“Maroulosalata” literally means lettuce salad in Greek, usually made with romaine or green leaf lettuce and brightened with olive oil and fresh lemon juice. Sometimes a little feta or fresh herbs get sprinkled on top, but the classic version is all about simplicity and freshness.
🥗 Traditional Greek Maroulosalata
Ingredients
- 1 large head romaine or green leaf lettuce, washed and torn into bite-sized pieces
- 2–3 tbsp extra virgin olive oil
- Juice of 1–2 fresh lemons (to taste)
- Salt & freshly cracked black pepper, to taste
- Optional:
- 2 tbsp chopped fresh dill or parsley
- 2–3 radishes, thinly sliced for crunch
- Crumbled feta or olives for garnish
Directions
1️⃣ Prepare the lettuce
Tear or chop lettuce into bite-sized pieces. Place in a large salad bowl.
2️⃣ Make the dressing
Whisk together olive oil, lemon juice, salt, and pepper. Taste and adjust acidity or seasoning as desired.
3️⃣ Toss & serve
Drizzle the dressing over the lettuce and toss gently to coat evenly.
Add herbs, radishes, or feta if desired. Serve immediately.
💡 Tips
- Use the freshest, crispest lettuce you can find — it makes all the difference.
- For extra flavor, let the salad sit 5 minutes after tossing so the leaves soak up the lemony dressing.
- Keep the dressing light; the charm of Maroulosalata is in its simplicity.
This salad pairs beautifully with grilled fish, chicken, or even a hearty bean stew — it’s a bright, refreshing counterpoint to richer dishes.
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