Maroulosalata, or Greek Lettuce Salad, is far more than an ordinary green salad. I make it year-round because it’s bright, refreshing, and built from simple ingredients you can find easily. Crisp shredded romaine, crunchy cucumber, fresh dill, and salty feta are tossed in a lemon-Dijon dressing that keeps the salad light yet satisfying. Serve this maroulosalata as a side or add your preferred protein for an easy dinner.
Maroulosalata comes from the Greek words marouli (lettuce) and salata (salad). The classic version features thinly shredded romaine, fresh herbs, and a bright lemon dressing that keeps the flavors crisp. This recipe sticks close to tradition with romaine, cucumber, dill, and feta, paired with a simple lemon-Dijon vinaigrette. The result is lots of cool crunch, salty feta bites, and lively citrus notes in every forkful.
A key tip: shred the romaine into thin ribbons instead of rough-chopping. Those narrow ribbons catch the dressing evenly, so every bite is flavorful. Maroulosalata is perfect alongside summer dinners, at BBQs, or as a potluck favorite—easy to make and crowd-pleasing.
Helpful Tips & Variations
- Dry the lettuce well. Wet lettuce repels dressing and can make the salad soggy. Use a salad spinner or pat the leaves dry with paper towels.
- Feta options. Both pre-crumbled and block feta work. Block feta tends to be creamier, while crumbled is convenient.
- Use fresh dill. Fresh dill is essential for its bright herbal flavor—dried dill won’t give the same result.
- Dress just before serving. Toss the salad with dressing right before you serve to keep the lettuce and cucumber crisp.
- Customize it. If you want variations, add tomatoes, Kalamata olives, or cooked shredded chicken to make it heartier.
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
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Slice the romaine into thin ribbons. Rinse in very cold water to remove dirt, then dry thoroughly in a salad spinner. If you don’t have a spinner, wash leaves before cutting and pat dry with paper towels.
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Place the sliced lettuce in a large bowl and add the cucumber, scallions, fresh dill, and crumbled feta.
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Make the dressing by combining olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a jar. Seal and shake vigorously until emulsified, or whisk together in a bowl.
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When ready to serve, drizzle the dressing over the salad and toss until everything is evenly coated.
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Serve immediately and enjoy.
Video
Notes
Nutrition
Nutritional information is an automatic calculation and can vary based on the products you use and any changes you make to the recipe.
How to Make Maroulosalata (Greek Lettuce Salad) Step by Step
Gather all ingredients before you start for smooth prep.
Prep the lettuce: Wash and dry 2 hearts of romaine, then slice into thin ribbons. Rinsing sliced romaine in very cold water and spinning it dry keeps the leaves extra crisp. If you don’t have a spinner, dry thoroughly with paper towels after washing.
Add the other salad ingredients: Place the sliced romaine in a large bowl with 1 English cucumber (sliced into half moons), 4 diced scallions, 2–3 tablespoons chopped fresh dill, and 4 ounces crumbled feta.
Make the dressing: In a jar, combine 1/3 cup olive oil, 3 tablespoons fresh lemon juice, 1 small minced garlic clove, 1 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly cracked black pepper. Seal and shake until emulsified, or whisk in a bowl.
Assemble the salad: Drizzle the dressing over the salad just before serving and toss to coat everything evenly.
Serve immediately and enjoy.
Serving Suggestions
This Greek lettuce salad pairs well with almost anything. Its clean, crisp flavors contrast nicely with richer mains. It’s excellent with grilled chicken or turkey burgers, and it brightens creamier dishes like chicken Alfredo or buttery salmon. For a vegetarian option, serve alongside eggplant Parmesan or another hearty casserole.
Storing Leftovers
- Make ahead. Prep ingredients up to 1 day in advance and store them separately in airtight containers to keep them crisp. Make and refrigerate the dressing for up to one week; shake or whisk before using.
- Fridge. Leftover dressed salad will soften over time; store any leftovers in an airtight container in the refrigerator for 1–2 days.
More Easy Salad Recipes
- This Simple Side Salad pairs romaine, cucumber, tomato, pear, dried cranberries, and pecans for a delightful side.
- The Green Goddess Salad features crunchy cabbage and a creamy herb-packed dressing.
- A classic Wedge Salad offers a steakhouse feel with crisp lettuce and bold blue cheese dressing.
- Cobb Salad makes a complete, satisfying meal-worthy salad.
I hope you enjoy this easy Maroulosalata—leave a review if you try it!