Greek Lettuce Salad - Maroulosalata

Name: Greek Lettuce Salad - Maroulosalata
Prep time: 10 min
Total time: 10 min
Yield: 6 serves
Ingredients: 2 cos lettuce; 3 scallions; 1 cucumber; 3 tablespoon Dill; 80 ml olive oil; 2 tablespoon vinegar; 1 teaspoon sea salt; cracked black pepper

User Reviews

4.9

30 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
6 serves
Calories
128 kcal
Course
Salad
Cuisine
Greek

Greek Lettuce Salad - Maroulosalata

Elizabeth Reed

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Made with only 4 ingredients this Greek Lettuce Salad (Maroulosalata) is the perfect salad recipe ready in under 10 minutes. Crispy cos, cooling cucumbers, and crunchy scallions come together with a bit of dill and a simple dressing to produce a refreshing side dish that I guarantee you will be making again and again.

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Ingredients

Servings

For the salad:

2 cos lettuce shredded finely (see note 1)
3 scallions ends peeled, cleaned, finely sliced (see note 2)
1 cucumber chopped into even-sized pieces (see note 3)
3 tablespoon Dill fresh, finely chopped (optional)

For the dressing:

80 ml olive oil extra-virgin
2 tablespoon vinegar white, red wine
1 teaspoon sea salt
cracked black pepper (optional)

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Instructions

For the salad:

Wash and dry the lettuce leaves. Use a salad spinner for the best results.
Shred the lettuce finely using a sharp knife.
Finely slice the spring onions, dice the cucumbers and finely chop the dill.
Add all the ingredients to a large salad bowl.
Whisk the dressing and pour over the green salad.
Toss everything together until combined and serve immediately.

For the dressing:

Combine all the ingredients together and whisk until emulsified.

Notes

Substitute with Romaine Lettuce. You may also use baby cos lettuce for this recipe. (I find they're tender and sweet). Iceberg lettuce is another alternative. Just make sure the lettuce is fresh, washed and dried.
Try using a thinly sliced red onion if you don't have these on hand.
Swap with smaller Lebanese cucumbers if you prefer. You can peel the skins and remove the seeds - however I don't bother!
For best results, chop the vegetables very finely.
To serve this salad cold, chill it first in the fridge for 30 minutes.
Use a salad spinner to quickly dry out the cos lettuce after washing it. Alternatively, lay them out on kitchen towels and dry them the old-fashioned way.
Don't add too much salt when seasoning the salad. Always taste your dressing and adjust as you go along.
Dress the salad just before serving. Don't do it too early as the salad will go limp.
Don't drown the salad with dressing - it should just bathe the other ingredients.
Experiment with other herbs if you don't like dill. Parsley and/or mint works beautifully too.