Maroulosalata 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.
Maroulosalata is quick and easy: Just chop a handful of ingredients and it’s ready in 10 minutes or less.
For the Salad
▢2 hearts of romaine
▢4 green onions
▢1/2 bunch dill
▢1/2 bunch mint
▢1/2 cup crumbled feta cheese
For the Dressing
▢Juice of 1 large lemon
▢Kosher salt
▢1/2 teaspoon dried oregano
▢1/3 cup extra virgin olive oil
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.
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8 Comments
For the Salad
▢2 hearts of romaine
▢4 green onions
▢1/2 bunch dill
▢1/2 bunch mint
▢1/2 cup crumbled feta cheese
For the Dressing
▢Juice of 1 large lemon
▢Kosher salt
▢1/2 teaspoon dried oregano
▢1/3 cup extra virgin olive oil
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.
Got to try.. thank you
Suzy, I made your cabbage, onion, and ground beef dish last night. It was fantastic! It will def be added to the rotation. Looking forward to making this and the white bean salad, too! Both look phenomenal.
Can’t wait to make and try it 🤍🔥
Did you toss it in the ice bowl?
Didn’t even wash the lettuce 🤦🏻♀️
Ice and then your hands warming it up?
Ice and then warm hands?