Rating: 5 stars
5 Ratings
  • 5 star values: 5
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In Greece, maroulosalata is one of the most common salads. The simple ingredient list shouldn't fool you--it's such a light, crunchy, refreshing salad that is full of flavor. I particularly love it alongside roast or grilled meats. The key to authenticity is to almost shred the romaine lettuce (marouli), rather than tear it into large pieces as we normally do in the States.

Recipe Summary

total:
15 mins
prep:
15 mins
Servings:
6
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.

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  • Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

Tips

If you want, chill the salad in the refrigerator for up to 2 to 3 hours before serving, but leave the oil, vinegar, salt, and pepper out until just before serving.

Nutrition Facts

96 calories; protein 1g; carbohydrates 3.5g; fat 9.2g; sodium 8.6mg. Full Nutrition
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