Maroulosalata (Greek Lettuce Salad)

Maroulosalata (Greek Lettuce Salad)

A fresh, zesty salad with crisp romaine, spring onions, dill, olive oil, lemon, and crumbled feta

Prep

15 mins

Cook

0 mins

Serves

4

Difficulty

Easy

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Ingredients

• 2 x cos / romaine lettuce hearts, chopped into small pieces
• 4 to 5 spring onions, finely sliced
• 1 bunch fresh dill, chopped
• 1/3 cup olive oil
• 1 lemon, juiced, or 2 tablespoons red wine vinegar
• 1/4 tsp cooking salt
• Feta cheese, crumbled, for topping

Method

1. Wash the romaine lettuce hearts well, then drain and dry them thoroughly. Chop into small pieces and add to a large mixing or serving bowl.
2. Finely slice the spring onions and chop the fresh dill, then add both to the bowl with the lettuce.
3. Pour in the olive oil and lemon juice, or red wine vinegar if using. Sprinkle over the cooking salt, then toss everything together really well so the lettuce is evenly coated and the herbs are spread through the salad. (get in with your hands, and rub everything together! yes - really!
4. Transfer to your serving bowl if needed, then scatter the crumbled feta over the top.
5. Serve straight away and enjoy.

Tips

• Dry the lettuce well after washing so the dressing clings properly and the salad stays crisp
• Use red wine vinegar instead of lemon juice for a slightly sharper finish
• Add the feta just before serving so it keeps its texture on top
• This salad pairs beautifully with grilled meat, chicken, seafood, or warm flatbread

Storage

• Best eaten fresh on the day it is made
• Store leftovers in an airtight container in the fridge for up to 1 day
• For the freshest texture, keep the feta separate until ready to serve if making ahead

Macros (approx)

Calories

330 kcal

Protein

4 g

Carbs

5 g

Fat

34 g

These macros are automatically calculated and intended as a guide only. Actual nutritional values may vary depending on ingredient brands and portion sizes.