Maroulosalata is the Greek lettuce salad my mum put on our table almost every night, and it's still the one I make when I want something crisp and nostalgic.
★★★★★
"Love love love this recipe! Add some lemon juice and feta crumbles and it's perfect." - Isabella
This salad was a staple at our dinner table almost every night, usually served in those classic 70s dark wooden bowls. It wasn't fancy, but like a bowl of rizogalo, it brought pure comfort.
Back then, Mum kept it simple: finely shredded romaine lettuce, salt, red wine vinegar, and extra virgin olive oil. She always had one golden rule: "Add the oil last - otherwise the lettuce goes limp. We want the crunch."
Table of Contents
Recipe Snapshot: Greek Lettuce Salad
- What It Is: A crisp, refreshing traditional Greek salad made with finely shredded romaine, spring onions, cucumber, and fresh dill, tossed in a sharp vinaigrette.
- Ingredient Highlights: Crisp romaine hearts, heaps of fresh dill, and your best extra virgin olive oil.
- Time to Make: 10 minutes flat (no cooking required).
- Peter's Top Tip: Always add the olive oil last. Otherwise, the shredded lettuce goes limp. We want to taste the crunch!
- Why You'll Love It: It takes zero effort, but the balance of sharp red wine vinegar and fresh crunch makes it the ultimate side dish for anything off the grill.
Ingredients
- Romaine Lettuce (Cos): Whole heads or romaine hearts for the best crunch.
- Cucumber: Adds coolness and freshness (English or Lebanese).
- Scallions (Green Onions): Mild and balancing.
- Fresh Dill: The unmistakable Greek note (optional, but highly encouraged).
- Extra-Virgin Olive Oil: Good Greek oil for richness and fruity depth. The golden rule is 3 parts oil to 1 part acid.
- Red Wine Vinegar: My absolute go-to over lemon. That sharper acidity gives maroulosalata its clean, traditional bite.
- Salt & Black Pepper: Added right before serving to bring everything to life.
Make it your own
Maroulosalata is usually kept simple, but if you want to experiment, here are a few additions I love:
- Creamy Feta: A good block of Greek feta crumbled over top turns this light side into a proper meal.
- Kalamata Olives: A handful of pitted olives for a salty, briny punch.
- Fresh Mint & Parsley: If you're out of dill or want more herbs, fresh mint and flat-leaf parsley add incredible lightness.
- Sweet Cherry Tomatoes: Not strictly traditional, but a few halved cherry tomatoes add a fantastic pop of sweetness and colour.
Related: Try dressing the salad with some ladolemono (Greek olive oil sauce) or some of my Greek salad dressing made with a little ouzo for something different!
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How to make maroulosalata
Wash and dry the lettuce
Dry leaves help the dressing cling instead of pooling at the bottom.
Shred the lettuce finely
Thin ribbons give maroulosalata its light, crisp texture.
Pour over the dressing
A simple vinaigrette of olive oil and vinegar is all it needs.
Toss everything together
Coat everything just before serving for the freshest flavour.
Peter's tips
- Prep in advance, dress at the table: You can wash and finely shred your romaine hours ahead of time and store it in the fridge with a paper towel to trap moisture. Just don't add the dressing until you're ready to serve.
- Shred like ribbons: Traditional maroulosalata isn't a chunky salad. Finely shredding the romaine keeps every bite light and lets it mix perfectly with the dill and scallions.
- Don't drown it: The dressing should lightly coat the lettuce, not collect at the bottom. If your lettuce is wet when you toss it, you'll lose that signature crisp snap.
Serving Suggestions
Maroulosalata is the kind of salad you'll find alongside almost every Greek meal.
- With grilled meats or seafood: Serve alongside souvlaki, lamb chops, or grilled fish for a sharp, fresh contrast.
- As part of a Greek feast: If you're building out a full table, it sits happily right beside a tomato and halloumi salad, a crisp cucumber and tomato salad, or a classic horiatiki.
- The ultimate barbecue companion: The crisp lettuce and tangy vinegar dressing cut right through smoky, rich grilled foods.
- My favourite pairing: Roast chicken, proper lemon potatoes, and a cold glass of retsina. It really feels like summer on a plate.
Storing
Maroulosalata is at its best the moment it's dressed, but you can prepare the ingredients ahead to make serving easy.
- Plan ahead: Wash, dry and finely shred the lettuce up to a day ahead. Store it in an airtight container lined with a paper towel.
- Make the dressing ahead: Mix the olive oil and vinegar in a small jar and refrigerate for up to 3 days. Shake well before using.
- Assemble just before serving: Toss everything together at the last minute to keep the lettuce crisp and refreshing.
- Rule of thumb: Maroulosalata doesn't keep well as leftovers. Make only what you'll eat and enjoy it fresh.
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📖 Recipe
Maroulosalata (Greek Lettuce Salad)
Video
Conversions
Ingredients
- 2 Romaine lettuce, shredded finely (see note 1)
- 3 scallions, ends peeled, cleaned, finely sliced (see note 2)
- 1 cucumber, chopped into even-sized pieces (see note 3)
- 3 tablespoon dill, fresh, finely chopped (optional)
- 80 ml olive oil, extra-virgin
- 2 tablespoon vinegar, white, red wine
- 1 teaspoon sea salt
- cracked black pepper, (optional)
Instructions
- Wash and dry the lettuce leaves. (Use a salad spinner for the best results or a kitchen towel).2 Romaine lettuce shredded finely (see note 1)
- Shred the lettuce finely using a sharp knife.
- Finely slice the spring onions, dice the cucumbers and finely chop the dill.3 scallions ends peeled, cleaned, finely sliced (see note 2), 1 cucumber chopped into even-sized pieces (see note 3), 3 tbsp dill fresh, finely chopped (optional)
- Add all the ingredients to a large salad bowl.
- Whisk the dressing and pour over the green salad.
- Toss everything together until combined and serve immediately.
- Combine all the ingredients together and whisk until emulsified.80 ml olive oil extra-virgin, 2 tbsp vinegar white, red wine, 1 tsp sea salt, cracked black pepper (optional)
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Peter's Tips
- You may also use baby cos lettuce for this recipe. (I find they're tender and sweet). Iceberg lettuce is another alternative. Just make sure the lettuce is fresh, washed and dried.
- Try using a thinly sliced red onion if you don't have these on hand.
- Swap with smaller Persian cucumbers if you prefer. You can peel the skins and remove the seeds - however I don't bother!
- Dress the salad just before serving. Don't do it too early as the salad will go limp.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Isabella says
Love love love this recipe! Add some lemon juice and feta crumbles and it's perfect.
Peter G says
Perfect Isabella!