Maroulosalata Greek Romaine Salad

Instructions gently wash the lettuce, green onions and dill in a colander under cold running water in the sink. Remove any damaged or wilted leaves from the lettuce, cut off the core then shred. Trim and wash the green onions then slice thinly.

Maroulosalata basically translates to Lettuce Salad in Greek. It is a classic recipe that is made with thinly sliced lettuce, Scallions, fresh herbs like dill, parsley, and mint, and tossed in a bright vinaigrette. Simple yet so delicious and is the perfect complement to any main dish.

Print this recipe here:

2 romaine lettuce hearts, thinly sliced
4-5 scallions, thinly sliced
¼ cup fresh dill, finely chopped
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
The Dressing:
• ½ cup (or less) good quality Greek olive oil
• 3-4 tablespoons red wine vinegar or lemon juice
• A pinch of salt
• 1 teaspoon dried crushed oregano
Combine all of the dressing ingredients in a bowl and whisk together until emulsified. Set aside.
Combine all of the remaining salad ingredients together in a large bowl and top with the dressing. Toss together to coat.
Serve immediately with toasted bread. Enjoy.


Add some cucumbers and feta cheese to the salad for extra flavor.
Make the salad dressing up to a week ahead of time and keep it stored in an airtight container in the refrigerator until ready to use. Mix together and pour over the greens right before serving.

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