Contrary to popular belief Maroulosalata is one of the most common salads in Greece. The simple ingredients and preparation shouldn’t fool you. It’s such a light, crunchy, refreshing salad that’s full of flavor. Combine your favorite leafy lettuce with fresh dill, mint, crumbled feta, sliced scallions, olive oil and fresh lemon juice, then season with salt and pepper, that’s it!
Ingredients for 2-3 servings: all ingredients are to taste
10-12 leaves of lettuce
1-2 chopped green onions
1/4 – 1/2 cup crumbled or cubed feta
1-2 tablespoons olive oil
juice of one lemon (about 2 tablespoons)
hand pulled/torn mint & dill about 1-2 sprigs of each (around 1 tablespoon)
salt & pepper to taste
[Music] Today on Mebee’s Recipes, we will be making Maruyo salata. It’s a Greek salad um made with lettuce. Typically, it’s made with romaine, but or butter leaf lettuce, but I kind of like this lettuce a little better myself. It’s more tender, more flavorful. Um, you do want to be careful to wash it because grit likes to collect right here. And, uh, this is organic lettuce. And I actually found a couple of passengers that along for a ride. And yeah, I mean, I’m not vegan, but I definitely don’t want any unexpected protein in my salad. So, this salad is well washed. I give it a little shake here to get off some of the excess water. And uh we just cut it up. Uh so prior the other recipe I just used um salt, pepper and uh [Music] olive oil and red wine vinegar. Um red wine is a little more traditional because this is a winter salad and back in the day they didn’t have lemons available but they do now. And uh like I said, this will be more of a deluxe version instead of what you would get at home. This would be more like something you would expect to get at a restaurant. So we have about a/4 cup of cubed up feta. We have the juice of one lemon. We have about uh two tablespoons of chopped green onion. A little bit of black pepper, some sea salt to taste. You got to be careful with this stuff cuz it can get strong fast. Some nice olive oil, about a tablespoon. And we’re just going to hand pull some mint and dill. Um the bigger leaves, you just break them in half. Got these guys out of the garden so they’re nice and fresh. Uh when you pick your dough, if you’re at a grocery store or something, you want to look for this dark almost um pine green color. give it a good smell cuz a lot of times the stuff at the grocery store it’s a bright green and it don’t have any much taste to it. And uh you know this recipe is to taste. Um I’ll be putting quite a bit of herbs. I like it. I like mint. I like dill, but you may not like to have so much. So, I’m putting about a I’m guessing a tablespoon of each. The dill, if you’re not used to the dill, go easy with it because it is a a very strong flavor and especially breaking it up into fairly big pieces like this, it can be overwhelming. So, make a little bit, taste it, see how you like it, and then uh Go from there. [Music] Just toss it up [Music] and then give it a little taste. This one’s a little heavy on the lemon and it’s a little bland. So, I will add just a tiny bit more olive oil and quite a bit more salt. The feta does have plenty of salt in it, and I didn’t get any in that bite, but there’s not a ton of feta in here, so [Music] yeah, it tastes much better. Um, perfect on the bill. I think I’ll add just a tiny bit more mint cuz I didn’t really taste it either time. But that’s about it. Thank you for watching and I hope you check out my other videos. I hope you try and enjoy this video. [Music] Summeres and seas collide the laughter.
Dining and Cooking