Maroulosalata Greek Lettuce Salad
Here is the recipe for this Maroulosalata Greek Lettuce Salad. It is a very easy salad to make. It is refreshing and light and goes very well with summer feasting menus and proteins like fish or chicken. You can make the salad in advance but do not dress it until just before you want to serve it. Make sure you finely chop the dilland the lettuce as it is supposed to be more of a fine delicate salad as opposed to a chunky salad.
On a hot summer day you could make a meal out of this salad alone. If you are not a fan of feta you can omit in from the salad. The cucumber is optional but serves to make this salad even more light and refreshing. I remember this salad mostly being served with whole baked snapper , filled with lemon wedges and parsley and wrapped in aluminum foil. It basically steam in the foil and ensures the fish remains really soft and tender. When you unwrap it from the foil you can serve it as is on a large platter and let people serve themselves. Serve with more lemon wedges and the side dish of this salad.
Ingredients Maroulosalata Greek Lettuce Salad
2 Baby Cos Lettuce hearts, finely chopped
1/2 bunch dill, finely chopped
1 medium cucumber roughly chopped
¼ cup of crumbled feta
½ cup extra virgin olive oil
2 tablespoons red wine vinegar or freshly squeezed lemon juice
Salt and pepper to taste
1 teaspoon oregano
1. Combine all fresh green ingredients in a large salad bowl.
2. Whisk together all the dressing ingredients and then drizzle over salad and toss well to combine.
Adjust the seasoning to taste. Top with crumbled feta and serve
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