Maroulosalata (Greek Lettuce Salad)
User Reviews
5
Maroulosalata (Greek Lettuce Salad)
Description
Maroulosalata (Greek Lettuce Salad) starts with romaine lettuce sliced thin and chilled briefly in ice water to maintain crispness. Fresh green onions, chopped dill, and mint add a fragrant, herbal dimension. Crumbled feta cheese provides a creamy, salty contrast to the fresh vegetables. The dressing is a simple emulsion of lemon juice, kosher salt, dried oregano, and extra virgin olive oil, infused with Mediterranean flavors reminiscent of ladolemono.
The preparation keeps the salad fresh and crunchy by dressing it just before serving. Tossing the salad gently ensures the delicate herbs and lettuce are coated evenly without bruising. This salad balances bright acidity, fresh herbs, and creamy feta for a refreshing accompaniment to meals.
Maroulosalata fits well as a starter or side in Mediterranean-inspired menus and pairs nicely with grilled meats or fish. The use of fresh herbs and lemon keeps it light and vibrant.
For best results, store the salad and dressing separately if preparing ahead to preserve texture. Dress the salad shortly before serving to maintain its crispness.
Ingredients
For the Salad
- 2 romaine lettuce hearts
- 4 green onions
- 1/2 bunch dill
- 1/2 bunch mint
- 1/2 cup feta cheese crumbled
For the Dressing
- lemon juice of 1 large
- kosher salt
- 1/2 teaspoon oregano dried
- 1/3 cup extra virgin olive oil
Instructions
- Crisp the romaine. Prepare a large mixing bowl with ice water. Thinly slice the romaine lettuce, then add to the ice water for 5 minutes to crisp while you prepare the dressing and remaining ingredients.
- Prep the herbs. Trim and finely chop the green onions (both the white and green parts). Finely chop the dill and mint leaves, discarding the stem.
- Make the dressing. In a medium mixing bowl, add the lemon juice, a large pinch of kosher salt, and the oregano and whisk to combine. Continue whisking as you drizzle in the extra virgin olive oil. Whisk until emulsified. Set aside for now.
- Drain. Drain the salad from the ice water and dry very thoroughly. A salad spinner helps if you have one, or use paper towels. Add to a large serving bowl, along with the chopped herbs, and feta. Give everything a gentle toss.
- Serve. Just before serving, give the dressing one more quick whisk and pour it all over the salad. Mix well (or use your hands to massage the salad and coat it well with the dressing). Serve immediately.
Notes
- Prepare and refrigerate the salad and dressing separately to preserve the salad's crunch if making ahead.
- Dress the salad just before serving for optimal freshness and texture.
- The dressing is similar to ladolemono; leftover ladolemono can be used in place of making fresh.
- Quality Mediterranean ingredients like good olive oil enhance the salad's flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1503 kcal
% Daily Value*
| Calories | 150.3kcal | 8% |
| Carbohydrates | 2.7g | 1% |
| Protein | 2.5g | 5% |
| Fat | 14.9g | 23% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 9.4g | 47% |
| Cholesterol | 11.1mg | 4% |
| Sodium | 149.5mg | 6% |
| Potassium | 154mg | 3% |
| Fiber | 1.2g | 5% |
| Sugar | 0.6g | 1% |
| Vitamin A | 3718.4IU | 74% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 90.7mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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