Maroulosalata is a classic Greek lettuce salad that’s light, crunchy, and refreshing.
Made with finely sliced romaine, fresh dill, scallions, lemon, olive oil, and feta, this traditional dish proves simplicity is everything.
In Greek homes, Maroulosalata is often served alongside grilled fish, chicken, or lamb, and it’s especially popular during warmer months when bright, crisp flavors shine.
WHAT IS MAROULOSALATA?
Maroulosalata (pronounced mah-roo-loh-sah-LAH-tah) directly translates to lettuce salad in Greek.
It’s a simple yet beloved dish found on Greek family tables and traditional tavernas alike.
Unlike horiatiki (village salad), maroulosalata is all about finely sliced greens that are gently massaged with olive oil and lemon to soften the leaves and create a silky, almost creamy texture (without any cream at all).
This technique is what sets maroulosalata apart and is key to achieving an authentic result.
WHAT INGREDIENTS DO I NEED TO MAKE MAROULOSALATA?
Romaine lettuce hearts – crisp and sweet with sturdy ribs, romaine holds up beautifully to massaging without wilting.
Green onions – aka scallions add a mild onion flavor without overpowering the salad.
Fresh dill – essential for authentic Greek flavor, adding brightness and an herbaceous finish.
Feta cheese – use high-quality Greek feta in brine for a salty, creamy contrast. Sheep’s milk feta is ideal.
Extra virgin olive oil – choose a high-quality olive oil since the flavor shines through.
Fresh lemon juice – provides acidity and balance. Always use freshly squeezed.
Salt – enhances all the flavors and helps soften the lettuce during massaging. Use conservatively since the feta adds saltiness.
HOW TO MAKE MAROULOSALATA
Step 1 – wash and prep ingredients
Rinse the romaine thoroughly, then thinly slice it into fine ribbons. Dry extremely well using a salad spinner or clean kitchen towels. Thinly slice scallions and chop dill, then set aside.
Step 2 – make the dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, and salt until emulsified and slightly thick.
Step 3 – assemble the salad
Add the sliced lettuce, scallions, dill, and crumbled feta to a large bowl.
Step 4 – dress and massage
Pour some of the dressing over the salad (use as much as needed for the amount of lettuce you have, you may not need it all). Using clean hands, gently massage and scrunch the lettuce for 30–60 seconds until softened and glossy.
Step 5 – taste and serve
Adjust salt or lemon if needed and serve immediately.
TIPS FOR THE BEST MAROULOSALATA
Slice the lettuce very thinly – this is crucial for authentic texture.
Dry the greens thoroughly – excess water will dilute the dressing.
Massage don’t toss – this traditional step transforms the salad.
Use fresh herbs only – dried dill won’t deliver the same flavor.
Season conservatively – feta adds saltiness, so taste before adding more.
WHAT TO SERVE WITH MAROULOSALATA
This Greek lettuce salad pairs beautifully with:
MAKE AHEAD, STORING, FREEZING INSTRUCTIONS
Make ahead: you can slice the lettuce and prep the dressing up to 1 day in advance. Store separately.
Storage: maroulosalata is best eaten fresh but can be stored in an airtight container for up to 24 hours (although it will likely get soggy).
Freezing: not recommended as lettuce does not freeze well.
RECOMMENDED TOOLS
RECIPE FAQ’S
Romaine is traditional and recommended. Iceberg lacks flavor and structure.
Yes, though feta adds classic flavor. You can omit it or swap for a dairy-free version.
No. Greek salad (horiatiki) uses tomatoes, cucumbers, and olives, while maroulosalata focuses on lettuce and herbs.
Massaging softens the romaine and helps it absorb the dressing, creating a tender texture.
MORE SALAD RECIPES YOU’LL LOVE
If you try this maroulosalata, I’d love to hear how you serve it. Leave a comment or tag me on Instagram @spoonfulofsi 🙂
Did you make this? Please RATE THE RECIPE below!
Maroulosalata (Greek Lettuce Salad)
Ingredients
- 2 hearts romaine lettuce thinly sliced
- 4-5 green onions thinly sliced
- 1 bunch fresh dill finely chopped
- 4 oz feta cheese crumbled
- 1/3 cup extra virgin olive oil
- 1 lemon juiced
- 1/4 tsp kosher salt to taste
Instructions
- Rinse the romaine thoroughly, then thinly slice it into fine ribbons. Dry extremely well using a salad spinner or clean kitchen towels. Thinly slice scallions and chop dill, then set aside.
- In a small bowl, whisk together the olive oil, fresh lemon juice, and salt until emulsified and slightly thick.
- Add the sliced lettuce, scallions, dill, and crumbled feta to a large bowl.
- Pour some of the dressing over the salad (use as much as needed for the amount of lettuce you have, you may not need it all). Using clean hands, gently massage and scrunch the lettuce for 30–60 seconds until softened and glossy.
- Adjust salt or lemon if needed and serve immediately.
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