Name: Maroulosalata – Greek Lettuce Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: Romaine lettuce, finely shredded; Scallions (green onions), thinly sliced; Fresh dill, chopped; Extra virgin olive oil; Fresh lemon juice; Red wine vinegar (optional); Salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe·Leave a Review

Maroulosalata is a fresh and vibrant Greek lettuce salad that’s crisp, zesty, and irresistibly simple. It’s a staple in Greek households, especially during spring and summer, and it pairs beautifully with grilled meats or can stand alone as a light, refreshing lunch.

Why You’ll Love This Recipe

I love how this salad comes together in just minutes using minimal ingredients. It’s incredibly crisp, herby, and has just the right amount of tang from lemon juice and olive oil. It’s also naturally low-carb, vegetarian, and incredibly hydrating — perfect for warmer days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Romaine lettuce, finely shredded
Scallions (green onions), thinly sliced
Fresh dill, chopped
Extra virgin olive oil
Fresh lemon juice
Red wine vinegar (optional)
Salt and freshly ground black pepper

Directions

I start by washing and finely shredding the romaine lettuce, then drying it thoroughly using a salad spinner.
In a large bowl, I combine the lettuce with thinly sliced scallions and a generous handful of chopped fresh dill.
I drizzle in olive oil, lemon juice, and a splash of red wine vinegar if I want an extra tangy kick.
I season the salad with salt and pepper to taste, then toss everything together gently until evenly coated.
I serve it immediately for maximum freshness and crunch.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prepare and doesn’t require any cooking time.

Variations

I sometimes add crumbled feta or sliced cucumbers for extra texture and creaminess. For a protein-packed version, I’ll top it with grilled chicken or chickpeas. Swapping dill with mint or parsley also creates a fresh twist without losing the traditional feel.

Storage/reheating

Maroulosalata is best enjoyed fresh, as the lettuce wilts quickly once dressed. If I need to prep ahead, I store the greens and dressing separately in airtight containers in the fridge for up to 2 days and mix just before serving.

FAQs

What type of lettuce should I use for Maroulosalata?

I always use romaine lettuce for its crisp texture and mild flavor. It’s traditional and holds up well under dressing.

Can I make Maroulosalata ahead of time?

Yes, I prepare the components ahead and store them separately. I mix the salad just before serving to keep it fresh and crunchy.

Is dill essential for this salad?

Fresh dill is classic in Maroulosalata, but if I’m out of it, I’ll substitute with fresh parsley or mint for a slightly different herbal note.

Can I add cheese to this salad?

Absolutely. I often add crumbled feta for a creamy, salty element that complements the fresh greens beautifully.

Is this salad vegan?

Yes, it’s naturally vegan as long as I don’t add cheese or any non-vegan toppings.

Conclusion

Maroulosalata is one of those salads I keep coming back to—simple, vibrant, and satisfying. Whether served as a side or on its own, it brings a touch of Mediterranean sunshine to my plate with every bite.