Maroulosalata is the Greek lettuce salad I make whenever I want something fresh, crisp and effortless.
Maroulosalata is a crisp Greek lettuce salad tossed with romaine, cucumber, spring onions, dill and a simple red wine vinegar dressing. It's light, quick and brings that classic Greek balance of crunch, acidity and freshness to any table.
★★★★★
"Love love love this recipe! Add some lemon juice and feta crumbles and it's perfect." - Isabella
Table of Contents
Recipe Snapshot
- 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 crisp, bright and ready in minutes. The kind of side dish that makes everything else on the table taste fresher.
- How to make it: Finely shred the romaine, add cucumber, scallions and dill, then toss with olive oil and vinegar. Serve immediately while everything is crisp.
- Greek language lesson: The word maroulosalata combines two Greek words: marouli (μαρούλι), meaning lettuce, and salata, meaning salad. Around Greece you'll often hear people simply call it "marouli salata".
Why this recipe works
- This Greek lettuce salad 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.
- A simple olive oil and vinegar dressing lets the fresh ingredients shine, giving the salad its signature clean, tangy flavour.
- If you love simple, vibrant Greek sides, try my Greek cabbage salad (Lahanosalata) or cucumber and tomato salad or go "classic Greek" with a horiatiki. They're all easy Greek salads that sit happily beside grilled meats or seafood.
Ingredients
- 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.
Make it your own
Maroulosalata is traditionally kept very simple, but here are a few variations I enjoy from time to time.
- 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.
- Tomatoes: Diced cherry tomatoes add colour, juiciness, and sweetness.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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!
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.
Whisk together the dressing. A simple vinaigrette of olive oil and vinegar is all it needs.
Toss everything together. Coat every leaf just before serving for the freshest flavour.
If you love simple Mediterranean salads, you'll also enjoy this tomato and halloumi salad, made with golden halloumi cheese and juicy tomatoes.
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 thoroughly. 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: Not all vinegars are equally sharp. Taste before serving and adjust until the dressing feels balanced.
- Don't overdo it: The dressing should kiss the lettuce, not drown it.
💡 Pro tip: Chill the lettuce before making the salad. Cold, crisp lettuce makes maroulosalata even more refreshing.
Serving Suggestions
Maroulosalata is the kind of salad you'll find alongside almost every Greek meal.
- With grilled meats or seafood: Serve alongside souvlaki, roasted chicken, lamb chops, or grilled fish for a fresh contrast.
- Part of a Greek meze: 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: The crisp lettuce and tangy dressing are a perfect contrast to smoky grilled food.
- My favourite pairing: roast chicken, lemon potatoes, and a cold glass of retsina. That's 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.
- Prep ahead: Wash, dry and finely shred the lettuce up to a day ahead. Store it in an airtight container lined with 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 isn't really a leftover salad. Make only what you'll eat and enjoy it fresh.
Enjoyed this recipe? Sign up to the Newsletter and follow along on Facebook, Instagram and Pinterest
📖 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)
SAVE THIS RECIPE
Enter your email and we'll send the recipe directly to you!
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!