Maroulosalata (Greek Lettuce Salad)

Maroulosalata is a classic Greek lettuce salad. The deliciously crunchy salad is made with finely chopped romaine lettuce, green onions, fresh dill and mint, dressed in a vibrant lemon and garlic salad dressing. I like to make my maroulosalata salad with feta cheese for an extra layer of creamy, rich flavor.

Why You’ll Love This Easy Maroulosalata Recipe

In Greek “marouli” means lettuce, and “salata” means salad, so it translates to “lettuce salad.” When Mike and I were in Greece we had this Maroulosalata salad and just fell in love with how fresh it was.

This versatile traditional greek lettuce salad can be served as a salad side with a wide variety of seafood, meat, poultry or vegetable based dishes. It also makes a great salad main topped with some grilled meat, seafood, or some roasted vegetables.

The maroulosalata dressing is made with rich extra virgin olive oil, which I blend with zesty lemon juice, punchy garlic and some dried oregano for the most delicious salad dressing. I also like to add a little crumbled feta cheese which adds a creamy texture and just a little salt to the dressing.

This dressing tastes so good that I always make a double batch, using half to dress this lettuce salad, and storing the remaining dressing in a jar in the refrigerator, ready to dress another salad another day.

Here are more reasons it’s a must-try salad recipe:

• Easy Preparation: The perfect salad any night of the week and this salad can be prepared and on the table ready to enjoy in 15 minutes
• Healthy and Nutritious: Packed with heart healthy salad vegetable that are rich in vitamin and minerals. The marouloslata dressing is made with healthy extra virgin olive oil and the feta cheese provides calcium and protein.
• Adapt the Recipe: As with most salads this recipe is easily adapted, if there is a herb you don’t like swap it for another that you do enjoy. Want to add extra texture and crunch, spoon over some toasted pumpkin and sunflower seeds before serving.

I love Greek salads as they are packed with flavor and texture, try my Greek Quinoa Salad, Greek Village Salad, Greek Chickpea Salad, Greek Spiralized Salad, or Greek Orzo Pasta Salad.

Recipe Ingredients You’ll Need

Salad Ingredients:

• Lettuce: I use 2 romaine hearts in this salad as it has great texture and crunch. You can use a salad spinner to make sure your lettuce is dry and not soggy. You also can also soak it in cold water for a few minutes, then dry thoroughly before assembling the salad.
• Onion: I like to use both the white and green parts of green onions as they have a milder flavor.
• Fresh Herbs: I like to add chopped dill and mint to the salad for a burst of fresh herb flavor. You also can add fresh parsley.
• Cheese: Feta cheese is crumbled into the salad for an extra hint of salty flavor.

For the Salad Dressing:

• Oil: For the best nutty flavor, I like to use extra virgin olive oil in the dressing.
• Citrus: The freshly squeeze juice from one large lemon adds acidity to the dressing.
• Garlic: For the best flavour I like to use fresh minced garlic, but you can use garlic puree in a pinch.
• Dried Herbs: I use dried oregano to flavor the dressing.
• Cheese: I like to crumble some feta cheese into the salad dressing.
• Seasoning: I season the dressing with sea salt and black pepper.

For exact ingredient amounts and instructions, see the full recipe card below. 

Recipe Variations

This simple salad is versatile and easy to adapt:

• Lettuce: I’ve opted to use romaine lettuce as it has great texture and crunch. You could also use other crunchy lettuce like gem lettuce, or curly lettuce.
• Vegetables: Add in other leafy greens like peppery arugula or watercress, or extra crunch with some chopped cucumber, green onions or radish.
• Fresh Herbs: I use fresh dill and mint in the salad, but you could also use other soft herbs like basil or parsley.
• Vinegar: Add red wine vinegar to the dressing to add a big of tang.
• Olives: I used green olives but you can also use kalamata olives or black olives in this salad.
• Cheese: Swap the creamy feta cheese for some crumbly goats cheese.
• Nuts & Seeds: Add some crunch and texture with a sprinkle of toasted pine nuts, almonds, sunflower or pumpkin seeds.
• Dairy-Free: For a dairy free Greek Lettuce Salad leave out the feta cheese, or use a plant based substitute.

How to Make Maroulosalata Salad with Feta

Step 1: Prepare the Maroulosalata Salad

In a large bowl combine the romaine lettuce, green onions, fresh dill, mint and mix well.

Step 2: Prepare the Maroulosalata Salad Dressing

In a blender combine create the dressing by mixing the olive oil, lemon juice, garlic, oregano, feta cheese, salt and pepper and puree until smooth. Taste and adjust seasoning. Pour into a mason jar or salad dressing container. 

Step 3: Dress the Salad and Serve

Pour the dressing over the salad and gently toss. 

Add the feta cheese and lightly toss. Serve or store the leftovers in an airtight container for up to 3 days.

Expert Tips for Perfect Maroulosalata Salad

• If you are making this ahead of time I would leave the dressing off the salad until you are ready to serve as it can get soggy.
• Choose the freshest vegetables and herbs for the best flavor and when they are at their crunchiest.
• Double the batch of salad dressing and store half in a jar in the refrigerator, ready to dress a quick salad another day.

Serving Tips

This delicious salad can be served as a side salad, or as a main salad.

• Side Salad: I love to serve this vibrant salad with a variety of different main dishes, including soups and stews. Try it with my Moroccan Carrot Red Lentil Soup, Mediterranean Turkey Meatballs, Greek Lemon Chicken, or Slow Cooker Pork Shoulder Roast.
• Grilled Meat & Seafood: It also works really well with grilled meat and seafood, try it with my Lemon Salmon Kabobs, Greek Marinated Chicken with Tzatziki Sauce, or my Greek Marinated Chicken Kabobs with Lemon.
• Salad Main: This Greek lettuce salad also makes a great salad main. Top the salad with my Greek Grilled Chicken Thighs and serve with a side of crusty bread.

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to 3 days. It is best if you can store the salad and dressing separately to stop the salad becoming soggy.

Recipe FAQs

More Salad Side Recipes

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• Mediterranean White Bean Salad
• Mediterranean Chickpea Cauliflower Salad
• Creamy Cauliflower Salad
• Mediterranean Eggplant Salad
• Watermelon Arugula Salad