Maroulosalata (Greek Lettuce Salad)
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Crisp, fresh, and full of Mediterranean flair—this simple salad is sunshine in a bowl.
Ingredients:
For The Salad
Image credit: Jo Cooks
Ingredients:
For The Salad
- 2 large heads romaine lettuce (finely sliced, almost shredded)
- 4 green onions (thinly sliced)
- ¼ cup fresh dill (chopped)
- ¼ cup fresh mint (chopped)
- ½ cup feta cheese (crumbled)
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons honey
- salt and pepper (to taste)
- In a large mixing bowl, add the thinly sliced romaine lettuce, green onions, fresh dill, and fresh mint.
- Make the dressing by vigorously whisking the olive oil, lemon juice, honey, salt, and black pepper in a separate small bowl until the mixture is smooth and fully combined.
- Drizzle the dressing over the salad ingredients and toss everything gently to ensure an even coating.
- Finish the salad by sprinkling the crumbled feta cheese over the top. For best results, you can serve it right away or let it chill in the refrigerator for about 10-15 minutes.
- Knife Skills Matter: For the best texture, slice the romaine lettuce into very thin ribbons. Larger, chunkier pieces won't soak up the flavorful dressing properly.
- Fresh Herbs are Key: The distinctive taste comes from using fresh dill and mint. While parsley is an acceptable substitute, the salad will lack its signature bright, fresh flavor.
- Taste and Adjust: Always taste your lemon-honey dressing before adding it to the salad. Balance the flavors by adding a bit more honey if it's too sharp, or a splash more lemon juice if it's overly sweet.
- Choose Your Feta Wisely: For the best results, seek out a good-quality feta cheese stored in brine. It crumbles easily and delivers a superior creamy, salty taste that elevates the entire dish.
- Timing is Everything: To keep the lettuce perfectly crisp, only add the dressing right before you plan to serve it. The salad does not store well once dressed and is best eaten immediately.
