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Maroulosalata Recipe
Ash Tyrrell

Maroulosalata Recipe

I still remember the first time I made this Maroulosalata recipe in my kitchen—it felt so fresh and simple. I wanted something light, crisp, and full of flavor without spending hours cooking. After trying it once, I kept coming back to it again and again
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • romaine lettuce 1 large head, finely shredded
  • green onions 4–5 stalks, finely chopped
  • fresh dill 1/2 cup, finely chopped
  • extra virgin olive oil 1/3 cup
  • fresh lemon juice 2–3 tablespoons
  • sea salt to taste
  • black pepper to taste
  • feta cheese optional, 1/2 cup crumbled

Method
 

  1. I always start by washing the romaine lettuce thoroughly under cold water. Then I shake off excess water and pat it dry to keep it crisp. After that, I slice it very finely for the best texture.
  2. Next, I finely chop green onions and fresh dill. The smaller the cuts, the better they blend into the salad.
  3. In a small bowl, I whisk olive oil, lemon juice, salt, and pepper. I make sure everything emulsifies slightly for a smooth dressing. This dressing is what brings all the ingredients together.
  4. I add lettuce, herbs, and onions into a large bowl. Then I pour the dressing evenly over the top. Gently tossing helps avoid crushing the delicate lettuce.
  5. Finally, I sprinkle crumbled feta cheese on top if using. I give it a light toss or leave it layered for presentation. It’s best served immediately while still fresh and crisp.

Notes

  • I always use cold lettuce because it keeps the salad extra crunchy and refreshing.
  • I never overdress the salad; a light coating is enough for flavor.
  • I let the dressing sit for a minute before tossing for better blending.
  • I chop everything finely so every bite feels balanced and consistent.
  • I prefer fresh dill over dried because it completely transforms the flavor.