Maroulosalata: How To Make The Best Greek Lettuce Salad Recipe

I can’t get enough of how this Maroulosalata turns crisp lettuce, feta, and fresh herbs into the kind of bright Greek salad that steals the spotlight. One bite and it’s easy to see why this simple side belongs on every dinner table.

I’m obsessed with Maroulosalata because it’s the kind of Greek lettuce salad I can eat with almost anything and still want more. It’s crisp, sharp, herby, and ridiculously fresh without trying too hard.

I love how romaine lettuce brings that clean crunch, then fresh dill comes in loud and bright, like it owns the bowl. And honestly, I want that.

No heavy dressing, no sad pile of greens, just a punchy salad that tastes alive. But the real reason I keep craving it?

It cuts through rich dinners, grilled meats, salty bites, everything. Simple stuff.

Big flavor. Every single time.

Ingredients

• Romaine brings that cold, crisp crunch you want in a Greek lettuce salad.
• Soft leaf lettuce works too, especially if you like a gentler bite.
• Fresh dill makes it taste bright, herby, and very Greek.
• Mint keeps things fresh and a little surprising, in the best way.
• Green onions add mild bite without taking over the whole bowl.
• Olive oil gives the salad richness, so it doesn’t feel thin.
• Red wine vinegar adds tang and wakes up all the greens.
• Lemon juice is optional, but it makes everything taste extra fresh.
• Feta brings salty, creamy bites that make the salad feel complete.
• Sea salt matters here, since lettuce needs a little help.
• Black pepper adds a tiny kick, nothing dramatic, just enough.
• Plus, it’s light, crunchy, and honestly easy to keep eating.
• Basically, this is the salad you want next to grilled anything.

Ingredient Quantities

• Romaine lettuce or mixed soft leaf lettuce, 1 large head (about 10 to 12 ounces), torn
• Fresh dill, 2 tablespoons, chopped
• Fresh mint, 1 tablespoon, chopped
• Green onions or scallions, 2, thinly sliced
• Extra virgin olive oil, 3 tablespoons
• Red wine vinegar, 1 tablespoon
• Fresh lemon juice, 1 tablespoon, optional
• Feta cheese, crumbled, 3 ounces (about 3/4 cup)
• Sea salt, 3/4 to 1 teaspoon, to taste
• Freshly ground black pepper, 1/4 to 1/2 teaspoon, to taste

How to Make this

1. Wash and dry the romaine or mixed soft leaf lettuce thoroughly, then tear into bite sized pieces and place in a large salad bowl.

2. Chop the fresh dill and mint, and thinly slice the green onions; add them to the bowl with the lettuce.

3. Crumble the feta cheese and set aside about 3 ounces to sprinkle over the salad.

4. In a small bowl or jar combine 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, and the optional 1 tablespoon fresh lemon juice if using.

5. Season the dressing with 3/4 to 1 teaspoon sea salt and 1/4 to 1/2 teaspoon freshly ground black pepper, then whisk or shake until emulsified.

6. Pour the dressing over the lettuce and herbs, then toss gently but thoroughly so all leaves are lightly coated.

7. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

8. Transfer to a serving bowl, sprinkle the crumbled feta evenly over the top, and serve immediately.

Equipment Needed

1. Large salad bowl
2. Salad spinner or colander and clean kitchen towel
3. Cutting board
4. Chef’s knife
5. Measuring spoons and 1 tablespoon measure
6. Small bowl or jar with lid for dressing
7. Whisk or jar lid for shaking dressing
8. Salad tongs or clean hands for tossing and a serving bowl

FAQ

Maroulosalata: How To Make The Best Greek Lettuce Salad Recipe Substitutions and Variations

• Romaine lettuce or mixed soft leaf lettuce: butter lettuce, baby gem, or Boston lettuce; for a peppery twist use arugula or watercress
• Fresh dill: flat-leaf parsley, tarragon, or chives; if using dried dill use about one third the fresh amount
• Fresh mint: basil, cilantro, or lemon balm
• Feta cheese: crumbled goat cheese, ricotta salata, or firm sheep milk cheese; for a dairy free option use marinated firm tofu or almond feta

Pro Tips

– Dry the greens really well. Any leftover moisture will water down the dressing and leave leaves soggy. Use a salad spinner or pat them gently with clean kitchen towels so each leaf stays crisp.

– Chop the herbs by hand and add them right before tossing. Rough chopping gives texture and releases aroma without turning the herbs into mush.

– Temper the feta for better flavor. Let the crumbled cheese sit at room temperature for 10 to 15 minutes before serving so it tastes creamier and more pronounced.

– Whisk the dressing just before dressing the salad and start with slightly less salt than you think you need. The feta is salty, and you can always add more seasoning after tossing.

– Toss gently but thoroughly using two large utensils, lifting and folding the leaves. This prevents bruising and helps every bite get a little dressing and herb.