📝 About This Recipe
Maroulosalata is the quintessential spring salad of Greece, celebrated for its incredibly fine texture and vibrant, herbaceous aroma. Unlike a chunky garden salad, this dish features Romaine lettuce sliced into delicate ribbons that soak up a bright, lemony vinaigrette. It is a masterclass in simplicity, offering a refreshing, crunchy, and sophisticated palate cleanser that perfectly balances rich Mediterranean main courses.
🥗 Ingredients
The Greens
- 2 large heads Romaine lettuce (thoroughly washed and dried)
- 4-6 pieces Scallions (Green Onions) (trimmed and very thinly sliced)
- 1 large bunch Fresh Dill (stems removed, finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
Lemony Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 3 tablespoons Fresh Lemon Juice (about 1-2 lemons)
- 1 teaspoon Red Wine Vinegar (for a subtle punch of acidity)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarsely ground)
- 1/2 teaspoon Dried Greek Oregano (crushed between palms to release oils)
Optional Toppings
- 1/2 cup Feta Cheese (crumbled, optional for creaminess)
- 8-10 pieces Kalamata Olives (pitted and halved)
👨🍳 Instructions
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1
Begin by preparing the Romaine lettuce; remove any bruised outer leaves and slice off the tough bottom inch of the root.
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2
Wash the lettuce leaves individually in cold water to ensure all grit is removed, then dry them thoroughly using a salad spinner. Excess water is the enemy of this salad's texture.
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3
Stack several lettuce leaves on top of one another, roll them tightly like a cigar, and slice them crosswise into very thin ribbons (about 1/4 inch wide). This 'chiffonade' technique is essential for an authentic Maroulosalata.
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4
Place the shredded lettuce into a very large mixing bowl to allow plenty of room for tossing.
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5
Finely slice the scallions, using both the white and the light green parts, and add them to the bowl with the lettuce.
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6
Finely chop the fresh dill and parsley. Ensure they are chopped finely so they distribute evenly and cling to the lettuce ribbons.
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7
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, sea salt, black pepper, and dried oregano until emulsified.
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8
Taste the dressing; it should be bright and zesty. Adjust the salt or lemon juice according to your preference.
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9
Pour about three-quarters of the dressing over the greens. Use your hands or two large spoons to toss the salad thoroughly, ensuring every ribbon of lettuce is coated.
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10
Add the remaining dressing if the salad looks dry; the lettuce should look glossy and slightly softened but still retain its crunch.
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11
If using, gently fold in the crumbled feta and Kalamata olives at the very end to avoid discoloring the greens.
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12
Transfer the salad to a chilled serving platter, piling it high to show off the delicate texture, and serve immediately.
💡 Chef's Tips
The secret to a perfect Maroulosalata is bone-dry lettuce; use a salad spinner and then pat with paper towels if necessary. Slice the lettuce as thinly as possible; the 'hair-like' texture is what distinguishes this from a standard green salad. Don't skimp on the dill; it provides the signature aromatic profile that defines the dish. Dress the salad just before serving; the thin ribbons will wilt quickly if left to sit in the acidic dressing for too long. For a vegan version, simply omit the feta cheese; the salad is flavorful enough to stand on its own.
🍽️ Serving Suggestions
Pair this with grilled lamb chops (Paidakia) for a classic Greek Sunday feast. Serve alongside a warm piece of Spanakopita to contrast the flaky pastry with cool, crisp greens. Enjoy with a chilled glass of Assyrtiko or a dry Rosé to complement the lemony notes. It makes an excellent accompaniment to roasted lemon potatoes or Moussaka. Serve with warm pita bread and a side of Tzatziki for a light, vegetarian lunch.