Transport your taste buds straight to the sunny shores of Greece with this authentic Maroulosalata recipe! This vibrant Greek lettuce salad is incredibly refreshing, simple to make, and a staple at any Greek table. With just a few fresh ingredients, you can create a healthy and flavorful side dish that pairs perfectly with almost any meal.
Ingredients
- 1 large head Romaine lettuce (or Cos lettuce), washed and thoroughly dried
- 4-5 spring onions, thinly sliced (white and light green parts)
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped (optional, but recommended)
- 1/3 cup extra virgin olive oil
- 2-3 tablespoons red wine vinegar
- 1/2 lemon, juiced (about 1-2 tablespoons)
- 1/2 teaspoon dried oregano (Greek oregano preferred)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the lettuce: Remove any outer damaged leaves from the Romaine lettuce. Wash the remaining leaves thoroughly under cold water. Lay them out on a clean kitchen towel or paper towels and pat them completely dry. This is crucial for a crisp salad. Once dry, thinly slice or tear the lettuce into bite-sized pieces and place them in a large salad bowl.
- Add fresh aromatics: Add the thinly sliced spring onions, chopped fresh dill, and chopped fresh parsley (if using) to the bowl with the lettuce.
- Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, salt, and freshly ground black pepper until well combined. Taste and adjust seasonings if necessary; you might want more vinegar or lemon for extra tang.
- Dress the salad: Pour the dressing over the lettuce and herb mixture in the large bowl. Toss gently but thoroughly to ensure all the leaves are coated with the dressing.
- Serve immediately: For best results and crispness, serve the Maroulosalata right away. It makes a fantastic accompaniment to grilled meats, fish, or as part of a meze spread.
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