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Maroulosalata (Greek Lettuce Salad)

A light and refreshing Greek lettuce salad (Maroulosalata) made with shredded romaine, cucumber, scallions, and fresh dill. Tossed with extra virgin olive oil and vinegar, this crisp salad is ready in just 10 minutes and makes the perfect side dish for any meal.
Course Salad
Cuisine Greek
Diet Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 serves
Calories 128kcal
Author Peter G

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)
Metric - US Customary

Instructions

For the salad:

  • Wash and dry the lettuce leaves.  Use a salad spinner for the best results.
    2 Romaine 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

Video

Notes

  1. 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.  
  2. Try using a thinly sliced red onion if you don't have these on hand.
  3. Swap with smaller Lebanese cucumbers if you prefer.  You can peel the skins and remove the seeds - however I don't bother!
  4. For best results, chop the vegetables very finely.
  5. To serve this salad cold, chill it first in the fridge for 30 minutes.
  6. 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. 
  7. Don't add too much salt when seasoning the salad. Always taste your dressing and adjust as you go along.
  8. Dress the salad just before serving.  Don't do it too early as the salad will go limp.
  9. Don't drown the salad with dressing - it should just bathe the other ingredients.
  10. Experiment with other herbs if you don't like dill.  Parsley and/or mint works beautifully too.

Nutrition

Serving: 1serve | Calories: 128kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 2g