Maroulosalata (Green Salad With Feta and Dill)

By Farideh Sadeghin

Published July 8, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(1,236)
Comments
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Although the iconic Greek salad, colorful with tomatoes, feta and olives, might spring to mind when contemplating Greek salads, monochromatic maroulosalata (which translates to “lettuce salad”) is arguably the more popular option in Greece. The salad is simple and effortless: Toss sliced romaine hearts, fresh dill, crumbled feta and sliced scallions with olive oil and fresh lemon juice, then season with salt and pepper, no separate dressing required. The key to this refreshing chopped salad is slicing the lettuce into delicate shreds, then soaking them in ice water to get them extra-crisp before draining, drying and tossing with the rest of the ingredients. Serve with grilled seafood, such as shrimp or fish, or as a sunny side salad with souvlaki or roast chicken. But this salad can also stand alone, as a light, summery supper on the hottest of days.

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Ingredients

Yield:4 to 6 servings

  • 2 romaine hearts, trimmed and thinly sliced (about 10 cups)

  • Ice 

  • 1 cup crumbled feta cheese

  • ¾ cup lightly packed fresh dill fronds

  • 4 scallions, trimmed and thinly sliced 

  • ⅓ cup olive oil

  • 3 tablespoons fresh lemon juice

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

5 grams carbs; 22 milligrams cholesterol; 192 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 2 grams fiber; 314 milligrams sodium; 5 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the lettuce in a large bowl and cover with ice water. Let soak for 15 to 20 minutes to get crisp, then drain. Dry the lettuce either in a salad spinner or using towels, then transfer to a large bowl.

  2. Step 2

    Add the feta, dill and scallions, and drizzle with olive oil and lemon juice. Season with salt and pepper, toss to combine and serve.

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Ratings

5 out of 5
1,236 user ratings
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Comments

Stephanie

I have been making this for years and a nice suggestion is to add mint to this salad! I promise you won't regret it :)

Rena (a Greek home cook)

One directional note I would add, if you are not doing this already, is to be sure to individually separate the romaine leaves from the core before you chop them. You will be left with a conical romaine core. Pare away the outer part and bottom of the core and you will be left with a little piece of yumminess! This will also prevent the bitter outer core from ending up in the salad. This salad can also made with red wine vinegar in lieu of lemon juice and still tastes delicious!

Lynne

I make this on the regular - additions: arugula, which is a nice contrast with the romaine, sliced green onion, diced red radishes and peas (fresh or frozen). Add dijon and finely chopped shallot to the dressing, swapping vinegar for the lemon juice. Delish.

Damiana Andonova

Marousalata is not Greek. Marula means lettuce in Bulgarian. Bulgarians have also been making a version of this salad for centuries - lettuce, radish, cucumbers, lemon or vinegar, salt, and fresh olive oil, with variations that include boiled eggs and dill during Easter, and olives in the summertime. The Greeks like to take credit for everything, including yoghurt, which is basically strained Bulgarian Yogurt. Read your history.

Lorax

With so few ingredients, the quality of the individual ingredients make a big difference. My first time through with this salad turned out kind of bitter and sour. That said, I wasn't using high quality olive oil or romaine, so I imagine the salad would be much improved by investing in the fancier versions of both.

Carol Colman

Delicious salad! Did not ice the leaves but otherwise followed the recipe except I added mint and more lemon juice. Wonderful and refreshing!

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Credits

By Farideh Sadeghin

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