Maroulosalata - Greek Lettuce Salad
User Reviews
5
Maroulosalata - Greek Lettuce Salad
Description
Maroulosalata - Greek Lettuce Salad uses romaine lettuce sliced thinly and rinsed well to remain crisp and fresh. Green onions (scallions) and chopped fresh dill are combined with crumbled feta cheese to add aromatic and savory complexity. The dressing consists simply of extra virgin olive oil, fresh lemon juice, sea salt, and freshly cracked black pepper, which creates a bright, citrusy, and balanced dressing that infuses the salad.
After assembling the ingredients, the dressing is drizzled over the salad, and it is tossed thoroughly using tongs to massage the dressing into the leaves. This softens the lettuce slightly while distributing flavor throughout. The salad is commonly served as a starter or alongside Greek or Mediterranean dishes, and can be topped with grilled meats or seafood to make a more complete meal when desired.
For freshness, the dressing and salad can be made separately and combined shortly before serving. The salad is best eaten soon after dressing to maintain optimal texture and flavor, though it holds taste for a short time afterward if needed.
Ingredients
- 1 romaine lettuce 1 lb or 2 hearts romaine lettuce, head
- 5 green onion chopped (2/3 cup, or scallions
- 1 dill chopped (2-3 Tbsp, bunch, fresh
- 4 oz feta cheese crumbled
- 1/3 cup extra virgin olive oil
- 1 lemon juiced (3 Tbsp, large
- 1/4 tsp salt fine sea salt
- 1/4 tsp black pepper freshly cracked
Instructions
- Chop the lettuce - Thinly slice your lettuce and rinse in very cold water. Spin dry in a salad spinner.*
- Make the dressing - In a separate bowl (or in a mason jar), combine olive oil, lemon juice, salt, and pepper. Whisk or shake up until well blended.
- Assemble the Salad- Add the lettuce, green onion/scallion, dill and feta.*
- Toss - When ready to serve, drizzle the dressing over the salad (I use all of it) and use tongs to thoroughly toss the salad with the dressing. You want to massage the dressing into the salad to soften it a bit and infuse flavor. Garnish with more dill if desired and enjoy!
Notes
- Rinse and spin dry lettuce thoroughly before slicing to preserve crispness; a salad spinner is recommended.
- Store lettuce and dressing separately in the refrigerator for up to 4 hours and toss with dressing shortly before serving.
- For a fuller meal, top the salad with grilled chicken, shrimp, salmon, or steak.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (about 2 cups per serving)
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbs | 3g | |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 236mg | 10% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 81mg | 8% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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