I can never resist how crisp romaine, salty feta, and fresh herbs come together in this Maroulosalata. It’s the kind of bright Greek salad that disappears fast from the table.

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I’m obsessed with Maroulosalata because it hits that rare salad sweet spot: crisp, salty, bright, and totally satisfying without trying too hard. I love how romaine brings that loud crunch, the kind I actually crave, not just tolerate because I “should eat a salad.” And feta?

That briny little punch gets me every time. This is the salad I want next to grilled meat, tucked into a lunch spread, or eaten straight from the bowl while I stand at the counter.

No fuss. Just fresh, sharp, ridiculously refreshing Greek lettuce salad that makes me keep going back for one more bite.

Ingredients

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Romaine brings that cold, crisp crunch you want in every forkful.
Cucumber keeps it fresh and juicy, especially on warm days.
Red onion adds a sharp bite, but it’s not too bossy.
Feta makes it creamy, salty, and honestly way more satisfying.
Dill gives the salad that classic Greek, garden-fresh vibe.
Parsley brightens everything up without stealing the spotlight.
Mint makes each bite feel cool, clean, and a little unexpected.
Olive oil ties it together with richness that still feels light.
Lemon juice wakes everything up.
You’ll taste the difference.
Vinegar adds tang, so the salad doesn’t taste flat.
Garlic brings a tiny kick, because bland salads are sad.
Oregano adds that cozy, herby Greek flavor we all love.
Plus, olives or capers bring salty little pops if you’re into that.
Basically, it’s crunchy, fresh, and healthy without feeling like homework.

Ingredient Quantities

1 large head romaine lettuce, washed and torn into bite sized pieces (about 8 to 10 cups)

1 small cucumber, peeled if desired and thinly sliced

1 small red onion, thinly sliced

4 ounces feta cheese, crumbled

2 tablespoons fresh dill, chopped

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh mint, chopped

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice (about 1 lemon)

1 tablespoon red wine vinegar

1 small garlic clove, minced or grated

1 teaspoon dried oregano

Salt to taste (about 1/2 teaspoon) and freshly ground black pepper to taste

Optional: 2 tablespoons Kalamata olives, pitted and halved or 1 tablespoon capers

How to Make this

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1. Tear the romaine into bite sized pieces, place in a large bowl, and pat dry with a clean towel or use a salad spinner to remove excess water.

2. Add the thinly sliced cucumber and red onion to the bowl with the lettuce.

3. In a small bowl or jar combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper; whisk or shake until emulsified.

4. Chop the dill, parsley, and mint and add the herbs to the salad.

5. Pour about two thirds of the dressing over the salad and toss gently to coat evenly, saving the rest to adjust seasoning if needed.

6. Crumble the feta over the top and gently fold it into the salad so some larger crumbles remain.

7. Taste and add more dressing, salt, or pepper as needed.

8. If using, scatter Kalamata olives or capers over the salad and give one final gentle toss.

9. Transfer to a serving bowl or platter and serve immediately so the lettuce stays crisp.

Equipment Needed

1. Large salad bowl
2. Salad spinner or clean kitchen towel
3. Chef’s knife
4. Cutting board
5. Small bowl or jar with lid for the dressing
6. Whisk or fork for emulsifying the dressing
7. Measuring spoons
8. Citrus juicer or reamer
9. Salad tongs or large serving spoon

FAQ

Can I make this salad ahead of time? You can wash, tear and store the greens and chop vegetables separately for up to 24 hours. Hold dressing and cheese until just before serving to keep the lettuce crisp.

How can I prevent the lettuce from becoming soggy? Dry lettuce thoroughly in a salad spinner and dress the salad just before serving. Toss gently and serve immediately.

Can I substitute other herbs or omit them? Yes. Parsley, dill and mint each add brightness, but you can use a combination you prefer or increase one herb if you need to omit another.

Is there an alternative to feta for a dairy free version? Use a firm, tangy dairy free ricotta or omit the cheese and add toasted nuts or seeds for texture and savory contrast.

How can I adjust the dressing for more acidity or oiliness? Increase lemon juice or red wine vinegar for more acidity. Add more olive oil for a richer mouthfeel. Taste and adjust seasoning as you go.

Can I add protein to make it a main dish? Yes. Grilled chicken, shrimp, canned tuna or chickpeas all pair well and turn this into a satisfying meal.

Greek Lettuce Salad (Maroulosalata) Recipe Substitutions and Variations

Romaine lettuce substitutions:
- Butter lettuce or Bibb for a softer, tender leaf
- Baby spinach for a mild, nutrient dense option
- Arugula or mixed peppery greens to add a peppery bite
- Belgian endive for a crisp, slightly bitter crunch
Feta cheese substitutions:
- Goat cheese (chevre) for tangy creaminess
- Ricotta salata for a milder, crumbly texture
- Queso fresco for a milder, salty fresh cheese
- Halloumi, sliced and lightly grilled for chew and saltiness
Fresh herb substitutions (dill, parsley, mint):
- Basil for aromatic sweetness
- Chives for a mild onion note
- Cilantro for a bright, citrusy lift
- Tarragon for a hint of anise like complexity
Kalamata olives or capers substitutions:
- Green olives, sliced, for a firmer, less fruity olive flavor
- Sun dried tomatoes, chopped, for concentrated sweet umami
- Roasted red peppers, diced, for sweet smokiness
- Anchovy fillets, minced, to add salty savory depth

Pro Tips

1. Dry the lettuce really well before dressing it. A salad spinner or clean tea towel makes the difference between crisp, crunchy romaine and a soggy one.

2. Mix the dressing and taste it before adding to the greens. If it feels too sharp, add a teaspoon of honey or a splash more olive oil to round it out. Save some dressing to finish after tossing so you can adjust seasoning.

3. Chop the herbs by hand and add them last so their bright aroma stays fresh. Mint and dill are delicate; a quick chiffonade keeps their texture light and prevents bruising.

4. Crumble the feta with your fingers into larger pieces instead of finely crumbling. Those creamy pockets of cheese give a nicer contrast to crunchy lettuce and bright herbs.

Greek Lettuce Salad (Maroulosalata) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can never resist how crisp romaine, salty feta, and fresh herbs come together in this Maroulosalata. It’s the kind of bright Greek salad that disappears fast from the table.

Servings

servings

Calories

220

kcal

Equipment: 1. Large salad bowl
2. Salad spinner or clean kitchen towel
3. Chef’s knife
4. Cutting board
5. Small bowl or jar with lid for the dressing
6. Whisk or fork for emulsifying the dressing
7. Measuring spoons
8. Citrus juicer or reamer
9. Salad tongs or large serving spoon

Ingredients

1 large head romaine lettuce, washed and torn into bite sized pieces (about 8 to 10 cups)
1 small cucumber, peeled if desired and thinly sliced
1 small red onion, thinly sliced
4 ounces feta cheese, crumbled
2 tablespoons fresh dill, chopped
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh mint, chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon red wine vinegar
1 small garlic clove, minced or grated
1 teaspoon dried oregano
Salt to taste (about 1/2 teaspoon) and freshly ground black pepper to taste
Optional: 2 tablespoons Kalamata olives, pitted and halved or 1 tablespoon capers

Directions

Tear the romaine into bite sized pieces, place in a large bowl, and pat dry with a clean towel or use a salad spinner to remove excess water.
Add the thinly sliced cucumber and red onion to the bowl with the lettuce.
In a small bowl or jar combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper; whisk or shake until emulsified.
Chop the dill, parsley, and mint and add the herbs to the salad.
Pour about two thirds of the dressing over the salad and toss gently to coat evenly, saving the rest to adjust seasoning if needed.
Crumble the feta over the top and gently fold it into the salad so some larger crumbles remain.
Taste and add more dressing, salt, or pepper as needed.
If using, scatter Kalamata olives or capers over the salad and give one final gentle toss.
Transfer to a serving bowl or platter and serve immediately so the lettuce stays crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.