Description
Light, refreshing, and bursting with fresh herbs, Greek Lettuce Salad (Maroulosalata) is a simple yet flavorful dish that pairs perfectly with any Mediterranean meal. It’s also easy to double or triple to serve as a showstopper at any gathering.
Ingredients
Units
For the Salad:
- 2 bunches hearts of romaine, chopped (about 4 cups chopped romaine)
- 2-3 green onions, thinly sliced
- 1 bunch dill, chopped (about 1/3 cup chopped dill)
- 1/2 bunch mint, chopped (about 1/4 cup chopped mint)
- 1 cup crumbled feta cheese, plus more for garnish
For the Dressing:
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice (from 1 large lemon)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Kosher salt
- Fresly ground black pepper, to taste
Instructions
- Chop and wash the romaine, green onions, dill, and mint.
- In the bottom of the serving bowl, whisk together lemon juice, dried oregano, olive oil, salt, and pepper.
- Toss the chopped veggies & most of the cheese with the dressing. Top with reserved crumbled feta and extra herbs for garish, and serve immediately.
It’s best to serve lettuce salads like this right after tossing in the dressing. For meal prep or to store, it’s best to store the dressing separately from the other ingredients. Keeps in the fridge, undressed, for up to 2 days. Dress right before serving.