5.0 from 3 votes
Simple Greek Lettuce Salad (Maroulosalata)
A Greek lettuce salad is the best tossed green salad ever! It's super simple, with only 6 ingredients (3 in the salad, 3 more in the dressing), but it tastes fresh, zingy and delicious. Goes with virtually anything, adding vibrance and crunch to your plate in a matter of minutes!
Prep Time
10 mins
Total Time
10 mins
Servings: 4 (as a side)
Calories: 164 kcal
Cuisine:
Greek
Ingredients
For the green salad
- 1 baby cos lettuce (4 cups or 8 ounces) shredded finely (or Romaine lettuce, lettuce hearts, ice-berg lettuce)
- 5 salad onions (scallions, spring onions, green onions)
- ¼ cup fresh dill chopped finely
For the Greek vinaigrette
- ⅓ cup olive oil
- 3 tablespoons vinegar white wine vinegar, white vinegar, apple cider vinegar or red wine vinegar (or use lemon juice)
- 1 teaspoon dried oregano
Instructions
- Remove any damaged or bruised outer lettuce leaves. Cut off the stalk end of the lettuce. Then slice very finely with a sharp knife all the way up from the stalk.
- Wash the shredded lettuce really well in a large colander. Let drain while you prepare the other ingredients.
- Thinly slice the salad onions (scallions/spring onions), then wash in a colander. Then wash the dill. Scrunch up and chop finely.
- Toss the shredded lettuce, salad onions and dill together in a large bowl.
- Whisk together all of the dressing ingredients in a small jug or bowl. When ready to serve, toss well through the salad. Serve immediately while crisp.
Cup of Yum
Notes
- How to shred lettuce: Chop off the stalk end and slice very finely from the stalk end. Wash well in a colander and let drain a little.
- How to cut salad onions/scallions/spring onions: Chop off the stalk end, then slice fairly thinly all the way up. I usually keep the first part of the dark green part, and discard when it starts getting too tough. I usually wash the onions AFTER I've sliced them in case there is any dirt trapped inside.
- How to cut dill: I usually wash it well, then scrunch it into a ball and chop very finely with a sharp knife.
- Here's some info on the best dill substitutes in case you don't have any.
- Storage instructions: Only add the dressing just before serving. If you don't think you'll eat it all, keep the extra lettuce/onions/dill and vinaigrette covered in the fridge separately. They will keep for a while like this (the salad 2-3 days, the dressing about a week).
- After you've added the dressing, keep covered in the fridge. The salad will keep well for a day or two.
Nutrition Information
Calories
164kcal
(8%)
Carbohydrates
1g
(0%)
Protein
0.1g
(0%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
3mg
(0%)
Potassium
28mg
(1%)
Fiber
0.3g
(1%)
Sugar
0.03g
(0%)
Vitamin A
235IU
(5%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4(as a side)
Amount Per Serving
Calories 164
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 0.1g | 0% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 3mg | 0% |
| Potassium | 28mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.