Maroulosalata {Easy Greek Lettuce Salad}
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Maroulosalata (Greek Lettuce Salad) is SO much more than a basic green salad. I make it on repeat year-round because it’s bright, refreshing, made with easy-to-find ingredients, and packed with texture. The crunchy romaine lettuce, fresh dill, feta, and tangy lemon-Dijon dressing keep it feeling light but still satisfying and full of flavor. Serve this maroulosalata as a side dish, or add your favorite protein for a simple dinner!
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Maroulosalata is a traditional Greek lettuce salad, with ‘marouli’ meaning lettuce and ‘salata’ meaning salad in Greek. It’s typically made with shredded romaine, fresh herbs, and a simple lemony dressing that keeps everything tasting bright and crisp. I keep my version pretty classic with romaine, cucumber, dill, feta, and a simple variation of my homemade Greek salad dressing, so it’s got lots of cool crunch, salty bites of feta, and fresh lemon flavor throughout.
Everyone has their own way of making maroulosalata, but one thing almost always stays the same: shred the romaine instead of rough-chopping it. (Save the rough chop for a Caesar salad!) The thin ribbons of lettuce are actually my favorite part because they catch the dressing evenly and make every bite really flavorful. I love serving this easy salad with dinner in the summer, and it’s one of my favorite sides for BBQs and potlucks too!
Helpful Tips & Variations
- Dry the lettuce well. If the romaine is still wet, the dressing won’t cling the same way, and the salad can turn watery instead of crisp. I like to use a salad spinner to dry my lettuce, but you can also pat it dry with paper towels instead.
- Buy pre-crumbled feta or crumble your own. Either one works just fine. I prefer block feta because it usually has a creamier texture, but pre-crumbled feta is quick, easy, and perfect for getting dinner on the table faster.
- Use fresh dill. It’s a key herb in this salad, and fresh is a must. Dried dill won’t cut it here.
- Dress the salad just before serving. For the best texture, wait to toss the maroulosalata with the dressing until just before serving. The salt in the dressing will start drawing moisture out of the lettuce and cucumbers as it sits, which can make the salad watery if not enjoyed right away.
- Make it your own. If you’re not worried about keeping it super traditional, this Greek lettuce salad is easy to play with! Tomatoes, Kalamata olives, and shredded chicken are all easy add-ins.
Maroulosalata {Easy Greek Lettuce Salad}
Ingredients
- 2 hearts romaine lettuce, washed & dried, thinly sliced into ribbons
- 1 English cucumber, sliced into half moons
- 4 scallions, diced
- 2-3 tbsp fresh chopped dill
- 4 oz. feta cheese, crumbled
- ⅓ cup olive oil
- 3 tbsp fresh lemon juice
- 1 small clove garlic, minced
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp freshly cracked black pepper
Instructions
- I typically slice the lettuce, rinse in very cold water to remove any dirt and then run it through a salad spinner to dry it off quickly. (If you don’t have one, wash the lettuce leaves before cutting, dry thoroughly with paper towels, then cut.)
- Place lettuce in a large bowl along with the sliced cucumbers, scallions, dill, and feta cheese.
- Add olive oil, lemon juice, garlic, mustard, salt, and pepper to mason jar. Seal with the lid and shake vigorously to blend.
- When you’re ready to serve, drizzle the dressing over the salad and toss to coat everything really well.
- Enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Maroulosalata (Greek Lettuce Salad) Step by Step
Gather all of your ingredients.
Prep the lettuce: Wash and dry 2 hearts romaine lettuce, then thinly slice them into ribbons. I usually like to slice the romaine first, rinse it in very cold water to remove any dirt, and then run it through a salad spinner so it dries quickly and stays crisp. If you don’t have a salad spinner, wash the leaves before cutting, dry them really well with paper towels, then slice.
Add the other salad ingredients: Add the sliced romaine to a large serving bowl along with 1 English cucumber (sliced into half moons), 4 diced scallions, 2-3 tbsp chopped fresh dill, and 4 oz. crumbled feta cheese.
Make the dressing: Combine ⅓ cup olive oil, 3 tbsp lemon juice, 1 small minced garlic clove, 1 tsp Dijon mustard, ¼ tsp fine sea salt, and ¼ tsp freshly cracked black pepper in a mason jar. Seal the jar and shake vigorously until the dressing looks combined and emulsified. Alternatively, you can whisk everything together in a bowl.
Assemble the salad: When you’re ready to serve, drizzle the dressing over the maroulosalata and toss until everything is evenly coated.
Serve immediately and enjoy!
Serving Suggestions
There’s not much this easy Greek lettuce salad won’t go with (seriously!) It’s fresh and crisp, so it wakes up richer mains and adds a cool, crunchy contrast to anything warm and savory. If I’ve already got the grill fired up, I especially love serving it with my grilled chicken breasts or turkey burgers, since that bright dressing is SO good with smoky flavors. It’s also a great match for something creamy, like chicken alfredo or an easy weeknight dinner like my tuscan butter salmon. For a veggie-friendly dinner, I think it’s delicious with a warm and cozy eggplant Parmesan casserole, too.
Storing Leftovers
- Make ahead. You can prep the salad ingredients up to 1 day in advance, but keep them stored separately in airtight containers in the fridge so everything stays crisp. I recommend tossing the salad with the dressing just before serving. You can also make the dressing and store it in an airtight container in the fridge for up to 1 week. I usually use a mason jar. It may separate as it sits since it’s a temporary emulsion, so just give it a good shake or whisk before using.
- Fridge. If you have leftovers, store them in an airtight container in the refrigerator for 1-2 days. Just keep in mind the salad will soften the longer it sits once dressed.
More Easy Salad Recipes
- This Simple Side Salad turns romaine, cucumber, tomato, pear, dried cranberries, and pecans into the MOST delicious salad side dish.
- This Green Goddess Salad is all about crunchy cabbage and a super creamy, herb-packed dressing (I can totally see why it went viral!!)
- I love how my Wedge Salad keeps things simple but still feels a little steakhouse-fancy with its cold, crisp bite and bold blue cheese dressing.
- Cobb Salad is an all-in-one salad that feels a little classic, a little impressive, and totally worthy of dinner.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
