Marouli salad or maroulosalata (Greek lettuce salad) comes together with only five ingredients! Well, six if you add feta cheese, but still, it’s so easy to make, and everyone loves it.  This delicious salad reminds me of Easter, where marouli salata is always on the table and goes perfectly with roasted lamb, Greek lemon potatoes, pita bread, and tzatziki. This Greek version of a green salad is full of flavour and is made with thinly sliced romaine lettuce hearts, fresh dill, green onions and a simple vinaigrette. 

RECIPE TIPS 

• Thinly slice the romaine hearts, green onions and dill. This is what gives marouli salad its signature look.
  
  
  
• Pour the dressing over the salad just before serving it so it doesn’t become soggy.
  
  

• This recipe for marouli salad is a great base, but you can get creative and add sliced red pepper, yellow pepper, cucumbers, or cherry tomatoes. Other delicious additions to marouli salad are crumbled feta cheese or goat cheese. You can use ingredients you have on hand or that you usually like to add to your salads!

INGREDIENT NOTES 

Romaine hearts: The romaine lettuce should be sliced very thin. Romaine lettuce is most commonly used when making marouli salad.

Green onions:  You can use the green and white parts of the onion, but first wash and cut about 1/4″ off the ends. Scallions are the same as green onions so depending on how they’re labelled in the grocery store, you can use either scallions or green onions for this recipe. Spring onions are different because they have a much larger bulb, so they cannot be substituted for green onions in this recipe.  

White wine vinegar: If you don’t have white wine vinegar, you can substitute equal amounts of red wine vinegar or use fresh lemon juice. This simple dressing for marouli salad is just olive oil and white wine vinegar. I’d recommend starting with two tablespoons of olive oil and two tablespoons of white wine vinegar, and then once you try the salad, you can always add a little extra vinegar or olive oil.

​HOW TO MAKE MAROULI SALAD: STEP BY STEP 

STEP 1: Wash and prep the veggies. Rinse the romaine lettuce hearts, green onions, and fresh dill with cold water.  Pat the green onions and fresh dill dry with a paper towel.  Use a salad spinner or paper towel to dry the lettuce really well.  Thinly slice the romaine lettuce.  De-stem and thinly dice the fresh dill.  Cut approximately 1/4″ off the ends of the green onions and thinly slice them (use the green and white parts for the salad).  Add the salad ingredients to a large bowl. 

STEP 2: Make the salad dressing. Combine the olive oil and white wine vinegar in a small bowl. Pour the dressing over the salad and mix together. Add in the salt and pepper and adjust to taste.

STORING AND SERVING 

​This salad is best when enjoyed right away. If you’d like to prep ahead of time, then the salad and vinaigrette can be made beforehand, but it’s best to keep them separate until you’re ready to eat! Serve marouli salad with fresh bread, grilled meat, and Greek lemon potatoes for a delicious and complete meal.

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