Maroulosalata – Greek Lettuce Salad

I must confess, I’m an order-salad-as-a-main-dish-at-a-restaurant kinda girl. I know this is a highly divisive issue, so I figured I’d just come out and say it (Phew! Feels good to be honest). Even with this one, you can easily make it a full meal with pan-seared steak or baked chicken breast on top. As you can see, I love a good salad, and this Maroulosalata recipe (it’s even fun to say – pronounced “mah-roo-loh-sah-LAH-tah”) is one of my go-to favorites to make. It’s so simple, but that’s what makes it great!

Authentic Maroulosalata is known for finely chopped romaine lettuce for several reasons – the light and delicate texture makes the salad easier to mix with the dressing, and it improves the flavor absorption of the dressing. It’s also easier to serve and eat. We aren’t making Caesar Salad or Cobb Salad, where a rough chop will do. We’re looking for finely chopped ribbons. 

• 1 head romaine, 1 lb or 2 hearts romaine lettuce
• 5 green onion or scallions, chopped (2/3 cup)
• 1 bunch fresh dill, chopped (2-3 Tbsp)
• 4 oz feta cheese, crumbled
• 1/3 cup extra virgin olive oil
• 1 large lemon, juiced (3 Tbsp)
• 1/4 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper