Ever wondered what makes a Greek salad so fresh and simple? Meet maroulosalata - a crisp Greek lettuce salad tossed with romaine, cucumber, scallions, and dill. It's light, quick, and brings that effortless Greek balance of crunch, acid, and sunshine to any table.
Love love love this recipe! Add some lemon juice and feta crumbles and it's perfect.
- Isabella
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Recipe snapshot (Quick answer box)
Prep time: 10 mins · Serves: 4-6 · Skill level: Easy
- 💬 What it is: A crisp, refreshing Greek lettuce salad made with romaine, cucumber, scallions, and fresh dill, tossed in olive oil and vinegar.
- ❤️ Why you'll love it: It's clean, bright, and comes together in minutes - the kind of side that makes everything taste lighter. Perfect with grilled meats, fish, or a chunk of feta and warm bread.
- 👨🍳 How to make it: Finely shred romaine, add cucumber and scallions, toss with dill, olive oil, and vinegar. Serve immediately for the best crunch.
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🇬🇷 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. (In Greek-lish it's known as marouli salad).
Why this recipe works
This maroulosalata proves that the simplest combinations can be the most satisfying. With crisp romaine, scallions, cucumber, and dill, it comes together in less than ten minutes yet tastes bright and balanced. The light vinaigrette ties everything together - clean, tangy, and refreshing - making this Greek lettuce salad a versatile side for any meal.
If you love simple, vibrant Greek sides, try my Greek cabbage salad (Lahanosalata) or cucumber and tomato salad. Both share that crisp freshness and are perfect alongside grilled meats or seafood.
Ingredient notes
Here's what you'll need to make this refreshing Greek lettuce salad (maroulosalata):
- Romaine lettuce (cos): The base of every good maroulosalata. Use whole heads or romaine hearts for the best crunch. Iceberg is a mild backup, but romaine brings that signature crisp bite.
- Cucumber: Adds coolness and freshness to the mix. I usually reach for English cucumbers, though Lebanese ones work just as well.
- Scallions (green onions): Mild but flavorful - they balance the lettuce perfectly. Red onion or shallot can substitute in a pinch.
- Fresh dill (optional): That unmistakable Greek note. If you're out of dill, fresh parsley or mint adds a lovely twist.
My dressing notes:
I always make my Greek lettuce salad dressing with vinegar instead of lemon - it's how I learned, and that sharper acidity gives maroulosalata its clean, balanced flavour. My rule of thumb: three parts olive oil to one part acid for the perfect light vinaigrette.
- Extra-virgin olive oil: A good Greek olive oil adds richness and fruity depth.
- Red wine vinegar: My go-to for its brightness and bite. White wine or apple-cider vinegar also work beautifully.
- Salt & black pepper: Add to taste right before serving to bring everything to life.
💡 Tip: Shake the dressing in a small jar until emulsified, then drizzle over the salad just before serving - it keeps the lettuce crisp and the flavour vibrant.
Variations, add-ons & substitutions
Over the years, I've experimented with a few additions when making maroulosalata. While not traditional - I find it great to be experimental.
- Creamy Feta Cheese: Crumble over the top for richness and tang.
- Kalamata Olives: Add a handful for salty, briny flavour.
- Fresh Herbs: Beyond dill, parsley, and mint, other herbs work beautifully to brighten the salad.
- Garlic Dressing: Add a grated clove to the vinaigrette for a punchier flavour.
- Tomatoes: Diced cherry tomatoes add colour, juiciness, and sweetness.
- Spinach Blend: Mix a few handfuls of baby spinach with the lettuce for an extra green boost.
Related: Try dressing the salad with some ladolemono (Greek olive oil sauce) for something different.
If you love simple Mediterranean salads, you'll also enjoy this tomato and halloumi salad, made with golden halloumi cheese and juicy tomatoes.
How to make maroulosalata
Prep the lettuce
Give the romaine a good rinse and dry it well - a salad spinner is your best friend here. Finely shred it so every bite feels light and crisp
Add the rest
Toss in the cucumber, scallions, and dill (or any other fresh herbs you've got handy). Keep it loose and fresh - nothing fussy.
Make the dressing
In a small jar or bowl, combine olive oil, red wine vinegar, a little salt, and pepper. Shake or whisk until it looks glossy and smooth.
Toss & Serve
Drizzle the dressing over just before serving - the secret to keeping that perfect crunch.
💡 Feeling fancy? Add a handful of feta, a few Kalamata olives, or even a drizzle of my ladolemono for a sunny twist.
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🧿 Peter's tips
Keep it simple - that's the heart of a great maroulosalata.
- Chop finely: Thinly shredded romaine makes every bite light and delicate.
- Keep it crisp: Dry the lettuce completely - a salad spinner is your best friend.
- Dress just before serving: The vinaigrette softens the leaves quickly, so toss it at the last minute.
- Taste and adjust: Each vinegar has a slightly different sharpness; tweak until it feels balanced.
- Don't overdo it: The dressing should kiss the lettuce, not drown it.
💡 Pro tip: Chill the salad for 30 minutes before serving for an extra-crisp bite.
Serving Suggestions
Maroulosalata fits almost anywhere on a Greek table.
- With grilled meats or seafood: Serve alongside souvlaki, roasted chicken, lamb chops, or grilled fish for a balanced meal.
- Part of a Greek table spread: Pair with creamy feta cheese, Kalamata olives, and warm flatbreads for a mezze-style meal.
- Light starter: A small bowl before a main course makes a refreshing first bite.
- Barbecue companion: It contrasts beautifully with the smoky flavours from the grill.
- 🍋 My favourite pairing: roast chicken, lemon potatoes, and a cold glass of retsina - pure summer.
Storing
Maroulosalata is best fresh, but you can prep parts ahead of time.
- Prep ahead: Wash, dry, and shred lettuce in advance. Store in an airtight container lined with paper towels.
- Keep dressing separate: It holds for a few days in a jar - just shake before using.
- Leftovers: Don't bother - who wants limp leftover leaves? Just make another salad.
🥗 Rule of thumb: make what you'll eat - this salad's magic is in its freshness.
FAQ
Yes. You can wash, dry, and shred the lettuce ahead of time and store it in the fridge. Assemble and toss with the dressing just before serving for maximum freshness.
Yes! Cherry tomatoes, red onion, or even garlic in the dressing are popular add-ins. Just keep pieces small so it remains light.
Romaine lettuce (cos) is traditional, but romaine hearts or iceberg lettuce make great substitutes. Just make sure it's crisp and fresh.
More salads to enjoy
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📖 Recipe
Maroulosalata (Greek Lettuce Salad)
Video
Conversions
Ingredients
For the salad:
- 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)
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 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 tablespoon 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.
For the dressing:
- Combine all the ingredients together and whisk until emulsified.80 ml olive oil extra-virgin, 2 tablespoon vinegar white, red wine, 1 teaspoon 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 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 or use paper towels instead.
- 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
Isabella says
Love love love this recipe! Add some lemon juice and feta crumbles and it's perfect.
Peter G says
Perfect Isabella!