Maroulosalata: Greek Lettuce Salad
Maroulosalata basically translates to Lettuce Salad in Greek. It is a classic recipe that is made with thinly sliced lettuce, Scallions, fresh herbs like dill, parsley, and mint, and tossed in a bright vinaigrette. Simple yet so delicious and is the perfect complement to any main dish.
Maroulosalata Ingredients:
Dill: Fresh dill is highly recommended but, dried dill will work if you cannot get fresh.
Herbs: Other than the dill, parsley, mint, and even basil is commonly used to add freshness to this salad. Use what you love and have!
The Dressing: olive oil, fresh lemon juice or red wine vinegar, salt, and oregano. Simple!
Use the highest quality Olive Oil that you can get. My favorite comes from Crete (I know, I can’t help it and might be partial but, it’s truly the best) and you can buy it here (affiliate).
How to Make the Vinaigrette:
You can make a few batches of this vinaigrette and store it in the refrigerator in an airtight container. It keeps fresh up to a week and not only is it delicious on salads but, it makes a fabulous marinade for lamb, poultry, and fish. Add some grated garlic and fire up the grill!
Combine the olive oil, lemon juice/vinegar in a small bowl and add a pinch of salt along with the oregano. Whisk together until the mixture is emulsified and set aside. The dressing is ready!
Assemble the Salad:
Thinly slice the lettuce and the scallions and place them in a large mixing bowl.
Finely chop the herbs and add them to the bowl.
Pour the salad dressing on top and toss together.
Transfer to a serving bowl/platter.
Serve immediately.
Make-Ahead Instructions:
This salad can be prepared a few hours ahead of time and tossed together with the dressing immediately before serving it. Chop up all of the greens and herbs and set in a bowl or airtight container. Make the dressing and refrigerate both the greens and the dressing separately. Toss them together right before serving and enjoy!
Substitutes and Options:
This salad is loaded with bright and fresh flavor as is. But, feel free to add any of the following ingredients to make it even better:
English cucumber: thinly slice it into half moons for a crunchy bite.
Feta cheese: Add a chunk of feta cheese on top. Sheep’s milk feta is highly recommended with some dried oregano sprinkled on top.
Kalamata olives: meaty, briny kalamata olives add another layer of flavor.
Serve the Maroulosalata with:
My mom makes this salad often and it goes great with everything. Top it with some grilled chicken or alongside lamb chops.
Honestly, I enjoy eating this as a light dinner with some feta and toasted bread. Delicious! Serve it alongside any main course or top it with some beans or even boiled eggs for a complete meal. Kali Orexi!
I hope that you give this recipe a try and if you do, let me know what you think in the comments section. Also, post your recipe requests. I will add them to my list and promise to share them as soon as possible. Kali Orexi and I’ll be back soon with another delicious recipe worth sharing .
