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MAROULOSALATA Greek Lettuce and Feta Salad

Maroulosalata, pronounced mar-U-lo-salata, is a classic Greek salad with finely chopped lettuce, spring onions, creamy feta, fresh herbs, and a zesty lemon dressing. This simple and flavourful salad highlights a combination of textures, with the velvety feta complementing the crunchy lettuce and an assortment of spring onions, parsley, and dill. It's an exceptional salad that rejuvenates every bite and comes together in 10 minutes. For a complete meal, stuff this salad into gluten-free pita bread or in a wrap to enjoy a hearty lunch. Let's start cooking!

MAROULOSALATA Greek Lettuce and Feta Salad

Craving a salad that’s fresh, vibrant, and packed with flavor? Look no further than Maroulosalata! This Greek classic comes together in minutes with just a few fresh ingredients, bringing that perfect Mediterranean vibe to your table. It’s light, refreshing, and full of crunch—plus, it’s bursting with nutrients, so you can feel good about every bite.


Whether you’re hosting a BBQ, whipping up a quick lunch, or adding a side to your weeknight dinner, Maroulosalata is the kind of dish that everyone will keep reaching for. Give it a try, and get ready to crave that fresh crunch on repeat!


Watch How to Make It



Turn Maroulosalata into a Main Meal

Add Protein: Toss in grilled chicken, seared prawns, or pan-fried salmon to make it a satisfying lunch.

Chickpea Boost: For a vegetarian option, add chickpeas or white beans for extra protein and fiber.

Avocado: Sliced avocado brings healthy fats and a creamy texture, making the salad more substantial.

Hard-Boiled Eggs: A couple of hard-boiled eggs can transform the salad into a complete and nourishing meal.

Quinoa: For a grain-based twist, mix in cooked quinoa to keep it light yet hearty. Tap HERE on how to cook Quinoa


Olive Oil, Red Wine Vinegar and Lemon Juice

Perfect for Meal Prep
  1. Prep the Base: Chop the romaine, herbs, and feta, then store them in the fridge for up to 3 days.

  2. Keep the Dressing Separate: Store the lemony dressing in a small jar and add it just before eating to keep the salad crisp.

  3. Ready to Go: Assemble the salad the night before and add your chosen protein or toppings in separate containers to mix when ready.

  4. Great for Summer: This salad is ideal for hot days—it’s refreshing, light, and quick to prepare, perfect for summer lunches on the go!


MAROULOSALATA Greek Lettuce and Feta Salad

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MAROULOSALATA Greek Lettuce and Feta Salad

MAROULOSALATA Greek Lettuce and Feta Salad

Serves 8 as a side salad

Serves 2-3 as a meal

Time 10 minutes


INGREDIENTS


Salad:

1 head coz lettuce (romaine), finely chopped

1 small head curly lettuce, finely chopped

5 spring onions, finely chopped

½ cup parsley, finely chopped

¼ cup fresh dill, finely chopped

150g feta, crumbled

 

Dressing:

1 tablespoon red wine vinegar

3 tablespoons fresh lemon juice

4 tablespoons extra virgin olive oil (extra if needed)

1 teaspoon sea salt

½ - 1 teaspoon white pepper

 

INSTRUCTIONS


1.     Prepare the lettuce: Fill a large mixing bowl with cold water and submerge the lettuce for about 5 minutes to refresh and crisp it. Drain the lettuce, then dry thoroughly using a salad spinner. Alternatively, pat dry with paper towels to remove excess moisture. Next, chop the lettuce into small and thin strips and place into a large serving bowl.

2.     Prep the herbs and feta: Finely chop the spring onions (both white and green parts), parsley, and dill leaves, then add them to the bowl. Crumble the block of feta and spread it over the lettuce and herbs.

3.     Make the dressing: In a medium mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, sea salt, and white pepper, until the dressing is emulsified. Add more oil if needed for a smooth consistency.

4.     Serve: Just before serving, give the dressing a quick whisk and pour it over the salad. Toss gently or use your hands to massage the salad, ensuring it's well-coated. Serve immediately.


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MAROULOSALATA Greek Lettuce and Feta Salad

Margaret Pahos @CreateCookShare

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