Go Back
–+ servings
maroulosalata recipe traditional authentic Greek lettuce salad romaine feta dill lemon vinaigrette

Maroulosalata (Greek Lettuce Salad)

By Kimberly Killebrew
Crispy cool lettuce, fresh dill and creamy feta cheese are tossed with a bright and tangy lemon vinaigrette for a wonderfully refreshing and flavorful salad that pairs with just about everything!
5 from 7 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6

Equipment

Ingredients
 
 

  • 2 hearts Romaine lettuce , very thinly sliced into ribbons (about 10 cups)
  • 5 green onions/scallions , sliced
  • 1 bunch dill , chopped (about 1/4 cup)
  • 4 ounces sheep's feta cheese , can substitute cow feta
  • 1/3 cup extra virgin olive oil
  • juice of one large lemon , about 3 tablespoons
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground white or black pepper

Instructions
 

  • To make the dressing, blend the olive oil, lemon juice and salt/pepper in a food processor or blender, or whisk vigorously in a bowl until it's emulsified. If you're not using it immediately, store it in a jar in the fridge until ready to use and shake it thoroughly before using. 
  • Place the lettuce, green onions, dill and feta in a large mixing bowl.
    Pour all of the dressing over the salad and toss it together using your hands to massage the greens and to break down and more evenly distribute the feta.
    Serve immediately.

Notes

Optional Add-ins: While not traditional, there are a number of add-ins you can try for variation and to bulk up the salad. You can add a protein such as grilled chicken breast of rotisserie chicken, flaked salmon or tuna, or shrimp. For a vegetarian option you can add some chickpeas. For more veggies you can add some cucumber, olives, avocado and/or tomatoes. For a pop of color you can also add some sliced red onion.
Make-Ahead: Both the salad and dressing can be prepared separately up to a few hours in advance. This also makes it convenient if you're needing to transport this salad. Wait until shortly before serving to add the dressing so that the salad is nice and crispy when it's time to serve it. Once the salad and dressing are combined, the maroulosalata is best eaten within a couple of hours. 

Nutrition

Calories: 158kcalCarbohydrates: 2gProtein: 3gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 17mgSodium: 412mgPotassium: 65mgFiber: 0.5gSugar: 0.3gVitamin A: 1006IUVitamin C: 2mgCalcium: 104mgIron: 0.4mg
Course Salad
Cuisine Greek
Tried this recipe?Let us know how it was!