Maroulosalata (Easy Greek Lettuce Salad)
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
Every Greek family has that one salad. The one that appears beside almost every meal without anyone really thinking about it. For me, it’s Maroulosalata. Growing up, there was almost always a big large bowl of finely shredded romaine lettuce, green onions, and fresh dill sitting in the middle of the table. Whether we were eating grilled souvlaki, roast chicken, lamb, or fish, this simple Greek romaine lettuce salad was always there.
Some days my family added cucumber.
Other days someone would toss in a handful of tomatoes.
But the foundation never changed.
Fresh romaine, dill, scallions, olive oil, and a splash of either red wine vinegar or lemon juice.
Years later, feta cheese officially became part of our permanent family version, and honestly, I can’t imagine making it any other way.
I truly serve this salad almost every single day during the summer.
It’s fresh.
It’s crunchy.
And it’s incredibly simple.
And because the lettuce is shredded into thin ribbons, every forkful has the perfect balance of lettuce, dill, feta, and dressing.
That’s probably why my kids are completely obsessed with it.
It’s also the recipe I’m asked to share more than almost any other.
Sometimes the simplest recipes really are the ones people remember.
At a Glance
- Ready in just 15 minutes
- Fresh, crisp, and full of flavor
- The perfect side dish for grilled meals
- Made with everyday ingredients
- Great for BBQs and family dinners
- A traditional Greek favorite
Ingredients:
- 3-4 small heads romaine lettuce, finely shredded
- 3 green onions, thinly sliced
- 1/4 cup fresh dill, finely chopped
- 1 cup crumbled feta cheese
- 1/3 cup olive oil
- 3 tbsp red wine vinegar or fresh lemon juice
- 1 tsp salt (or more depending on preference)
- 1/2 tsp fresh black pepper
Instructions:
- Wash the romaine lettuce thoroughly in cold water, then dry it well using a salad spinner or paper towels.
- Finely shred the lettuce into thin ribbons and place it in a large serving bowl.
- Add the sliced green onions, chopped fresh dill, and crumbled feta cheese to the bowl.
- Drizzle the olive oil evenly over the salad, followed by the red wine vinegar or fresh lemon juice.
- Season with the salt and freshly cracked black pepper.
- Gently toss everything together until the romaine is evenly coated and the feta and herbs are well distributed throughout the salad.
- Taste and adjust the seasoning if needed, adding a little more lemon juice, vinegar, salt, or pepper to suit your taste.
- Serve immediately while the lettuce is crisp and fresh.
- This salad is delicious alongside grilled chicken, steak, souvlaki, lamb, fish, or warm pita bread with tzatziki.
- Don't forget to rate this recipe and leave a comment!
Why This Maroulosalata Works
What I love most about Maroulosalata is that it proves a salad doesn’t need dozens of ingredients to be memorable.
Every ingredient has a purpose.
The shredded romaine lettuce stays crisp while soaking up the dressing.
The fresh dill adds that unmistakable Greek flavor.
The green onions bring just enough bite without overpowering the salad.
The feta cheese adds creamy, salty richness.
A generous drizzle of olive oil and a splash of red wine vinegar (or fresh lemon juice) tie everything together.
That’s it.
Simple ingredients.
Big flavor.
And somehow it’s always the first salad to disappear.
Maroulosalata: Notes From My Kitchen
This is one of those recipes I could probably make with my eyes closed.
I’ve watched my family make it for years.
Now my own kids ask for it all the time.
I think that’s because every bite feels balanced.
Nothing is trying to steal the show.
Instead, every ingredient works together.
One thing I always do is shred the lettuce as finely as possible.
People sometimes ask why.
Because every forkful should include a little lettuce, green onion, dill, feta, and dressing.
No giant lettuce leaves falling off your fork.
No chasing ingredients around your plate.
Just the perfect bite every single time.
To me, that’s exactly what makes this salad so special.
Maroulosalata Tips That Make a Difference
Wash and Dry Your Lettuce Well
This is probably my biggest tip.
Wash the romaine leaves in cold water, then spin them dry in a salad spinner or gently pat them dry with paper towels.
Too much moisture prevents the dressing from coating the lettuce properly.
Dry lettuce equals better flavor.
Shred the Romaine Thinly
Whether you’re using whole heads or romaine hearts, slice the lettuce into thin ribbons.
This creates the texture that makes Maroulosalata so unique.
Fresh Herbs Matter
Fresh dill is one of the key ingredients.
Parsley also works beautifully if you’d like to mix in another herb, but dill should always be the star.
Feta Makes It Better
Traditional versions don’t always include feta, but in my house it’s become non-negotiable.
It adds creaminess, saltiness, and makes the salad feel just a little more substantial.
Make This Greek Romaine Lettuce Salad Your Own
Like many Greek dishes, every family has their own version.
You can easily customize yours by adding:
- Finely diced cucumber
- Cherry tomatoes
- Thinly sliced shallot
- Extra fresh herbs
- More feta cheese
I usually keep it simple, but that’s part of the beauty of this recipe.
It welcomes little variations while still staying true to its roots.
What to Serve with Maroulosalata
This Greek lettuce salad goes with just about everything coming off the grill.
Some of my favorite pairings include:
- Chicken souvlaki
- Pork souvlaki
- Grilled steak
- Lamb chops
- Grilled fish
- Burgers
- Roasted chicken
- Homemade pita bread with tzatziki
Honestly, if you’re cooking outside during the summer, there’s a good chance this salad will fit right in.
Add some grilled meat, warm pita, and a dollop of tzatziki and you’ve got what feels like a complete meal.
If you have a little extra time, homemade pita bread is absolutely worth making.
Warm, soft pita is perfect for scooping up every last bit of this salad, especially once the olive oil, feta, and dressing settle into the bottom of the bowl.
That final piece of pita soaking up all those flavors?
It’s honestly one of my favorite parts of the entire meal.
Frequently Asked Questions
What is Maroulosalata?
Maroulosalata is a traditional Greek lettuce salad made with finely shredded romaine lettuce, fresh dill, green onions, olive oil, and either lemon juice or red wine vinegar.
What should I serve with Maroulosalata?
It pairs beautifully with grilled souvlaki, chicken, steak, fish, lamb, burgers, pita bread, and tzatziki.
Can I make it ahead of time?
You can prep all the ingredients ahead, but wait to dress the salad until just before serving to keep the lettuce crisp.
Can I add cucumber?
Absolutely.
Many families include cucumber, and it’s a delicious addition.
Why is the lettuce shredded so finely?
The thin ribbons create the perfect texture and make sure every bite includes all of the flavors.
Why This Salad Never Leaves My Summer Table
Some recipes become family traditions because they’re complicated or reserved for special occasions.
This isn’t one of them.
Maroulosalata has earned its place at our table because it’s simple, dependable, and always delicious.
It’s the salad I grew up eating, the one my kids now ask for regularly, and the recipe that instantly reminds me of family dinners, backyard BBQs, and long summer evenings gathered around the table.
If you’ve never tried a traditional Greek lettuce salad, I hope this becomes the one you come back to again and again.
Sometimes the simplest recipes are the ones that stay with us the longest.
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Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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I’m so glad I found this recipe. I didn’t know this was the name of this salad but we had it at Zanta’s in Montreal in January. We loved it for its simplicity and exceptional right flavour. You are right – every ingredient serves a purpose. I have replicated it but I never write down what I do so now I have my guide. We had it tonight with grilled land chops and flatbread. Perfect summer meal. Thank you!
So happy you liked it, Pam! You can even try adding diced cucumber (small)! There are so many variations!