Traditional Greek Maroulosalata Salad is such an easy salad to make. It’s crisp with the perfect lemon dressing and comes together in minutes. My Greek lettuce salad complements so many dishes while remaining a star all on its own, so check out my video to see how the simple chopping technique makes this salad incredible!
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Maroulosalata Recipe
I must confess, I’m an order-salad-as-a-main-dish-at-a-restaurant kinda girl. I know this is a highly divisive issue, so I figured I’d just come out and say it (Phew! Feels good to be honest). Even with this one, you can easily make it a full meal with pan-seared steak or baked chicken breast on top. As you can see, I love a good salad, and this Maroulosalata recipe (it’s even fun to say – pronounced “mah-roo-loh-sah-LAH-tah”) is one of my go-to favorites to make. It’s so simple, but that’s what makes it great!
Authentic Maroulosalata is known for finely chopped romaine lettuce for several reasons – the light and delicate texture makes the salad easier to mix with the dressing, and it improves the flavor absorption of the dressing. It’s also easier to serve and eat. We aren’t making Caesar Salad or Cobb Salad, where a rough chop will do. We’re looking for finely chopped ribbons. Watch my technique in the video below.
Maroulosalata Recipe Video
Watch me make this easy Maroulosalata recipe. It may be simple to make, but with the chopping technique and easy mix of herbs, this traditional Greek lettuce salad truly stands the test of time!
Ingredients for Maroulosalata
I make this salad all year round because the ingredients are easy to find and inexpensive. The crisp lettuce and tangy Greek salad dressing complement nearly any main—especially grilled food.
- Romaine lettuce – The star of the show! I use either a 1lb head of lettuce or 2 Romaine hearts. Store the romaine in zip-top bags loosely wrapped in paper towels until ready to use. This can help regulate the moisture to keep the lettuce crisp.
- Herbs– scallions or green onions and fresh dill are the traditional herbs, but you can add a bit of fresh mint or fresh parsley for variety.
- Feta cheese – This salty, tangy cheese perfectly complements the dressing in this Maroulosalata recipe. You can purchase crumbled feta cheese or dice up a block of feta cheese.
- Dressing Ingredients – this is so simple – it’s just extra virgin olive oil and lemon juice. I use one large lemon, which is about 3 tablespoons. Add some salt and pepper, and the dressing is made! You can also add 1/2 teaspoon dried oregano to the dressing for a flavor boost.
Variations and Add-ins
As a traditional Greek Salad, Maroulosalata recipes are often passed down, so they can vary slightly by family. Try some of these swaps to see what you like best:
How to Make Maroulosalata Greek Lettuce Salad
You’ll love how easily this Greek lettuce salad comes together. It’s even easier if you have a salad spinner handy!
- Chop the lettuce – slice the romaine into thin ribbons. Wash in ice cold water to keep the lettuce crisp, then thoroughly dry in a salad spinner. If you don’t have a salad spinner, wash the lettuce before cutting and dry it thoroughly with a kitchen towel.
Natasha’s Speedy Tip:
I highly recommend using the salad spinner to wash the chopped romaine and then spin it dry, which makes this process so fast and easy and ensures you don’t end up with a wet salad.
- Make the dressing – mix the olive oil, lemon juice, salt, and pepper in a small bowl. I like using a mason jar since I can shake it to combine and store any leftovers in the same jar.
- Assemble the Salad – add the romaine, green onions, dill, and feta to a large salad bowl (you can make it ahead up to this point – see make-ahead tips below).
- Toss – drizzle the dressing over the salad. I tend to use all the dressing. Use tongs to toss and massage the dressing into the romaine ribbons to infuse flavor and slightly soften the lettuce. The feta cheese adds a little creaminess to the dressing – ah, it’s so good!
Pro Tip for Mixing Maroulosalata:
Traditionally, cooks use their hands to mix this salad to soften the lettuce and release the herbs’ flavors and tastes, but I prefer using a pair of tongs. It works well and is much less messy, but make sure you massage and work the dressing into it more than a regular salad. If you’re looking for authentic Maroulosalata experience, wash your hands thoroughly (or wear gloves so you don’t gross out your dinner guests – just sayin’) and dive in!
What to Serve with Maroulosalata
It’s hard for me to think of anything that wouldn’t pair well with this salad, even more reason to put it on your next menu. Here are a few ideas to get you started:
Make-Ahead and Storage Tips
It’s simple to prepare this salad ahead for a crowd, but once you add the dressing, it is best eaten immediately, so don’t add the dressing until you’re ready to serve.
- Make-Ahead: Mix the salad in a bowl and mix the dressing in a Mason jar. Cover each separately and store in the fridge for up to 4 hours ahead.
- To Serve: Once the salad is dressed, it’s best to serve it right away, but in my experience, it stays tasty for 1-2 hours at room temperature after it’s tossed.
My traditional Maroulosalata recipe is the perfect side dish for nearly any meal because it is simple and quick to make but truly delicious and memorable! Greek Lettuce Salad has the best crispy texture, perfectly balanced with fresh herbs and feta cheese. It will quickly become your go-to salad recipe.
Maroulosalata – Greek Lettuce Salad
Servings: 8 servings (about 2 cups per serving)
Prevent your screen from going dark
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Chop the lettuce – Thinly slice your lettuce and rinse in very cold water. Spin dry in a salad spinner.*
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Make the dressing – In a separate bowl (or in a mason jar), combine olive oil, lemon juice, salt, and pepper. Whisk or shake up until well blended.
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Assemble the Salad– Add the lettuce, green onion/scallion, dill and feta.*
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Toss – When ready to serve, drizzle the dressing over the salad (I use all of it) and use tongs to thoroughly toss the salad with the dressing. You want to massage the dressing into the salad to soften it a bit and infuse flavor. Garnish with more dill if desired and enjoy!
Make Ahead: Cover and store the salad and the dressing separately in the fridge for up to 4 hours. Re-shake the dressing, then drizzle it over the salad just before serving. The salad is best eaten immediately after dressing, but it will stay tasty for 1-2 hours after it’s dressed.
To make it into a complete meal, serve with grilled chicken, shrimp, salmon, or steak on top.
124kcal Calories3g Carbs2g Protein12g Fat
Nutrition Facts
Maroulosalata – Greek Lettuce Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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