Name: Maroulosalata (Greek Lettuce Salad) Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 2 heads romaine lettuce; 3 green onions, chopped; ½ cup dill, chopped; ½ cup feta cheese, crumbled; 2 tablespoons olive oil; Juice of 1 lemon; ½ teaspoon salt

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Introduction

Maroulosalata is a refreshing Greek lettuce salad that combines crisp romaine, fresh herbs, and tangy feta for a simple yet flavorful side dish. It’s perfect for a light lunch or as an accompaniment to grilled meats.

A white round plate holds a fresh green salad made of finely chopped light green and medium green leafy vegetables mixed with small white pieces of cheese and sprinkled with thin strands of herbs. To the upper right of the plate, there is a wooden bowl filled with more of the same salad, showing its light green and leafy texture. Above the plate to the left, a white plate displays a bunch of fresh green dill and a half lemon. The whole scene is set on a soft white cloth with a striped white and gray kitchen towel partially visible on the bottom right, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heads romaine lettuce
3 green onions (chopped)
½ cup dill (chopped)
½ cup feta (crumbled)
2 tablespoons olive oil
1 lemon (juice of)
½ teaspoon salt

Instructions

Step 1: Wash and dry the lettuce thoroughly. Finely chop the romaine and place it in a large bowl.
Step 2: Add the chopped green onions and dill to the bowl with the lettuce.
Step 3: Pour in the olive oil, squeeze the lemon juice, and sprinkle the salt over the salad. Toss well to combine all ingredients evenly.
Step 4: Gently fold in the crumbled feta cheese. Serve the salad immediately for best freshness and flavor.

Tips & Variations

Use fresh dill for the brightest flavor; if unavailable, dried dill can be used sparingly.
For extra crunch, add sliced cucumbers or radishes.
Replace lemon juice with red wine vinegar for a different tang.
Serve with warm pita bread to make a light, Mediterranean-inspired meal.

Storage

Maroulosalata is best served fresh. If you need to store it, keep it in an airtight container in the refrigerator for up to 1 day. Avoid adding feta until just before serving to prevent it from becoming soggy. Toss gently before serving if stored.

How to Serve

A large wooden bowl holds a fresh green salad with finely shredded lettuce mixed with small bits of herbs and crumbled white cheese, creating a mix of light and dark green colors with white specks throughout, two wooden salad spoons with longer handles rest in the bowl. Next to the bowl, a white plate with a dotted edge carries two lemon halves and a bunch of fresh dill, and everything is arranged on a white marbled surface with a white cloth partially under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce?

Yes, while romaine is traditional for maroulosalata, you can substitute with other crisp lettuces like butter lettuce or iceberg for similar texture and taste.

How do I prevent the salad from becoming soggy?

Make sure to dry the lettuce thoroughly after washing, and add the feta cheese right before serving. This helps maintain a crisp texture and fresh flavor.