Maroulosalata Recipe (Greek Lettuce and Dill Salad)
This Greek Maroulosalata is a 10-minute salad with crisp lettuce, fresh herbs, veggies, and feta tossed in a simple vinegar-and-oil dressing.
Ingredients
- ½ head roughly chopped romaine
- ½ head roughly chopped curly escarole, optional
- ¼ cup finely minced parsley
- ¼ cup finely minced fresh dill
- 4-5 thinly sliced green onions
- 1 cup medium-diced cucumbers
- 1/3 cup crumbled feta cheese
- red wine vinegar to taste
- olive oil to taste
- salt and pepper to taste
Instructions
- Add the romaine, escarole, parsley, dill, green onions, cucumbers, and feta cheese to a large salad bowl.
- Drizzle on vinegar and oil, and season with salt and pepper.
- Toss together the salad and serve with an additional side of vinegar and oil.
Notes
My #1 rule with salads is to dry the greens as thoroughly as possible. I don’t want damp lettuce and herbs because then the dressing will pool at the bottom of the bowl. I use my salad spinner to dry my lettuce and herbs, but if you don’t have one, lay your greens on a clean kitchen towel, roll it up like a giant burrito, and give it a gentle squeeze until they’re dry.
Toss gently: To coat the lettuce and veggies without bruising the delicate fresh herbs, I reach in with my clean hands, lift the greens, and gently toss until everything is coated in the dressing.
Don’t dress too soon: I don’t even think about adding the dressing until we’re ready to sit down and eat. Because the lettuce is so thinly chopped, it’ll turn into a soggy, limp mess faster than you’d think.
Salt just before serving: Salt is great for flavor, but it draws water out of the vegetables. To keep those veggies crisp, wait to add the salt until the very last second.
Add-in ideas: I love this Greek lettuce and dill salad as-is; however, there’s plenty of room for even more ingredients. Try adding thinly sliced green bell peppers, fennel, matchstick-cut radishes, toasted pine nuts, pepitas, sliced Kalamata olives, and/or capers.
Make-Ahead: I serve this salad right away to prevent the greens from wilting. Sometimes, I’ll chop the lettuce, herbs, and veggies a few hours ahead of time and keep them in separate airtight containers in the fridge to save time before assembling.
How to Store: Refrigerate leftovers in an airtight container for 1 day.
Nutrition
Calories: 31kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 6mgSodium: 92mgPotassium: 175mgFiber: 1gSugar: 1gVitamin A: 1295IUVitamin C: 8mgCalcium: 66mgIron: 1mg