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Maroulosalata (Greek Lettuce Salad)
Course
Salad
Cuisine
Greek
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Author
Marissa
Ingredients
Salad
2
romaine hearts
6
scallions
½
bunch
dill, chopped
(about ¼-1/3 cup)
½
large
English cucumber
(optional)
Vinaigrette
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)
Instructions
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.
Notes
The salad and vinaigrette can both be made ahead of time, but keep them separate until right before serving.