Traditional Greek Lettuce Salad - Maroulosalata
User Reviews
5
Traditional Greek Lettuce Salad - Maroulosalata
Description
Maroulosalata is a classic Greek salad centered on shredded Romaine lettuce paired with thinly sliced scallions, cucumber coins, and finely chopped fresh dill. The salad is tossed with a dressing made by emulsifying extra virgin olive oil, red wine vinegar, sea salt, and a crushed garlic clove, with the garlic removed before combining with the greens to avoid overwhelming the salad.
The texture is crisp and refreshing, with the herbs providing aromatic depth and the olives adding a briny contrast if used. The vinegar-based dressing contributes a sharp tang balanced by the olive oil's smoothness, making the salad light and appetizing.
For best results, ensure lettuce is thoroughly dried before assembly to keep the salad crisp. Prepare the lettuce ahead of time and keep refrigerated until serving, but dress the salad just before serving to prevent wilting. Lemon juice can be used instead of vinegar for a variation in flavor.
Ingredients
- 1 romaine lettuce head
- 4 scallions
- ½ bunch dill fresh
- 1 English cucumber
- ⅓ cup extra virgin olive oil
- oregano dried
- 1 garlic clove
- 4 tablespoons red wine vinegar
- salt sea salt
- 6-7 olive for garnish-optional
Instructions
Make the dressing
- Add ⅓ cup of extra virgin olive oil, four tablespoons of red wine vinegar, and a pinch of salt in a small jar. Add a crushed clove of garlic. Give it a good shake and set it aside.
Prepare the greens
- Wash and thoroughly spin-dry the lettuce leaves in a salad spinner (alternatively, you can pat them dry with a clean kitchen towel). Wash and dry the cucumber, dill, and scallions.
- Chop the lettuce into thin strips. Slice the scallions-greens included.Slice the cucumber into coins. Keep the skin on. Finely chop the dill. Leave a few leaves roughly chopped for garnish.
Assemble
- Place all greens in a large salad bowl, and toss.Remove the garlic clove from the dressing. Shake the jar well to emulsify the ingredients, and pour the dressing into the salad. Toss well. Garnish with olives and a few small dill sprigs. Serve immediately.
Notes
- Dry lettuce thoroughly to maintain crispness in the salad.
- Prepare and store cut lettuce in an airtight container in the fridge for a few hours before serving.
- Dress the salad immediately before serving to prevent lettuce from softening.
- Substitute red wine vinegar with lemon juice for a different acidity.
- Nutritional values vary depending on ingredient brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 7mg | 0% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1495IU | 30% |
| Vitamin C | 6mg | 7% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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