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A bowl of maroulosalata (Greek lettuce salad).

Maroulosalata (Greek Lettuce Salad)

Course Salad
Cuisine Greek
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Marissa @ OMGfood



  • 2 romaine hearts
  • 6 scallions
  • ½ bunch dill, chopped (about ¼-1/3 cup)
  • ½ large English cucumber (optional)


  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar or freshly squeezed lemon juice
  • ¼ teaspoon sea salt
  • 1 teaspoon Greek oregano (rigani)


  • Wash and dry the lettuce, cucumber, and scallions.
  • Thinly slice the lettuce cross-wise, like a chiffonade. Move lettuce to a large bowl.
  • Thinly slice the scallions (both white and green parts) and add to the bowl. Add the chopped dill.
  • If using, cut the cucumber in half length-wise. Then thinly slice each half cross-wise. Add to the bowl. Toss the ingredients to combine.
  • In a small bowl, whisk the dressing ingredients and toss with the salad.*
  • Serve with crusty bread and feta cheese.


The salad and vinaigrette can both be made ahead of time, but keep them separate until right before serving.