Maroulosalata (Greek Lettuce Salad)

Fresh Maroulosalata topped with feta, surrounded by mint leaves, lemon halves, and honey for garnish.

5 from 2 votes

Maroulosalata (Greek Lettuce Salad)

This Maroulosalata (Greek Lettuce Salad) is crisp, refreshing, and full of bright Mediterranean flavor. Finely sliced romaine, fresh herbs, a tangy lemon-honey dressing, and creamy feta come together in the simplest yet most irresistible salad.

Prep Time15

Cook Time0

Total Time15

Course: Lunch, Salad, Side Dish

Cuisine: Greek

Keyword: greek lettuce salad, maroulusalata

Servings:

Calories: 250kcal

Author: Joanna Cismaru

Ingredients

For The Salad

2 large heads romaine lettuce finely sliced, almost shredded
4 green onions thinly sliced
¼ cup fresh dill chopped
¼ cup fresh mint chopped
½ cup feta cheese crumbled

For The Dressing

⅓ cup extra virgin olive oil
3 tablespoons lemon juice freshly squeezed
2 tablespoons honey
salt and pepper to taste

US Customary - Metric

Instructions

In a large bowl, combine the shredded romaine, sliced green onions, chopped dill, and chopped mint.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat.
Top with crumbled feta cheese. Serve immediately or chill for 10–15 minutes before serving.

Notes

Prep the lettuce right. Slice the romaine into very thin ribbons. Thick chunks won’t absorb the dressing as well.
Herbs are everything. Use fresh dill and mint for authentic flavor. Parsley can work in a pinch, but it won’t have the same freshness.
Balance the dressing. Taste the lemon honey mix before pouring it on. Add more honey if it’s too tart or more lemon if it’s too sweet.
Feta options. Use good quality feta in brine if you can find it. It crumbles beautifully and adds the perfect creamy saltiness.
Best served fresh. Dress the salad just before serving so the romaine stays crisp. Once dressed, it’s best enjoyed the same day.

Nutrition