When most people think of Greek salad, they picture tomatoes, cucumber and a slab of feta. But sit down at a family table in Greece in the warmer months and there's a good chance you'll be passed a bowl of maroulosalata instead.
Maroulosalata literally means lettuce salad, and it's one of the simplest, freshest things in the Greek kitchen. Cos lettuce is shredded into fine ribbons, tossed with spring onion and a big handful of dill, then dressed with olive oil and lemon. That's it. It's the salad that sits next to the roast lamb, the grilled fish and the bowl of chips, and it's always the first one empty.
My version adds a few things I love: thin half-moons of cucumber for crunch, fresh mint alongside the dill, and chunks of good Greek feta folded through so you get a creamy, salty bite in every forkful. It's part of my Greek Summer Series, and it's the side I'll be making on repeat all season.
Why this maroulosalata works
Shredding the lettuce finely is the whole trick. Thin ribbons hold the dressing in every bite and feel completely different to torn leaves.
Dry, cold lettuce stays crisp. Wet leaves dilute the dressing and go limp fast.
Lots of herbs. Dill is traditional, and mint adds a cooling lift that's perfect in summer.
A punchy lemon dressing with zest as well as juice keeps it bright against the salty feta.
Feta in irregular chunks, half folded through and half on top, so it doesn't break down into the dressing.
How to serve it
Next to slow-roasted lamb or lamb chops off the grill
With grilled fish or prawns and a big bowl of lemony potatoes
As part of a Greek spread with dips, bread and olives
Piled into a pita with souvlaki
Dress it at the very last minute and bring it straight to the table.
Frequently asked questions
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Maroulosalata is a traditional Greek lettuce salad made with finely shredded cos lettuce, spring onions and fresh dill, dressed with olive oil and lemon or vinegar. It's eaten across Greece, especially in spring and summer, and often served alongside roast lamb or grilled meats. This version adds cucumber, mint and feta.
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You can prep maroulosalata ahead, but don't dress it until you're ready to serve. Shred the lettuce, slice the spring onions and cucumber, and chop the herbs up to a few hours in advance. Store them in a container lined with paper towel in the fridge. Whisk the lemon dressing separately and toss everything together just before serving.
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Wash the cos lettuce, dry it thoroughly in a salad spinner or with a clean tea towel, then chill it until cold and crisp before shredding. Any water left on the leaves will water down the dressing and make the maroulosalata soggy. Dressing it at the last minute keeps the ribbons crunchy.
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Maroulosalata is a classic side for roast lamb, lamb chops, grilled fish, souvlaki and lemony Greek potatoes. Its fresh, sharp flavour cuts through rich and grilled food. It also works as part of a Greek mezze spread with tzatziki, olives and warm bread.
Maroulosalata: Greek Lettuce Salad with Feta, Dill and Mint
Serves 4 to 6 · Prep 15 mins · No cooking
Ingredients
Salad
2 baby cos lettuces, very finely shredded
4 spring onions, thinly sliced
1 Lebanese cucumber, skin on, sliced into thin half-moons
1/2 cup fresh dill, finely chopped
1/4 cup fresh mint leaves, finely sliced
150 g good-quality Greek feta, broken into chunks
Lemon dressing
60 ml extra virgin olive oil
30 ml fresh lemon juice
1 tsp finely grated lemon zest
1/4 tsp fine sea salt, to start
Freshly cracked black pepper
Method
Wash and thoroughly dry the lettuce, then chill until crisp. Shred very finely into thin ribbons.
Thinly slice the spring onions and cucumber. Chop the dill and slice the mint.
Whisk the olive oil, lemon juice, zest, salt and pepper together. Taste, remembering the feta will add salt.
Just before serving, toss the lettuce, spring onions, cucumber, dill and mint with the dressing until lightly coated.
Gently fold through half the feta. Transfer to a platter, scatter over the rest of the feta and serve straight away.
Recipe Notes
Dress at the last minute so the lettuce stays crisp.
Storage: best eaten fresh. Undressed prepped salad keeps for up to 1 day in the fridge.