Fresh Greek Lettuce Salad Recipe (Maroulosalata) Is the Most Popular Salad In Greece (10 Minutes) by Donna John
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My lettuce garden is thriving! That, of course, has put me on the lookout for new salad recipes to try. This fresh Greek salad recipe, called Maroulosalata, was one of my favorites and had all the refreshing Mediterranean flavors that I love.
Maroulosalata ( mar-U-lo-salata) is the most popular salad in Greece. The simple salad, which is a wonderful part of the heart-healthy Mediterranean Diet, is made with romaine lettuce, herbs (usually dill), feta, olive oil and lemon juice. So delicious!
To make this simple Greek recipe you will need to gather the following wholesome ingredients: romaine lettuce, green onions, fresh dill, feta cheese (feta may be the healthiest cheese in the world), sea salt, black pepper, extra-virgin olive oil and a lemon for juicing. (Check out the health benefits of romaine lettuce, the health benefits of dill and the health benefits of olive oil.)
This healthy lettuce salad is a nutritious side dish with any dinner, or serve it for lunch with bread and an olive oil bread dip. Delicious!
Note: One the first photo in the directions below, you will notice lots of whole black peppercorns in the salad. My beautiful wooden pepper grinder broke as I was grinding. That's not only sad because I loved that pepper grinder, but I had to pick all those peppercorns out before tossing the salad. The struggle is real sometimes, my friends.
Cuisine: Greek / Mediterranean
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 1 head romaine lettuce, shredded fine
- 3 green onions, chopped
- 1/4 cup chopped fresh dill
- 3 - 4 tablespoons crumbled feta
- sea salt, to taste
- 2 - 3 tablespoons extra virgin olive oil
- 1/2 lemon, juiced
- fresh cracked black pepper, to taste
Here's how to make it:
- Put all the ingredients into a salad bowl. (Adjust the amounts of each ingredient to suit your tastes. If you don't have romaine lettuce, you could use whatever type you have or like.)
- Toss the salad. Taste and add more sea salt, olive oil or lemon juice, if needed.
- The salad is best eaten immediately. Store any leftovers in an airtight container in the fridge. (This recipe can easily be doubled.)
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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