Quick and Easy

Maroulosalata (Μαρουλοσαλάτα - Greek Lettuce & Dill Salad)

August 13, 2024
4
4 Ratings
Photo by Elvin Abril
  • Prep time 10 minutes
  • Serves 8-10
Author Notes

This refreshingly simple Greek lettuce and dill salad, though less known outside of Greece than its counterpart with cucumbers, tomatoes, kalamata olives, and feta, deserves a place on everyone’s table as often as possible. I first encountered it at an unassuming Greek restaurant in Astoria, Queens, a NYC neighborhood boasting one of the largest Greek communities outside of Greece. There, crisp romaine lettuce ribbons, chilled in an ice bath, were tossed with generous amounts of dill and scallions, and dressed simply with olive oil and vinegar (many purists insist on extra virgin olive oil and white vinegar alone). The maroulosalata technique, with its emphasis on freshness and simplicity, can be applied to almost any salad green, yielding deceptively delicious results. It may not look like much at first glance, but this salad is truly addicting - you'll find yourself going back for more than you expected! While feta cheese is a somewhat polarizing addition, I personally love the salty, creamy dimension it brings. —César Pérez

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Ingredients
  • FOR THE SALAD
  • 4 heads little gem lettuce OR 2 heads romaine lettuce
  • ½ cups fresh dill, chopped
  • 1 cup scallions, thinly sliced
  • 2 tablespoons fresh chives, chopped
  • ½ cups feta cheese, crumbled (optional)
  • FOR THE DRESSING
  • ½ cups Greek extra virgin olive oil
  • ¼ cups red wine vinegar
  • 1 lemon, juiced
  • Kosher salt and freshly cracked black pepper to taste
Directions
  1. Prepare the Lettuce: Wash the lettuce thoroughly and cut it into ½ inch wide ribbons. To make the lettuce extra crisp, submerge the ribbons into a bowl of ice water for 15-20 minutes. Drain the lettuce well and pat it dry with a clean kitchen towel or use a salad spinner.
  2. Make the Dressing: In a clean jar with a lid, combine the olive oil, red wine vinegar, lemon juice, salt, and pepper. Shake until well combined and emulsified.
  3. Assemble the Salad: In a large bowl, combine the crisped lettuce, dill, scallions, and chives. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Transfer to bowls and optionally top with crumbled feta.

See what other Food52ers are saying.

Recipe by: César Pérez

Recipe Developer & Food52 Test Kitchen Content Creator

3 Reviews

Chas373 September 9, 2024
I live within a 20 minute drive to Astoria and through the years have eaten in Greek restaurants there many times. The salad as made here is called Prasini Salad. I have never seen it called or referred to as Maroulosalata (or in English Maroulo Salad) on any menu. And when you do order it, it always comes with crumbled Feta in it, unless I'd imagine if you specified when ordering to leave it out. I usually prefer Prasisni salad to Classic Greek salad. To me, with it's large chunks of fresh vegetables, classic Greek salad is more like a main course and when eating at a good Greek place you want to leave room for the numerous small dishes rather than fill up on salad alone.
avecfood October 1, 2024
I'm Greek-it can be called both.
Lisa M. August 27, 2024
This was very good! Refreshing and tasty. I will make it again! Thank you for presenting it.