Made with only 4 ingredients this Greek Lettuce Salad (Maroulosalata) is the perfect salad recipe ready in under 10 minutes. Crispy cos, cooling cucumbers, and crunchy scallions come together with a bit of dill and a simple dressing to produce a refreshing side dish that I guarantee you will be making again and again.
CONTENTS
What is maroulosalata?
Maroulosalata is a Greek lettuce salad made with chopped cos, scallions, dill and cucumbers dressed in a simple vinaigrette.
🇬🇷 Greek language lesson: the word "maroulosalata" is a composite of two Greek words Marouli (μαρούλι) pronounced ma-roo-lee, which translates as lettuce. The word "salata" is the Greek word for salad.
Why I love this recipe
- It's quick and easy to make. You can serve this healthy Greek green salad as a side dish to accompany your lunch or dinner on the table in less than 10 minutes.
- The dressing for this Greek lettuce salad is so fresh and light. Just 3 ingredients are used to dress the salad: olive oil, vinegar and salt.
- Make this salad as a starter and even better as a side dish to the main course.
- It's versatile – it goes well with just about any kind of protein. Try serving it alongside chicken, fish, beef or pork. It also pairs well with most Greek vegetarian dishes.
- This salad has become my go-to recipe because it's delicious and nutritious.
- It makes an excellent side dish for your next barbecue (this one's my favourite!).
What goes into this recipe
The simplest way to prepare this Greek green salad is with shredded cos lettuce, vinegar, a splash of olive oil and salt. (that's the way I grew up eating it!). However, I have provided a few added ingredients and substitutes, so go ahead and experiment and make it your own.
Ingredients
- Cos Lettuce - aka Romaine Lettuce in the USA. You may also use baby cos lettuce for this Greek salad. (I find they're tender and sweet). Iceberg lettuce is another alternative. Just make sure the lettuce is fresh, washed and dried.
- Scallions (Green Onions or Spring Onions) provide a nice subtle onion flavour without overpowering. Try using a thinly sliced red onion if you don't have these on hand.
- Cucumber - The addition of cucumber provides a delicious added crunch. I use English cucumbers, but you could easily use the more miniature Lebanese cucumber.
- Dill - (optional) - I love using a little fresh dill in this salad. It provides another level of freshness. Dried works fine - if you're in a pinch. Use ¼ teaspoon dried dill (dried herbs are more intense in flavour).
Traditional Greek salad dressing ingredients
I follow the principle of ratios when I make vinaigrettes. 3 parts oil to 1 part acid. I prefer a vinegar dressing for this salad.
- Olive Oil - Make sure you use a good quality Greek extra virgin olive oil! (indeed, this does not have to be repeated again!)
- Red Wine Vinegar - It's my preferred choice to use in this recipe. You can substitute with regular white distilled vinegar, white wine vinegar, or balsamic. If I'm looking at changing things up, I occasionally use fresh lemon juice instead.
- Salt - Salt adds flavour. Don't skip it!
- Optional: Black pepper
Suggested add-ons
Over the years, I've experimented with a few additions to this classic Greek recipe. While not traditional - I find it great to be experimental.
- Baby Spinach Leaves - You know those bags you buy at the supermarket? (I do! 😉) Grab a few handfuls and chop finely. I find it adds to the whole greenness of the salad!
- Feta cheese - add a cup of crumbled feta for an extra creamy hit.
- Kalamata Olives - add a ¼ cup of these delicious Greek olives for an additional salty kick.
- Garlic - finely chop or grate a few cloves and add them to the dressing. It adds a beautiful punchy aroma!
- Oregano - add a teaspoon of dried oregano to the dressing for an earthy hit.
Related: Try dressing the salad with some ladolemono (Greek olive oil sauce) for something different.
How to make this recipe
- Step 1: Wash and dry the lettuce leaves. Use a salad spinner for the best results.
- Step 2: Shred the lettuce finely using a sharp knife.
- Step 3: Finely slice the spring onions, dice the cucumbers and finely chop the dill.
- Step 4: Add all the ingredients to a large bowl.
- Step 5: Whisk together the dressing ingredients and pour over the green salad.
- Step 6: Toss everything together until combined and serve immediately.
Expert tips
- For best results, chop the vegetables very finely.
- To serve this salad cold, chill it first in the fridge for 30 minutes.
- Use a salad spinner to quickly dry out the cos lettuce after washing it. Alternatively, lay them out on kitchen towels and dry them the old-fashioned way.
- Don't add too much salt when seasoning the salad. Always taste your dressing and adjust as you go along.
- Dress the Greek lettuce salad just before serving. Don't do it too early as the salad will go limp.
- Don't drown the salad with dressing - it should just bathe the other ingredients.
- Experiment with other herbs if you don't like dill. Parsley and/or mint works beautifully too.
FAQ's
Yes. Chop your veggies and place the salad in the refrigerator uncovered (without any dressing). When you're ready to serve, mix the vinaigrette, pour over the salad and serve.
Yes! You can add whatever vegetables you like. Just keep in mind that they should be cut into small pieces.
Yes, you can use green leaf lettuce instead. But if you choose to use green leaf lettuce, you need to add more dressing since green leaf lettuce doesn't absorb it as much as cos lettuce.
Video - how to make it
Related recipes
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📋 Recipe
Greek Lettuce Salad - Maroulosalata
Ingredients
For the salad:
- 2 cos 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)
For the dressing:
- 80 ml olive oil, extra-virgin
- 2 tablespoon vinegar, white, red wine
- 1 teaspoon sea salt
- cracked black pepper, (optional)
Instructions
For the salad:
- Wash and dry the lettuce leaves. Use a salad spinner for the best results.2 cos lettuce
- Shred the lettuce finely using a sharp knife.
- Finely slice the spring onions, dice the cucumbers and finely chop the dill.3 scallions, 1 cucumber, 3 tablespoon dill
- 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.
For the dressing:
- Combine all the ingredients together and whisk until emulsified.80 ml olive oil, 2 tablespoon vinegar, 1 teaspoon sea salt, cracked black pepper
Notes
- Substitute with Romaine Lettuce. 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 Lebanese cucumbers if you prefer. You can peel the skins and remove the seeds - however I don't bother!
- For best results, chop the vegetables very finely.
- To serve this salad cold, chill it first in the fridge for 30 minutes.
- Use a salad spinner to quickly dry out the cos lettuce after washing it. Alternatively, lay them out on kitchen towels and dry them the old-fashioned way.
- Don't add too much salt when seasoning the salad. Always taste your dressing and adjust as you go along.
- Dress the salad just before serving. Don't do it too early as the salad will go limp.
- Don't drown the salad with dressing - it should just bathe the other ingredients.
- Experiment with other herbs if you don't like dill. Parsley and/or mint works beautifully too.
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
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