Maroulosalata (Greek Lettuce Salad with Feta and Dill) Recipe

Introduction

Maroulosalata is a refreshing Greek lettuce salad that combines crisp romaine with tangy feta and fresh herbs. This simple yet flavorful dish is perfect as a light lunch or a side to your favorite Mediterranean meal.

Ingredients

• 2 romaine hearts (thinly sliced, about 8-10 cups)
• 4 green onions (thinly sliced)
• 0.5 oz fresh dill (finely chopped)
• 8 oz feta cheese (crumbled)
• 3 tbsp roasted sunflower or pumpkin seeds (optional)
• 1/3 cup olive oil
• 3 cloves garlic (minced)
• 1 lemon (zest and juice)
• 1 tbsp white vinegar
• 1 tbsp dried oregano
• 1/4 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

1. Step 1: Wash and dry the lettuce leaves by hand or using a salad spinner. Stack the leaves and slice them thinly.
2. Step 2: In a large salad bowl, combine the sliced lettuce, green onions, chopped dill, crumbled feta, and toasted sunflower or pumpkin seeds if using.
3. Step 3: In a jar with a lid, add the olive oil, minced garlic, lemon zest and juice, white vinegar, dried oregano, salt, and pepper. Shake well to blend the dressing.
4. Step 4: Pour the dressing over the salad. Using tongs, toss gently to mix and evenly coat the lettuce leaves. Add extra feta on top if desired, then serve immediately.

Tips & Variations

• For a nuttier flavor, substitute the seeds with toasted pine nuts or walnuts.
• To make it vegan, omit the feta cheese and add marinated tofu cubes or olives for extra texture.
• Use fresh oregano if available for a brighter herbaceous note.

Storage

Maroulosalata is best enjoyed fresh to preserve its crispness. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate if possible and toss just before serving to avoid soggy lettuce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for this salad?

Yes, romaine is traditional for maroulosalata, but you can substitute with other crisp lettuces like butter lettuce or green leaf if needed.

Is there a way to make this salad less tangy?

If you prefer a milder dressing, reduce the lemon juice and vinegar slightly or add a pinch of sugar to balance the acidity.

Maroulosalata (Greek Lettuce Salad with Feta and Dill) Recipe

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Maroulosalata is a traditional Greek romaine lettuce salad, freshened up with tangy lemon, aromatic herbs, creamy feta, and a zesty garlic dressing. This vibrant and crunchy salad is perfect as a light appetizer or a refreshing side dish, combining simple ingredients with bold Mediterranean flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 2 romaine hearts, thinly sliced (about 8–10 cups)
• 4 green onions, thinly sliced
• 0.5 oz fresh dill, finely chopped
• 8 oz feta cheese, crumbled
• 3 tbsp roasted sunflower or pumpkin seeds (optional)

Dressing

• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• 1 tbsp white vinegar
• 1 tbsp dried oregano
• 1/4 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

1. Prepare the lettuce: Wash and dry the romaine lettuce leaves thoroughly by hand or using a salad spinner. Stack the leaves and slice them thinly to create a crisp base for the salad.
2. Combine salad ingredients: In a large salad bowl, place the sliced lettuce, thinly sliced green onions, finely chopped fresh dill, crumbled feta cheese, and, if using, the roasted sunflower or pumpkin seeds.
3. Make the dressing: In a jar or small bowl, add the olive oil, minced garlic, lemon zest and juice, white vinegar, dried oregano, kosher salt, and ground black pepper. Close the jar tightly and shake well until the dressing is emulsified and well combined.
4. Toss and serve: Pour the dressing over the salad ingredients in the bowl. Using salad tongs, toss everything together gently to ensure all the lettuce is well coated with the zesty dressing. Top with additional crumbled feta if desired, then serve immediately.

Notes

• For a nuttier flavor and added texture, include the optional roasted sunflower or pumpkin seeds.
• Use fresh lemon juice for the best bright and tangy flavor in the dressing.
• Maroulosalata is best enjoyed fresh but can be stored in the refrigerator for up to 1 day; toss again before serving if dressing settles.
• Adjust the garlic and salt quantities to taste to suit your preference.
• Serve this salad as a side dish alongside grilled meats or seafood or as a light vegetarian main.

Keywords: Maroulosalata, Greek lettuce salad, romaine salad, feta salad, Mediterranean salad, fresh salad, no-cook salad