Greek lettuce salad

2025-10-13
see photos here

This version focuses on the classic combination found in Greek homes, which is heavy on the fresh dill and herbs.

Yields: 4 side servings
Prep time: 15 minutes

Ingredients

For the Salad:

  • 1 large head of romaine lettuce (or 2-3 heads of Little Gem or Cos lettuce)

  • 1/2 cup fresh dill, roughly chopped

  • 1/2 cup fresh mint leaves, roughly chopped (optional, but highly recommended)

  • 1/2 cup fresh flat-leaf parsley, roughly chopped

  • 4-5 spring onions (scallions), thinly sliced (white and light green parts)

  • 1 large cucumber, partially peeled (in stripes) and sliced

For the Dressing:

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons fresh lemon juice (about 1 lemon)

  • 1 teaspoon red wine vinegar

  • 1 small garlic clove, minced (optional)

  • 1/2 teaspoon dried oregano (preferably Greek)

  • Salt and freshly ground black pepper, to taste

For Serving (Optional but Traditional):

  • 4-5 Kalamata olives per serving

  • 1/4 cup crumbled feta cheese (use a block and crumble it yourself for better flavor and texture)

Instructions

  1. Prepare the Greens: Wash the lettuce, dill, mint, and parsley thoroughly. Spin them dry in a salad spinner or pat dry with a clean kitchen towel. This is crucial for the dressing to stick properly.

  2. Chop the Salad Base: Slice the romaine lettuce crosswise into thin ribbons (about 1/2-inch wide). Place them in a large salad bowl. Add the chopped dill, mint, parsley, sliced spring onions, and cucumber.

  3. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic (if using), and dried oregano. Season generously with salt and pepper. Whisk until the dressing is well combined and slightly emulsified.

  4. Combine and Toss: Just before serving, pour the dressing over the salad. Using clean hands or two large spoons, toss the salad gently but thoroughly, ensuring everything is evenly coated with the dressing.

  5. Garnish and Serve: Transfer the salad to a serving platter or individual plates. Top with Kalamata olives and generous crumbles of feta cheese. Give one final crack of black pepper over the top and serve immediately.

Tips for the Perfect Greek Salad

  • Don't Skip the Herbs: The generous amount of dill is what makes a true Maroulosalata. The mint adds a wonderful, refreshing layer.

  • Dry Your Greens: A wet salad will dilute the dressing, making it watery and less flavorful.

  • Dress at the Last Minute: To keep the lettuce crisp and vibrant, only dress the salad right before you serve it.

  • Quality Ingredients Matter: Use a good quality extra virgin olive oil and real feta cheese (made from sheep's or goat's milk, ideally from Greece) for an authentic taste.

  • Garlic Lover's Trick: For a subtle garlic flavor, rub the inside of your empty salad bowl with a cut clove of garlic before adding the greens.

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