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(1,186)
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
1,186 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.

Tammy Z

Added chick peas for a quick protein boost!

Marin cook

I hate when people adapt a recipe as much as the rest NYT person, but a little red onion and garlic doesn’t hurt. I lied: a crouton or pita chip doesn’t hurt either.

Emily

Do you put the chopped lettuce in ice water or the romaine heads before chopping?

Laurie

Because the ingredient list specifies chopped, and the instructions don't then say to chop, I would chop it first then soak then dry.

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Credits

By Farideh Sadeghin

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