Fresh, vibrant, and wonderfully simple, Maroulosalata is a traditional Greek romaine salad that’s packed with crisp lettuce, fragrant herbs, and a bright lemon-olive oil dressing. This refreshing side dish is a staple on Greek tables, pairing beautifully with grilled meats, seafood, and roasted vegetables. Light yet full of flavor, it’s an easy recipe you’ll want to enjoy all year long.
Whenever we grill chicken or fish for dinner, this Maroulosalata is always the first side dish I prepare. My husband loves how the crisp romaine and fresh herbs balance out richer main courses, and somehow the salad bowl is always empty before the meal is over. It’s one of those recipes that proves simple ingredients can create something truly memorable.
Even on busy weekdays, I can throw this salad together in just a few minutes. The fresh lemon aroma and vibrant herbs instantly brighten the table, making every meal feel a little more special. It’s become one of our family’s favorite Mediterranean dishes because it’s light, refreshing, and incredibly versatile.
Why This Maroulosalata Recipe
- Crisp, refreshing, and full of Mediterranean flavor.
- Made with fresh, wholesome ingredients.
- Bright lemon dressing complements every bite.
- Ready in just 15 minutes.
- Perfect alongside grilled meats, seafood, or vegetarian dishes.
- Naturally vegetarian and easy to make gluten-free.
- Simple enough for everyday meals yet elegant for entertaining.
Ingredients
Makes 6 servings
For the Salad
- 2 large romaine lettuce hearts, finely shredded (600 g | 1.32 lb)
- 5 green onions, thinly sliced (125 g | 0.28 lb)
- Fresh dill, finely chopped (20 g | 0.04 lb)
- Fresh parsley, chopped (20 g | 0.04 lb)
For the Lemon Dressing
- Extra-virgin olive oil (¼ cup / 60 ml)
- Fresh lemon juice (3 tablespoons / 45 ml)
- Fine sea salt (1 teaspoon / 6 g | 0.01 lb), or to taste
- Freshly ground black pepper (½ teaspoon / 2 g | 0.004 lb)
Directions
- Wash the romaine lettuce thoroughly and dry it completely using a salad spinner or clean kitchen towel. Finely shred the lettuce into thin ribbons.
- Transfer the lettuce to a large serving bowl.
- Add the sliced green onions, chopped dill, and fresh parsley.
- In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, salt, and black pepper until the dressing is well blended.
- Pour the dressing over the salad just before serving.
- Toss gently with clean hands or salad tongs to evenly coat every piece of lettuce without bruising it.
- Taste and adjust the seasoning with additional lemon juice, salt, or pepper if desired.
- Serve immediately while the lettuce is crisp and refreshing.
Notes
- For the most authentic texture, slice the romaine into very thin ribbons rather than chopping it into large pieces.
- Drying the lettuce thoroughly helps the dressing cling better and keeps the salad crisp.
- Fresh dill is the traditional herb used in Maroulosalata, but parsley and fresh mint also make wonderful additions.
- Add crumbled feta cheese or sliced cucumber for a heartier variation.
- This salad is best served immediately after dressing to maintain its crisp texture.
- If preparing ahead, keep the vegetables and dressing separate until serving time.
- Pair with grilled lamb, chicken souvlaki, baked fish, roasted potatoes, or warm pita bread for a complete Mediterranean meal.