This post may contain affiliate links. Please read our disclosure policy.
Maroulosalata is a salad I’ve grown up on. My mom always made/makes this salad and it’s such a popular Greek dish that’s super simple to make (but tastes like a ton of effort went into it). Maroulosalata is a salad made with lettuce, cucumber, and fresh herbs. Combined with a super simple “dressing”. This seriously has got to be one of the easiest (but flavorful) salads you can make this summer.
Why You’ll Love This Maroulosalata
- Quick: Make this greek lettuce salad in only 5-minutes.
- Fresh: Great for a summer BBQ or on a hot summer day.
- Easy: Make this with simple ingredients that are easy-to-find.
- Authentic: A classic Greek family recipe passed down from my mom.
Ingredients
Dill – Other than dill just being so flavorful and fragrant in this marouli salad, it also is packed with flavonoids which have health benefits that can help with your heart health. The fresh, bright flavor of dill is what makes this greek romaine salad distinctly Greek and so refreshing.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Green Onion – Green onions have a combination of benefits as they bring in benefits as both an onion and a leafy green. They are a great source of vitamins K, A, C, and folate. Their mild onion flavor adds the perfect bite to this maroulosalata without overpowering the delicate romaine.
How to Make Maroulosalata
- Wash the romaine lettuce and chop to your desired size.
- Transfer to a large bowl.
- Thinly slice the green onion and add it to the bowl along with the freshly chopped dill.
- Add the olive oil, vinegar, salt, and black pepper.
- Mix to combine, and adjust seasoning to taste.
- Serve this delicious salad as a side dish to any meal!
Troubleshooting
- Soggy Salad: Caused by wet lettuce or dressing added too early. Spin or blot lettuce completely dry and keep dressing separate until serving.
- Too Much Dill: Reduce dill amount, add more lemon, or add a small pinch of sugar or maple syrup to balance.
- Too Oily: Add a splash more lemon or vinegar and extra chopped romaine to balance.
Tips and Tricks
- Lettuce Prep: Spin or blot lettuce completely dry to prevent soggy salad.
- Chopping: Cut romaine into thin ribbons for best texture and dressing absorption.
- Balance: Taste and adjust – if too flat add more vinegar/lemon, if too sour add pinch of salt.
- Customization: You can add lemon juice or any other spices you desire however, it is meant to be simple!
Substitutions
- Lettuce: Swap romaine for little gem or butter lettuce if preferred.
- Acid: Use lemon juice instead of vinegar for a brighter flavor.
- Herbs: If no dill is available, try parsley + mint combination.
- Optional Add-ins: Add cucumber, radishes, avocado, or feta cheese for extra flavor and texture.
- Make It Heartier: Add chickpeas, grilled chicken, salmon, steak, or tofu to turn this greek lettuce salad into a complete meal. Simply top the dressed salad with your protein of choice.
Best served with
How to Store Leftovers
Salad can be kept in the fridge in an airtight container for 4-6 days. For best results, store the undressed base (chopped romaine + green onion + dill) for 1-2 days with a paper towel to absorb moisture. Keep dressing separate in a jar for 3-4 days and shake before using. Fully dressed salad is best same day.
Common Questions
Maroulosalata (meaning “lettuce salad” in Greek) is a simple greek lettuce salad made with romaine, green onions, dill, olive oil, and vinegar or lemon. Unlike the classic Greek salad with tomatoes, cucumbers, olives, and feta, this marouli salad is lighter and focuses on the crisp lettuce and fresh herbs with a minimal dressing.
Yes! Store the undressed base (chopped romaine + green onion + dill) in a sealed container with a paper towel for 1-2 days. Keep the dressing (oil + vinegar + seasoning) separate in a jar for 3-4 days. Combine just before serving for the crispest results.
Chop the romaine into thin ribbons for the best texture. You can optionally “massage” the lettuce slightly after dressing to help it soften and soak up the dressing. The lettuce should still be crisp but slightly glossy from the dressing – not limp or wilted.
Yes! Traditional maroulosalata, as my mom makes it, doesn’t include feta – it’s naturally dairy-free and vegan. The authentic version is just romaine, green onions, dill, olive oil, vinegar, salt, and pepper. Some versions add feta, but it’s completely optional.
This Greek romaine salad pairs perfectly with grilled meats, baked fish, or hearty Greek mains like grilled feta brine chicken or bifteki. You can also turn it into a “salad plate” with pita, hummus, and another Greek salad like our easy Greek salad on the side.
Fully dressed salad is best the same day, but can last a few hours. For more extended storage, keep components separate: the undressed base lasts 1-2 days with a paper towel in the container, and the dressing keeps 3-4 days in a jar. Shake dressing before using and combine just before serving.
Save this recipe for later
Watch the Video
Ingredients
- 1 ½ heads romaine lettuce
- 5 sprigs green onion
- ⅓ cup fresh dill, chopped
- 2 tbsp. olive oil
- 2 tbsp. vinegar, (or substitute with lemon juice)
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
Start Cooking- Wash the romaine lettuce and chop to your desired size.
- Transfer to a large bowl.
- Thinly slice the green onion and add it to the bowl along with the freshly chopped dill.
- Add the olive oil, vinegar, salt, and black pepper.
- Mix to combine, and adjust seasoning to taste.
- Serve this delicious salad as a side dish to any meal!!
23 people are discussing this recipe. Join in
What kind of vinegar do you use?
white or red is great!
Made this salad last night and it was a huge hit! I could swim in this dressing!!! Delicious!
Thank you so much, Jennifer!! This makes me so happy!!!
Super tasty. Light and refreshing. And easy crowd pleaser….even our three kids ✌🏼
so love to hear this – thank you so much!
Made this for my family tonight and it was gone in a millisecond. Added grilled chicken, chickpeas, pickles, and thinly sliced onion. It was amazing! New household fav!
Makes me so happy!! Thanks for the love, Courtney!
This was an utterly delicious salad and will become a firm regular with cooked/grilled meats
Thanks so much, andrew!
This salad is fabulous. As it is planting time, I will be growing a big pot of dill on the deck to make this all summer long. I used lemon and it paired so well with you Crispy Chicken Thighs & Feta Gnocchi Bake.
That sounds absolutely unreal!!!
So fresh and delicious!
http://www.chefmimiblog.com
Thank you so much, Mimi!!!
Any recommendations for the type of vinegar?
red works great but anything is fine! We just need an acid! try not to overthink too much!
I tried your salad with cabbage–it was to die for!
thank you!
This is ridiculously easy and SO delicious. I added chicken and made it a dinner. Thank you! Will definitely be a new staple for me. Thank you, Maria!