This Marouli Salad is the perfect light summer dish. With only 8 ingredients (including the dressing) this salad can be whipped up in a flash. It’s made with all green vegetables like crispy romaine lettuce hearts, dill and cucumbers all tossed in a light zesty red wine vinaigrette and topped with tasty sheep’s feta.
Marouli Salad is a traditional greek dish, also known as Maroulosalata. Marouli is the Greek word for lettuce. Translated to English Maroulosalata means “lettuce salad.” Otherwise known as a Green Salad to us Westerners. Restaurant Greek food has been Americanized, for more information about authentic Greek food check out this guide!
What could be more flavorful in the summer time than a plate full of fresh greens with a light vinegarette? I know this sounds too plain and simple, but trust me, once you try this salad, you’re going to want to make it every week! The combination of romaine lettuce, with cucumber and dill is genius. I wish I could take some credit for it but that goes to the Greeks.
My family goes out to eat at greek restaurants a lot. My husband Cory is a picky eater and Greek Restaurants are often the only thing we can agree on. So by default I order Marouli salad often. I wanted to make the same salad at home so I started experimenting with this recipe a couple of years ago. I finally have the winning combination. In all honesty, I like homemade Maroulosalata better than takeout.
What Do You Need For Marouli Salad?
The 8 ingredients for this salad are easy to find at a traditional grocery store.
- Romaine Lettuce Hearts
- English Cucumbers
- Red Wine Vinegar
- Olive Oil
- Sheep or Goat Feta
If you don’t have these exact ingredients you can sub out certain ones for a similar flavor profile.
English Cucumbers – I prefer English cucumbers for this salad because the seeds are smaller and the skin is thinner. You can use regular cucumbers instead. Just peel the cucumbers, slice the cucumber in half lengthwise and scoop out the seeds with a spoon.
Scallions – You can sub out scallions with white onion, shallots or red onion if you don’t have scallions. I like using scallions for this tossed green greek salad because they look pretty and have a more subtile flavor than traditional onions.
Red Wine Vinegar – If you don’t have red wine vinegar you can use white wine vinegar or sherry vinegar for a similar effect. Just don’t use a dark vinegar like balsamic.
Sheep or Goat Feta – I try to use the highest quality sheep or goat feta I can find. I prefer feta from sheep and goats because their milk has a smaller casein molecule which makes them easier to digest. If you’re vegan you can swap out the feta for this Vegan Feta.
Dill – If you don’t have dill parsley works well too!
Let’s Make it!
This salad is simple enough to make so I don’t really think you need individual steps. But I do want to share some of my tips and tricks to help you make this salad tasty!
Pro Tip 1: Buy pre-washed organic romaine lettuce so that you don’t have to wash the greens. Not only is washing greens time consuming, but it actually makes your salad taste worse. Dressing cannot stick to wet lettuce. So if your lettuce even slightly wet the salad will taste flavorless because all of the dressing will slide off and pool at the bottom of your plate.
Why Should you Buy Organic Romaine Lettuce?
Leafy greens are often sprayed with a lot of pesticides. While root vegetables are free from pesticides (because they grow under ground) leafy greens often get sprayed heavily. If you have to use regular romaine make sure to wash it well. And make sure the lettuce is fully dry before assembling your salad. The best way to do this would be to wash the lettuce the day before.
More Summer Salad Recipes
- Rainbow Salad with Vegan Green Goddess Dressing
- Zucchini Carpaccio
- Vegan Roasted Broccoli Salad with Corn and Microgreens
🥬 Marouli Salad – Green Greek Salad
- Cutting Board
🥗 For the Salad
- 3 Romaine Hearts thinly sliced, remove dull leaves and tops of hearts
- 1 bunch Scallions (6) thinly sliced
- 1 bunch Dill shredded, stems removed
- 1-2 English Cucumbers halfed lengthwise and thinly sliced
- 6 oz Sheep or Goats Milk Feta
🥘 For the Dresing
- 1/4 C Lemon Juice 2 lemons
- 1/4 C Olive Oil
- 4 Tbsp Sherry or White Vinegar
- Prep the Veggies- Prep the romaine hearts by removing damaged outer leaves and trim off the soft green tops. Thinly slice the lettuce. Shred the dill and roughly chop. Next slice the cucumbers in half lengthwise and then slice them into 1/4 inch half rounds. Combine in a bowl.
- Make The Dressing – Combine the lemon juice, olive oil and vinegar into a bowl. Whisk together or pour them directly over the salad. Season with salt and pepper. Toss salad to evenly coat the slad
- Add the Feta – Sprinkle the feta over the salad. Enjoy!