Bright, crisp, and herb-forward, Maroulosalata (Traditional Greek Lettuce Salad) is one of those simple dishes that proves fresh ingredients really can do all the heavy lifting. It’s quick to pull together, incredibly refreshing, and pairs beautifully with everything from lemony chicken to Mediterranean- inspired salmon or baked shrimp.
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What is Maroulosalata?
Maroulosalata is a classic Greek salad built around finely sliced romaine lettuce, fresh herbs, and a lemony olive oil dressing. Unlike heavier chopped salads, this one leans light and airy, with tender greens that are gently worked by hand to absorb every drop of flavor.
What sets this salad apart is its balance—cool lettuce, briny feta, fresh dill, and a punch of citrus come together in a way that feels clean but still satisfying. It’s often served alongside grilled meats or seafood, but it’s just as good on its own when you’re craving something fresh and vibrant.
Ingredients You Need
- Romaine Lettuce – We love using romaine here because it stays crisp while still softening slightly when tossed with the dressing, giving the salad the perfect texture. Thinly slicing the leaves helps them absorb flavor without becoming heavy.
- Scallions – These add a mild onion flavor without overpowering the salad, keeping everything balanced and fresh. Finely chopping them ensures you get a little bite in every forkful!
- Fresh Dill – Dill brings a grassy, slightly citrusy note that instantly makes this salad taste unmistakably Greek. Using fresh dill instead of dried keeps the flavor bright and aromatic.
- Feta Cheese – Crumbly feta adds salty richness that contrasts perfectly with the crisp lettuce and lemon juice. We love a block of feta crumbled by hand for the best texture and flavor.
- Extra-Virgin Olive Oil – A good-quality olive oil creates a silky dressing that coats the greens evenly.
- Fresh Lemon Juice – Lemon juice adds clean acidity that lifts the entire salad and keeps it tasting light. Freshly squeezed juice gives the best balance of brightness and tang.
- Salt – A small amount of salt enhances the natural flavors of the greens and cheese. It also helps slightly soften the lettuce as the salad is tossed.
- Black Pepper – Freshly ground black pepper adds subtle warmth and depth without overpowering the fresh ingredients.
- Garlic – Finely grated garlic blends right into the dressing and adds gentle savory flavor.
How to Make Maroulosalata
- Prep the Greens. Clean the romaine by rinsing it off before chopping it and drying it in a salad spinner or clean paper towels.
- Mix the Dressing. Combine the olive oil, lemon juice, salt, pepper, and grated garlic in a small bowl, whisking until smooth and well blended.
- Assemble the Salad. Place the romaine, scallions, dill, and feta into a bowl, spreading everything out evenly before adding the dressing.
- Toss and Soften. Pour the dressing over the salad and gently toss, using your hands to lightly massage the greens until they soften slightly and become glossy and covered in the dressing.
Variations on Maroulosalata
- Cucumber – Thinly sliced cucumber adds extra crunch and a cool, refreshing bite that works especially well in warmer weather.
- Herbs – Add fresh parsley or mint for even more green, garden-fresh flavor without changing the overall balance.
- Cheese – Try grated kefalotyri or manouri if you want a slightly different salty note while staying true to Greek flavors. Or, for a milder addition that’s still soft, flake some goat cheese over top.
- Protein – Grilled chicken, shrimp, or chickpeas level up the light salad.
- Brightness – Add a little lemon zest to the dressing to brighten it up. Or, replace some of the lemon juice with apple cider vinegar for a nuanced flavor profile!
- Brininess – Toss in a handful of Kalamata olives, green olives, or black olives.
- Crunch – Toasted pita chips add texture and make the salad feel heartier.
- Heat – Mix some crushed red pepper flakes into the dressing to spice it up a bit.
- Color – Add a pop of bright color with cherry tomatoes or sliced bell peppers.
- Repurpose – Use the salad in place of other greens in a seven-layer Greek dip.
Can I Store Leftovers?
This salad is best enjoyed fresh, since the lettuce continues to soften once it’s dressed and can lose its crisp texture. If you want to make it ahead of time, prep all the ingredients and dressing separately, then toss everything together just before serving.
Refrigerating leftovers is possible for up to 24 hours, but expect the greens to become softer and more delicate as they sit.
We don’t recommend freezing since lettuce does not thaw well and will lose its structure and flavor.
Common Questions about Maroulosalata
The name comes from the Greek words for lettuce (marouli) and salad (salata), making it a simple and literal description of this classic salad.
Gently massaging the greens helps soften them slightly and allows the dressing to coat every leaf evenly.
Not quite—horiatiki uses tomatoes and cucumbers, while maroulosalata focuses on lettuce and herbs.
Yes, it’s meant to be cool and refreshing, especially alongside warm grilled dishes.
More Salad Recipes
We’re huge fans of making fresh salads the star of the show or serving them as sides to dress up the main meal. Try some of our other favorites!
Carrot Ribbon Salad with Hot Honey Soy Sauce Dressing
Maroulosalata
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Ingredients
- 1 large head romaine lettuce approximately 6 cups
- 5-6 scallions finely chopped
- 1 bunch fresh dill chopped (about ⅓ cup)
- 4 oz feta cheese crumbled
- ⅓ cup extra-virgin olive oil
- Juice of 1 large lemon
- ¼ tsp salt
- ¼ tsp black pepper
- 1 garlic clove finely grated
Instructions
- Wash the romaine thoroughly, then thinly slice and dry well using a salad spinner.
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified.
- Add the romaine, scallions, dill, and feta to a large bowl.
- Drizzle with the dressing and toss well, gently massaging the greens with your hands to help soften them and fully coat them with flavor before serving.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
• 1 large head romaine lettuce, approximately 6 cups
• 5-6 scallions, finely chopped
• 1 bunch fresh dill, chopped (about ⅓ cup)
• 4 oz feta cheese, crumbled
• ⅓ cup extra-virgin olive oil
• Juice of 1 large lemon
• ¼ tsp salt
• ¼ tsp black pepper
• 1 garlic clove, finely grated
Instructions
Wash the romaine thoroughly, then thinly slice and dry well using a salad spinner.
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified.
Add the romaine, scallions, dill, and feta to a large bowl. Drizzle with the dressing and toss well, gently massaging the greens with your hands to help soften them and fully coat with flavor.
