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Maroulosalata Recipe
Ash Tyrrell

Maroulosalata Recipe

I recently made Maroulosalata for dinner, and I have to say, it’s one of those salads that feels fancy yet comes together in minutes. I love how crisp the romaine gets, and the simple lemon dressing makes it irresistible. This Greek lettuce salad is fresh, tangy, and perfect as a side or a light meal.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Romaine lettuce – 1 lb 2 hearts, finely chopped for the perfect texture
  • Fresh dill – 2 tablespoons chopped, adds bright flavor
  • Scallions green onions – 2, thinly sliced, for a mild onion taste
  • Feta cheese – 1/2 cup crumbled or diced, adds creaminess and tang
  • Extra virgin olive oil – 3 tablespoons the foundation of the dressing
  • Lemon juice – 3 tablespoons from 1 large lemon, brightens the salad
  • Salt – 1/2 teaspoon to taste
  • Black pepper – 1/4 teaspoon freshly ground for best flavor
  • Dried oregano – 1/2 teaspoon optional, gives a classic Greek flavor

Method
 

  1. I slice the romaine into thin ribbons. Washing in ice-cold water keeps it crisp. Using a salad spinner, I dry the leaves thoroughly to prevent a soggy salad.
  2. I mix olive oil, lemon juice, salt, pepper, and optional oregano in a small bowl or mason jar. Shaking the jar makes combining easy, and I can store leftovers right in it.
  3. In a large bowl, I combine romaine, dill, scallions, and feta. At this stage, you can prep ahead and refrigerate before dressing.
  4. I drizzle the dressing over the salad and toss gently with tongs, massaging the leaves slightly. This lets the flavors blend, and the feta adds a creamy touch.

Notes

  • I always make sure lettuce is completely dry; water dilutes the dressing.
  • I use fresh lemon juice—it brightens the salad far better than bottled.
  • I like massaging the dressing into the lettuce for a more flavorful bite.
  • I sometimes toast a few pine nuts for a crunchy addition.