Maroulosalata (Green Salad With Feta and Dill)

By Farideh Sadeghin

Published July 9, 2024

Maroulosalata (Green Salad With Feta and Dill)
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(922)
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
  • 2romaine hearts, trimmed and thinly sliced (about 10 cups)
  • Ice 
  • 1cup crumbled feta cheese
  • ¾cup lightly packed fresh dill fronds
  • 4scallions, trimmed and thinly sliced 
  • ⅓cup olive oil
  • 3tablespoons fresh lemon juice
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

192 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 5 grams protein; 314 milligrams sodium

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
922 user ratings
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Comments

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.

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 :)

Evelyn

Made as written and very refreshing and tasty. Pairs well with the Ras el Hanout Chickpea and Spinach Stew for a vegetarian meal.

CA

1. Dill: key ingredient 2. Options: chives 3. Dressing: mash some feta when emulsifying oil & lemon 4. Dressing Options: shallot, chives

Jane

Add mint, as others have suggested. Light, refreshing, delightful!

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Credits

By Farideh Sadeghin

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