Ever wondered what makes a Greek salad taste so fresh and effortless? Meet maroulosalata — a crisp Greek lettuce salad built on shredded romaine, cucumber, scallions, and fresh dill. Light, quick, and bright, it balances crunch and acidity to lift any meal.
Recipe snapshot
- 💬 What it is: A crisp, refreshing Greek lettuce salad of shredded romaine, cucumber, scallions, and dill, simply dressed with olive oil and vinegar.
- ❤️ Why you’ll love it: Clean, bright, and ready in minutes — a side that lightens grilled meats, fish, or pairs beautifully with feta and warm bread.
- 👨🍳 How to make it: Shred romaine, add cucumber and scallions, toss with dill, olive oil, and vinegar. Serve immediately for peak crunch.
- 🇬🇷 Greek language note: “Maroulosalata” combines Marouli (μαρούλι), meaning lettuce (pronounced ma-roo-lee), and “salata” (salad).
Love this recipe — add lemon juice and feta crumbles for a perfect finish.
– Isabella
Why this recipe works
This maroulosalata shows how simple ingredients can deliver big satisfaction. Crisp romaine, mild scallions, cooling cucumber, and aromatic dill come together in under 10 minutes. A light vinaigrette of good olive oil and vinegar brightens every bite, making the salad a versatile accompaniment for many meals.
Ingredient notes
What you’ll need:
- Romaine lettuce (cos): The classic base — use whole heads or hearts for the best crunch. Iceberg works as a milder substitute.
- Cucumber: Adds cool freshness; English or Lebanese cucumbers are ideal.
- Scallions (green onions): Mild, aromatic, and perfectly balanced with lettuce. Red onion or shallot can be used sparingly if preferred.
- Fresh dill (optional): The signature herb here; parsley or mint are nice alternatives if you don’t have dill.
Dressing notes: I prefer vinegar over lemon for a sharper, cleaner acidity. A reliable ratio is three parts olive oil to one part acid for a light vinaigrette.
- Extra-virgin olive oil: Use a good quality oil for fruity depth.
- Red wine vinegar: Bright and punchy; white wine or apple cider vinegar also work.
- Salt & black pepper: Season to taste just before serving.
Tip: Shake the dressing in a small jar until emulsified and pour over the salad at the last moment to keep the lettuce crisp.
Variations, add-ons & substitutions
Maroulosalata is adaptable — try these optional additions:
- Feta: Crumbled on top for creamy saltiness.
- Kalamata olives: For briny depth.
- Extra herbs: Parsley or mint brighten the salad.
- Garlic: A grated clove in the dressing adds punch.
- Tomatoes: Halved cherry tomatoes add color and juiciness.
- Spinach blend: Add baby spinach for extra greens.
How to make maroulosalata
Prep the lettuce
Rinse romaine well and dry completely — a salad spinner is ideal. Shred thinly so every bite stays light and crisp.
Add the rest
Toss in cucumber, scallions, and dill (or other herbs). Keep the mix loose and fresh.
Make the dressing
Whisk or shake extra-virgin olive oil, red wine vinegar, salt, and pepper until glossy and combined.
Toss & Serve
Drizzle dressing over the salad just before serving and toss gently so the leaves remain crisp.
Feeling fancy? Add feta, a few Kalamata olives, or a drizzle of ladolemono for a sunnier touch.
Peter’s tips
Keep it simple — that’s the secret to great maroulosalata.
- Chop finely: Thin shreds make every bite delicate.
- Keep it dry: Fully dry lettuce retains maximum crunch.
- Dress last: Vinaigrette softens leaves quickly; add it right before serving.
- Taste and adjust: Vinegars vary in sharpness; season to balance.
- Don’t overdo it: The dressing should lightly coat, not drown, the leaves.
Pro tip: Chill the salad for 30 minutes before serving for extra crispness.
Serving Suggestions
Maroulosalata belongs on any Greek table.
- With grilled meats or seafood: Complements souvlaki, roast chicken, lamb chops, or grilled fish.
- As part of a spread: Pair with feta, Kalamata olives, and warm flatbreads for a mezze-style meal.
- Light starter: A small bowl makes a refreshing first course.
- Barbecue companion: Offers a bright contrast to smoky grill flavors.
- My favourite pairing: roast chicken, lemon potatoes, and a cold glass of something crisp — pure summer.
Storing
Maroulosalata is best fresh, but you can prep components ahead.
- Prep ahead: Wash, dry, and shred lettuce; store in an airtight container lined with paper towels.
- Keep dressing separate: Dressing will keep a few days in the fridge; shake before using.
- Leftovers: The salad loses its crunch, so it’s better to make a fresh batch when needed.
Rule of thumb: make what you’ll eat — this salad’s charm is its freshness.
FAQ
Yes. Wash, dry, and shred lettuce ahead of time and store in the fridge. Add dressing and toss just before serving.
Yes — cherry tomatoes, red onion, or a touch of garlic in the dressing are common additions. Keep pieces small to preserve the salad’s lightness.
Romaine (cos) is traditional and provides the right crisp bite; romaine hearts or iceberg can substitute if needed.
More salads to enjoy
-
Greek Salad Dressing (with a Splash of Ouzo)
-
Roasted Cauliflower Chickpea Salad
-
Lemon Infused Olive Oil – The Greek Way
-
Maroulosalata (Greek Lettuce Salad)
📖 Recipe
Maroulosalata (Greek Lettuce Salad)
Ingredients
For the salad:
- 2 Romaine lettuce, shredded finely
- 3 scallions, ends peeled and finely sliced
- 1 cucumber, chopped into even pieces
- 3 tablespoon fresh dill, finely chopped (optional)
For the dressing:
- 80 ml extra-virgin olive oil
- 2 tablespoon red wine (or white) vinegar
- 1 teaspoon sea salt
- Cracked black pepper, to taste (optional)
Instructions
For the salad:
- Wash and dry the lettuce leaves thoroughly; a salad spinner works best.
- Shred the lettuce finely with a sharp knife.
- Thinly slice the scallions, dice the cucumber, and chop the dill.
- Combine all ingredients in a large bowl.
- Whisk the dressing and pour over the salad.
- Toss gently until combined and serve immediately.
For the dressing:
- Combine olive oil, vinegar, salt, and pepper and whisk until emulsified. Adjust seasoning to taste.
Peter’s Tips →
- Baby cos or iceberg lettuce can be used as alternatives; ensure lettuce is fresh, washed, and dried.
- Try thinly sliced red onion if scallions aren’t available.
- Lebanese cucumbers are a fine substitute; peeling and seeding is optional.
- Chop vegetables finely for the best texture.
- Chill the salad for 30 minutes if you prefer it very cold.
- Use a salad spinner to dry leaves quickly, or pat dry with kitchen towels or paper towels.
- Season the dressing gradually and taste as you go.
- Dress the salad just before serving to prevent limp leaves.
- The dressing should lightly coat the salad — not drown it.
- If you don’t like dill, try parsley or mint instead.
Nutrition
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Calories: 128 kcal
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Carbohydrates: 2 g
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Protein: 1 g
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Fat: 13 g
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Saturated Fat: 2 g
Nutrition information is approximate and provided for convenience.
© Souvlaki For the Soul
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