Maroulosalata, pronounced mar-U-lo-salata, is a lettuce salad from Greece made with finely chopped romaine, fresh herbs, creamy feta, and a lemony dressing. As simple as this lettuce salad is, it packs loads of flavor and a great crunch. 

overhead photo of maroulosalata in a white serving bowl, next sliced lemons, dill and mint.
Photo Credits: Elana Lepkowski

Maroulosalata, like the crisp vegetables in a traditional Greek salad or crunchy day-old bread in Italian Panzanella, proves that the secret to vibrant Mediterranean salads is the crunch. Sure, we like big bold flavor and we’ll settle for nothing less. But the real difference in the way we approach salads along the Mediterranean is that they also need big bold texture! 

That addictive crunch keeps salads interesting and actually creates a craving for fresh, nutritious salads when hunger calls. This lettuce salad couldn’t be simpler, but the variety of textures and flavors–from creamy feta cheese to cooling mint and bright dill–make it simply delicious. 

Maroulosalata is quick and easy: Just chop a handful of ingredients and it’s ready in 10 minutes or less. Plus, the versatile lettuce salad goes well with just about any main. Make this refreshing salad on a hot day, any night of the week, for a dinner party, or light lunch—you really can’t go wrong with this one. 

Table of Contents
  1. Maroulosalata Ingredients
  2. How to Make Maroulosalata
  3. What to Serve with Maroulosalata
  4. You’ll Also Love: More Crunchy & Delicious Salad Recipes
  5. Maroulosalata (Greek Lettuce Salad) Recipe
ingredients for maroulosalata including romaine lettuce, green onions, dill, mint, feta cheese, lemon, salt, oregano, and olive oil.

Maroulosalata Ingredients

Maroulosalata shows you don’t need a page-long ingredient list to make something special. Here’s what you’ll need: 

  • Greek salad dressing: This recipe uses a simple Greek-style salad dressing made from lemon juice, salt, dried oregano, and extra virgin olive oil. I use a full flavor Greek olive oil, like our Koroneiki. The Greek-style salad dressing is very similar to Ladolemono, so if you have a batch of that in your fridge feel free to use that instead. 
  • Romaine: The best lettuce for this salad recipe, as it has a nice crunch and mild flavor. Little gem lettuce would also work here. 
  • Green onions: Add a sweet and savory depth of flavor without overpowering. I wouldn’t suggest substituting with other onions as they’ll dominate the herbs, but if you must, go for a small amount of chopped shallot or red onion.
  • Herbs: Dill and mint are the real stars of this simple salad recipe, bringing most of the fresh, delicate flavor.
  • Feta: Adds a nice creamy tang to the salad. For the best flavor, use sheep’s milk feta packed whole in brine (not the pre-crumbled stuff, which tends to be rather dull). Simply leave off the feta for a vegan or dairy-free option. 

How to Make Maroulosalata

To make Maroulosalata, grab a bowl, knife, whisk, and cutting board. That’s all you need! You can dirty salad tongs if you’d like, but Greek yiayias (grandmas) are known to go hands-on, gently massaging the dressing into the lettuce for the best flavor. Here’s how it’s done:

  • Prepare the lettuce. Prepare a large mixing bowl with ice or ice water. Wash and very thinly slice 2 hearts of romaine lettuce. Add to the ice water to crisp while you prepare the remaining ingredients.two heads of romaine lettuce on a cutting board, one partially chopped.
  • Prep the herbs. Trim and finely chop 4 green onions (both the white and green parts). Finely chop ½ bunch of dill and mint leaves, discarding the stem.
  • Make the dressing. In a medium mixing bowl, add the juice of 1 lemon, a large pinch of kosher salt, and ½ teaspoon of dried oregano. Whisk to combine. Continue whisking as you drizzle in ⅓ cup of extra virgin olive oil. Whisk until emulsified. Set aside for now. salad dressing for the maroulosalata in a glass jar with a whisk.
  • Drain. Drain the salad from the ice water and dry very thoroughly. A salad spinner helps if you have one, or use paper towels. Add to a large serving bowl. Add the herbs, ½ cup of crumbled feta and give everything a gentle toss. If you’re not serving right away, cover the salad and dressing separately and store in your refrigerator for up to 4 hours. a serving bowl with chopped romaine, green onions, crumbled feta, mint, and dill next to a jar of salad dressing with a whisk, a lemon wedge, sprigs of mint and dill, a bowl of salt with a spoon and a small jug of olive oil.
  • Serve. Just before serving, give the dressing one more quick whisk and pour it all over the salad. Mix well, or use your hands to massage the salad and coat it well with the dressing. Serve immediately. 
maroulosalata being lifted out of a white serving bowl with wooden utensils.

What to Serve with Maroulosalata

I like this light, refreshing Maroulosalata salad alongside seasonal fare, particularly in the summertime when temperatures are high. For lunch, summery zucchini fritters, with their equally impressive lemony, herbal flavor and crispiness is a match made in heaven. 

For dinner, serve with a hearty savory main like Greek chicken, pork souvlaki, shrimp saganaki or briam, a traditional Greek roasted vegetable casserole.

You’ll Also Love: More Crunchy & Delicious Salad Recipes

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Maroulosalata (Greek Lettuce Salad)

Suzy Karadsheh
overhead photo of maroulosalata in a white serving bowl, next to a jar of dressing, sliced lemons, dill and mint.
Maroulosalata, is a refreshing lettuce salad from Greece that’s incredibly simple but packs loads of flavor. Though it comes together quickly, be sure to hold off on the dressing until the final moment to keep all the crunch from the romaine lettuce–also known as the best part!
Prep – 10 minutes
Total – 10 minutes
Cuisine:
Greek
Serves – 6
Course:
Salad, Sides/Salad

Ingredients
  

For the Salad

  • 2 hearts of romaine
  • 4 green onions
  • ½ bunch dill
  • ½ bunch mint
  • ½ cup crumbled feta cheese

For the Dressing

Instructions
 

  • Crisp the romaine. Prepare a large mixing bowl with ice water. Thinly slice the romaine lettuce, then add to the ice water for 5 minutes to crisp while you prepare the dressing and remaining ingredients.
  • Prep the herbs. Trim and finely chop the green onions (both the white and green parts). Finely chop the dill and mint leaves, discarding the stem.
  • Make the dressing. In a medium mixing bowl, add the lemon juice, a large pinch of kosher salt, and the oregano and whisk to combine. Continue whisking as you drizzle in the extra virgin olive oil. Whisk until emulsified. Set aside for now.
  • Drain. Drain the salad from the ice water and dry very thoroughly. A salad spinner helps if you have one, or use paper towels. Add to a large serving bowl, along with the chopped herbs, and feta. Give everything a gentle toss.
  • Serve. Just before serving, give the dressing one more quick whisk and pour it all over the salad. Mix well (or use your hands to massage the salad and coat it well with the dressing). Serve immediately.

Video

Notes

  • If you’d like to get ahead, store the salad and dressing separately in your fridge for a few hours and save in the fridge until you are ready to serve. Dress just before serving to keep its crunch.
  • The dressing is very much reminiscent of ladolemono. If you’ve already made ladolemono and have some left, you can use about ⅓ cup of it here.
  • Visit our shop to browse quality Mediterranean ingredients including olive oilshoneyjams and spices.

Nutrition

Calories: 150.3kcalCarbohydrates: 2.7gProtein: 2.5gFat: 14.9gSaturated Fat: 3.3gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 9.4gCholesterol: 11.1mgSodium: 149.5mgPotassium: 154mgFiber: 1.2gSugar: 0.6gVitamin A: 3718.4IUVitamin C: 6.3mgCalcium: 90.7mgIron: 1mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 5 stars
    Perfectly paired with my Lamb loin chops! Made to serve Easter Sunday with seared & baked lamb loin, mashed Yukon gold potatoes.... Perfectly paired! Everybody complimented the salad!