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.
Servings 6 serves
Calories 128kcal
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
- 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 tbsp 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.
- Combine all the ingredients together and whisk until emulsified.80 ml olive oil, 2 tbsp vinegar, 1 tsp sea salt, cracked black pepper
Video
Notes
- 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
Serving: 1serve | Calories: 128kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 2g