced mah-roo-lo-sa-LAH-ta, literally means lettuce salad in Greek, with marouli meaning lettuce and salata meaning salad.
It's one of those simple, traditional salads you'll find on Greek tables alongside grilled meats, seafood, potatoes and all sorts of dishes made for sharing.
What makes Maroulosalata different from an everyday green salad is how finely everything is chopped. The lettuce, spring onions and fresh herbs mingle together, so every forkful has that lovely combination of crispness, fragrance and flavour.
Traditionally, cos lettuce, spring onions and plenty of dill are at the heart of this salad. My version combines cos lettuce with curly lettuce, which I love for the extra texture and freshness. You can certainly use just one variety, but I think the combination is especially delicious.
I've also added feta, which isn't essential to every traditional Maroulosalata but brings a wonderful creamy, salty contrast to the crisp lettuce and bright lemon dressing.
It's simple Greek home cooking at its best, made with fresh ingredients and very little effort.
Watch How to Make Maroulosalata
Helpful Tips
Crisp the Lettuce First.
Soak the lettuce briefly in cold water to refresh the leaves and give the finished salad a lovely crunch, especially if the lettuce has been stored in the refrigerator for a few days.
Dry the Lettuce Thoroughly.
Use a salad spinner or pat the leaves dry with paper towel. Excess water will dilute the dressing and prevent it from coating the lettuce properly.
Slice the Lettuce Finely.
The finely shredded texture is what makes Maroulosalata so distinctive. Use a sharp knife to cut the lettuce into thin strips rather than leaving it in large pieces.
Use Plenty of Fresh Herbs.
Fresh dill, parsley and spring onions are an important part of the salad, not just a garnish. They bring the wonderful fragrance and freshness that make this traditional Greek salad so delicious.
Combine Two Types of Lettuce.
I love using cos and curly lettuce together for their different textures. However, you can make the entire salad using just one type of lettuce if that's what you have available.
Dress Just Before Serving.
The finely shredded lettuce will begin to soften once the dressing is added. Toss everything together just before serving to keep the salad wonderfully crisp.
Taste Before Adding Extra Salt.
The feta already adds saltiness, so there's no need to over-season. The dressing uses ½ teaspoon of sea salt, but you can adjust the final seasoning after tossing the salad.
Prepare Ahead for Easy Entertaining or Meal Prep.
Wash, dry and chop the lettuce and herbs ahead of time, then refrigerate in an airtight container. Keep the feta and dressing separate, adding them just before serving. This also works beautifully for packed lunches, with the dressing in a small jar.
Turn Maroulosalata into a Main Meal
Maroulosalata is traditionally served as a side dish, but it also makes a wonderful base for a light lunch.
Add protein: Top with grilled chicken, seared prawns, salmon or hard-boiled eggs.
Make it vegetarian: Add chickpeas, white beans or cooked quinoa for a more substantial meal.
Add something creamy: Avocado is a lovely addition alongside the feta.
Make a wrap: Spoon the salad into a gluten-free pita or wrap, with grilled chicken or chickpeas for an easy lunch.
Whatever you add, keep the dressing separate until you're ready to eat so the lettuce stays crisp.
What to Serve With Maroulosalata (Greek Lettuce Salad with Feta)
Maroulosalata is one of those Greek salads that goes with almost everything. Its crisp lettuce, fresh herbs and lemon dressing make it especially delicious alongside grilled meats, seafood and roasted potatoes.
Maroulosalata (Greek Lettuce Salad with Feta)
Serves: 6
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Recipe Category: Salad / Side Dish
Recipe Cuisine: Greek
INGREDIENTS
Greek Lettuce Salad
1 small head cos lettuce (romaine), finely chopped
1 small head curly lettuce, finely chopped
4 spring onions, finely chopped
½ cup fresh parsley, finely chopped
½ cup fresh dill, finely chopped
150 g feta, crumbled
Lemon and Olive Oil Dressing
1 tablespoon (20 ml) red wine vinegar
2 tablespoons (60 ml) fresh lemon juice
4 tablespoons (80 ml) extra virgin olive oil, plus extra if preferred
½ teaspoon sea salt
½ teaspoon white pepper
INSTRUCTIONS
1. Crisp and Prepare the Lettuce
Fill a large bowl with cold water and submerge the lettuce leaves for approximately 5 minutes to refresh and crisp them.
Drain and dry thoroughly using a salad spinner or paper towel.
Finely slice the lettuce into thin strips and transfer to a large serving bowl.
2. Add the Herbs and Feta
Finely chop the spring onions, using both the white and green parts, along with the fresh parsley and dill.
Add everything to the lettuce and gently combine.
Crumble the feta over the top, breaking it into natural, irregular pieces rather than neat cubes.
3. Prepare the Lemon and Olive Oil Dressing
In a small bowl or jar, combine the red wine vinegar, fresh lemon juice, extra virgin olive oil, sea salt and white pepper.
Whisk or shake until well combined and slightly emulsified.
If you prefer a softer, less acidic dressing, add a little extra olive oil.
4. Dress and Serve
Just before serving, whisk the dressing again and pour it over the salad.
Toss gently until the finely shredded lettuce, herbs and feta are evenly coated.
Taste and adjust the seasoning if needed, then serve immediately while the lettuce is fresh and crisp.
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Margaret Pahos @CreateCookShare
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