Traditional Greek Maroulosalata – Fresh, Simple & Delicious

Light, refreshing, and deeply rooted in Greek home cooking, Traditional Greek Maroulosalata is the definition of simplicity done right. Made with crisp lettuce, fragrant fresh dill, green onions, and a bright lemon–olive oil dressing, this classic Greek salad proves that you don’t need many ingredients to create something truly delicious.

Served alongside grilled meats, roasted fish, legumes, or enjoyed on its own, maroulosalata is a staple on Greek tables—especially during spring and summer. It’s clean, vibrant, and bursting with freshness, making it one of the healthiest and most beloved salads in Greek cuisine.

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What Is Maroulosalata?

The word “maroulosalata” comes from the Greek word marouli, meaning lettuce. At its heart, this dish is simply a Greek lettuce salad—but its simplicity is exactly what makes it special.

Unlike heavily dressed salads, maroulosalata relies on:

• Finely shredded lettuce
• Fresh herbs (usually dill)
• Bright lemon juice
• High-quality extra virgin olive oil

The result is a salad that feels light, hydrating, and refreshing, while still being incredibly flavorful.

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A Staple of Greek Home Cooking

Maroulosalata is not a restaurant invention—it’s a home-cooked classic. In Greece, it’s commonly served:

• As a daily side dish
• With grilled meats like souvlaki or chicken
• Alongside fish and seafood
• During Lent or light meals
• At family lunches and casual dinners

It’s the kind of salad Greek grandmothers make without measuring, adjusting lemon and oil by taste and feel.

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Why This Salad Is So Loved

There’s a reason maroulosalata has stood the test of time. It offers:

• Crisp texture
• Bright, clean flavor
• Digestive benefits
• Minimal ingredients
• Quick preparation

It refreshes the palate, balances rich foods, and never feels heavy.

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The Importance of Finely Shredded Lettuce

One of the defining characteristics of authentic maroulosalata is thinly sliced lettuce. The lettuce is cut into fine ribbons rather than large chunks, allowing the dressing to coat every strand evenly.

Romaine lettuce is traditionally used because it holds its crunch while absorbing the lemony dressing beautifully.

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Fresh Dill: The Soul of the Salad

Fresh dill is essential. Its delicate, slightly grassy flavor adds depth and aroma that transforms simple lettuce into something distinctly Greek.

Parsley may appear in some regional versions, but dill is the most traditional and widely loved herb in maroulosalata.

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Lemon & Olive Oil: A Perfect Pair

The dressing is as pure as it gets:

• Freshly squeezed lemon juice
• High-quality extra virgin olive oil
• Salt and black pepper

There’s no vinegar, no sugar, and no mustard. The lemon provides brightness, the olive oil adds richness, and together they create a perfectly balanced dressing.

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Ingredients

• Romaine lettuce, finely shredded
• Fresh dill, finely chopped
• Green onions (spring onions), thinly sliced
• Fresh lemon juice
• Extra virgin olive oil
• Salt
• Freshly ground black pepper

That’s it—nothing extra, nothing unnecessary.

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Instructions

1. Wash and thoroughly dry the romaine lettuce.
2. Finely shred the lettuce into thin ribbons and place in a large bowl.
3. Add chopped fresh dill and sliced green onions.
4. Drizzle with fresh lemon juice and extra virgin olive oil.
5. Season with salt and freshly ground black pepper.
6. Gently toss with clean hands or tongs until evenly coated.
7. Taste and adjust seasoning if needed.
8. Serve immediately.

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Traditional Greek Technique: Toss by Hand

In Greece, maroulosalata is often tossed gently by hand. This helps:

• Lightly soften the lettuce
• Evenly distribute the dressing
• Release the aroma of the dill

Just be gentle—you want the lettuce crisp, not wilted.

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Tips for the Best Maroulosalata

• Use the freshest lettuce possible
• Dry lettuce thoroughly to prevent watering down the dressing
• Add lemon juice gradually and taste as you go
• Use high-quality Greek olive oil for authentic flavor
• Serve immediately for best texture

Simple steps make a big difference.

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Popular Variations

While the classic version is minimalist, you may find variations across Greece:

Maroulosalata with Feta
Add crumbled feta cheese for extra richness.

Maroulosalata with Cucumber
Thinly sliced cucumber adds extra crunch and hydration.

Creamy Maroulosalata
Some regions add a spoonful of Greek yogurt for a creamy texture.

Garlic-Lemon Version
A tiny bit of grated garlic adds punch, though not traditional everywhere.

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Is Maroulosalata Healthy?

Absolutely. This salad is:

• Low in calories
• Rich in fiber
• High in antioxidants
• Packed with vitamins A and K
• Heart-healthy thanks to olive oil

It fits perfectly into Mediterranean, vegetarian, and clean-eating lifestyles.

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When to Serve Maroulosalata

This salad is ideal for:

• Everyday meals
• Summer lunches
• Greek mezze spreads
• Seafood dinners
• Light, refreshing sides

It pairs beautifully with grilled lamb, fish, chicken, or legumes.

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Storage Tips

Maroulosalata is best eaten fresh, but if needed:

• Store undressed lettuce separately
• Keep dressing in a small jar
• Toss just before serving

Once dressed, the salad should be eaten the same day.

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Why This Recipe Works

This recipe works because it respects tradition. It doesn’t try to reinvent or complicate what is already perfect. Every ingredient is purposeful, and the balance between acidity, richness, and freshness is what makes maroulosalata timeless.

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A Taste of Greece at Home

Maroulosalata is more than just a salad—it’s a reflection of Greek culinary philosophy: fresh ingredients, simple preparation, and bold natural flavors. One bite instantly transports you to a sunlit Greek table by the sea.

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Final Thoughts

Traditional Greek Maroulosalata – Fresh, Simple & Delicious is proof that the most memorable dishes are often the simplest. Crisp lettuce, fragrant dill, bright lemon, and golden olive oil come together in perfect harmony.

Once you make it, you’ll understand why Greeks never tire of this salad.