MAROULOSALATA Greek Lettuce and Feta Salad
Updated: Aug 29
Maroulosalata (Μαρουλοσαλάτα) is a fresh Greek lettuce salad made with finely chopped lettuce, spring onions, plenty of herbs, creamy feta and a simple lemon and extra virgin olive oil dressing. Crisp, refreshing and ready in just 10 minutes, it’s an easy side salad or light meal.
About Maroulosalata
Maroulosalata, roughly pronounced mah-roo-lo-sa-LAH-ta, literally means lettuce salad in Greek (marouli meaning lettuce and salata meaning salad).
It’s one of those simple salads you’ll find on Greek tables alongside grilled meat, seafood, potatoes, pies or other dishes made for sharing. What makes it so good is how finely everything is chopped: the lettuce, spring onions and herbs come together in every forkful rather than feeling like separate ingredients.
My version includes both cos lettuce (romaine) and curly lettuce. You can absolutely use just one, but I love combining the two because it gives the salad more texture and flavour.
Feta isn’t essential to every traditional maroulosalata, but I love the creamy, salty contrast it brings to the crisp lettuce and fresh herbs.
Watch How to Make It
Tips for the Best Maroulosalata
Crisp the lettuce first. Soaking it briefly in cold water can revive the leaves and make the finished salad noticeably crunchier.
Dry it thoroughly. Any water left on the lettuce will dilute the dressing.
Slice the lettuce finely. Maroulosalata is traditionally much more finely chopped than a typical leafy salad.
Don’t hold back on the herbs. Dill, parsley and spring onions are an important part of the flavour, not just a garnish.
Dress it just before serving. Once dressed, the finely sliced lettuce will begin to soften quite quickly.
Taste before adding extra salt. Feta is naturally salty, so adjust the seasoning once everything is combined.
Turn Maroulosalata into a Main Meal
Maroulosalata is traditionally wonderful as a side, but it’s also an easy base for a more substantial lunch.
Add grilled chicken, seared prawns or salmon for extra protein, or add chickpeas or white beans for a vegetarian option. Hard-boiled eggs, avocado or cooked quinoa also work well.
You can even stuff the salad into a gluten-free pita or wrap for a quick lunch.
Can You Make Maroulosalata Ahead?
You can prepare the ingredients ahead, but I wouldn’t fully assemble the salad until you’re ready to eat.
Wash, dry and chop the lettuce and herbs, then refrigerate them in an airtight container. Keep the feta and dressing separate and combine everything just before serving so the lettuce stays crisp.
If you’re preparing it for lunch or meal prep, pack the dressing in a small jar and add it at the last minute.
Other Salad Recipes
MAROULOSALATA Greek Lettuce and Feta Salad
Serves 6 as a side salad | Time 10 minutes
INGREDIENTS
Salad:
1 small head coz lettuce (romaine), finely chopped
1 small head curly lettuce, finely chopped
You can use just one type of lettuce, but combining both gives the salad more texture and flavour.
4 spring onions, finely chopped
½ cup parsley, finely chopped
½ 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 teaspoon white pepper
INSTRUCTIONS
1. Crisp and Prepare the Lettuce
Fill a large bowl with cold water and submerge the lettuce for about 5 minutes to refresh and crisp the leaves. Drain, then dry thoroughly in a salad spinner or pat dry with 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 parsley and dill. Add everything to the lettuce, then crumble the feta over the top.
3. Make the Dressing
Whisk together the red wine vinegar, lemon juice, extra virgin olive oil, sea salt and white pepper until well combined and slightly emulsified.
Taste and add a little more olive oil if you prefer a softer, less acidic dressing.
4. Dress and Serve
Just before serving, whisk the dressing again and pour it over the salad.
Toss gently until the lettuce, herbs and feta are evenly coated. Taste and adjust the lemon, olive oil or seasoning if needed, then serve immediately.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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