Maroulosalata (Greek Lettuce Salad)
Maroulosalata, is a refreshing lettuce salad from Greece that’s incredibly simple but packs loads of flavor. Though it comes together quickly, be sure to hold off on the dressing until the final moment to keep all the crunch from the romaine lettuce–also known as the best part!
Ingredients
For The Salad
- 2 hearts of romaine
- 4 green onions
- ½ bunch dill
- ½ ▢ ½ bunch mint
- ½ Cup crumbled feta cheese
- For The Dressing
- Juice of 1 large lemon
- Kosher salt
- ½ teaspoon dried oregano
- ⅓ Cups olive oil extra virgin
Instructions
- Crisp the romaine. Prepare a large mixing bowl with ice water. Thinly slice the romaine lettuce, then add to the ice water for 5 minutes to crisp while you prepare the dressing and remaining ingredients.
- Prep the herbs. Trim and finely chop the green onions (both the white and green parts). Finely chop the dill and mint leaves, discarding the stem.
- Make the dressing. In a medium mixing bowl, add the lemon juice, a large pinch of kosher salt, and the oregano and whisk to combine. Continue whisking as you drizzle in the extra virgin olive oil. Whisk until emulsified. Set aside for now.
- Drain. Drain the salad from the ice water and dry very thoroughly. A salad spinner helps if you have one, or use paper towels. Add to a large serving bowl, along with the chopped herbs, and feta. Give everything a gentle toss.
- Serve. Just before serving, give the dressing one more quick whisk and pour it all over the salad. Mix well (or use your hands to massage the salad and coat it well with the dressing). Serve immediately.
Notes
- If you’d like to get ahead, store the salad and dressing separately in your fridge for a few hours and save in the fridge until you are ready to serve. Dress just before serving to keep its crunch.
- The dressing is very much reminiscent of ladolemono. If you’ve already made ladolemono and have some left, you can use about ⅓ cup of it here.