Salads

Greek Lettuce Salad – Maroulosalata

This salad is ALWAYS a good idea!
In Greek we call it Maroulosalata — light, fresh, and packed with flavour from just a handful of simple ingredients.
It’s perfect for BBQs, seafood dinners, Christmas celebrations, or even a hot weeknight when cooking feels like too much.

Liz’s tip? Prep it the day before by storing the ingredients separately — then toss with the dressing right before serving for the perfect crunch.

Basic information

Serves:

6 (as a side)

Difficulty:

Easy

Prep time:

10 mins

Cook time:

Ingredients

Salad:

1 large iceberg lettuce
3–4 spring onions (shallots), thinly sliced
⅓ cup chopped fresh dill (or use ½ cup parsley)
150g Greek feta cheese, crumbled

Dressing:

½ cup extra virgin olive oil
⅓ cup fresh lemon juice
1 heaped tsp Dijon mustard
½ tsp dried oregano
½ tsp salt
½ clove garlic, grated or crushed

Method

01.

Cut iceberg in half, then thinly shred. Wash thoroughly and dry using a salad spinner. Add to a large bowl.

02.

Add spring onion and chopped dill (or parsley).

03.

Crumble in feta cheese.

04.

In a jar, combine all dressing ingredients and shake until well mixed.

05.

When ready to serve, pour dressing over salad and toss gently to coat.