Greek Lettuce Salad Recipe for Maroulosalata

This quick and easy Greek lettuce salad recipe makes maroulosalata, a light and refreshing salad that’s full of fresh flavours and textures. In its most traditional form, maroulosalata is a salad of finely shredded mixed lettuce leaves, spring onions and fresh herbs tossed with onion slices, and garnished with a handful of black olives. We use red onions, bump up the olives and add crumbly feta cheese. It makes a fantastic side to grilled skewers, meatballs and roast chicken.

Prep Time10

Total Time10

Course: Salad

Cuisine: Greek

Servings:

Calories: 265kcal

Author: Lara Dunston

Equipment

Ingredients

1 lemon juice only
3 tbsp extra virgin olive oil good quality
2 tbsp white wine vinegar
salt and pepper to taste
1 small iceberg lettuce finely shredded
1 cos lettuce finely shredded
1 red onion medium-sized, thinly sliced
4 spring onions finely sliced
½ cup fresh dill sprigs only
½ cup fresh mint leaves only
½ cup fresh flat leaf parsley leaves only, torn
12 Kalamata olives pitted, roughly chopped
150 g Greek feta cheese crumbled

Metric - US Customary

Instructions

Make the salad dressing: to a small lidded jar, squeeze in the juice of one lemon, 3 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, and as much (or as little) salt and pepper to suit your palate. Put the lid on, shake vigorously, taste, and adjust as needed.
Prepare the salad: to a large salad bowl, add the shredded lettuces, sliced onion, fresh herbs, and spring onions, and almost all of the chopped Kalamata olives and crumbled Greek feta cheese, saving a little for garnishing. Toss to combine well.
Serve the salad: just before serving, pour the dressing over the salad, toss it again, and garnish with the chopped olives and crumbled feta you set aside. Serve as a side to skewers, meatballs, grilled meats, or roast chicken, with plenty of crusty bread for mopping up the salad juices.

Nutrition