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Maroulosalata

Serves 4 to 6 Salad vegetarian, Salads

Maroulosalata

Maroulosalata is a refreshing Greek salad made with crisp romaine hearts and fragrant dill, tossed with a generous splash of olive oil and a squeeze of lemon juice. It's a staple in Greek households, where ingredients are added by feel rather than measure, creating a dish that is both simple and deeply satisfying.

This salad is enjoyed throughout Greece, often served as a starter or alongside grilled meats. The flavors are bright and clean, with the lemon juice providing a tangy contrast to the rich olive oil, while the dill and spring onions add fresh, herbal notes. It's a dish that captures the essence of Greek home cooking.

Ingredients

  • 2romaine hearts — shredded
  • 6spring onions — sliced
  • 1 bunchdill — chopped
  • 80 mlolive oil
  • 2 tbsplemon juice
  • to tastefine sea salt and black pepper

Method

  1. Start by washing the 2 romaine hearts thoroughly under cold running water to remove any dirt. Shake off excess water and pat them dry with a clean kitchen towel. Slice the romaine hearts into thin strips, about half an inch wide, and place them in a large salad bowl.
  2. Next, trim the roots and any wilted parts from the 6 spring onions. Rinse them under cold water and pat dry. Slice them finely, using both the white and green parts, and add them to the bowl with the romaine.
  3. Take the bunch of dill and rinse it under cold water. Shake off excess moisture and pat dry. Remove the thick stems and finely chop the fronds. Add the chopped dill to the salad bowl, distributing it evenly over the romaine and spring onions.
  4. In a small bowl or measuring cup, combine 80 ml of olive oil with 2 tablespoons of lemon juice. Whisk them together until they are well combined. Season the dressing with fine sea salt and black pepper to taste, ensuring the mixture is balanced and flavorful.
  5. Pour the dressing over the salad ingredients in the bowl. Use clean hands or salad tongs to toss everything gently, ensuring the romaine, spring onions, and dill are evenly coated with the dressing. Be careful not to bruise the greens; they should remain crisp and vibrant.
  6. Taste the salad and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preference. The flavors should be bright and fresh, with the lemon providing a subtle tang.
  7. Serve the Maroulosalata immediately, accompanied by fresh bread to soak up the flavorful juices. The salad should be crisp and refreshing, with the dill adding a fragrant herbal note.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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