by Meli C


The Maroulosalata is a classic Greek salad consisting of thinly shredded Romaine lettuce. It’s surprisingly packed with flavor, while being light and refreshing, and perfect for summer.

I was inspired to make this salad at home after having a great one at Mandolin, one of my favorite Greek restaurants in Miami.

My version has a few variations from the traditional recipe, which typically doesn’t include tomatoes or cucumbers.

1/2 cup extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp dill (chopped fresh or this kind)
1 romaine lettuce, shredded very finely
1/2 cup sliced cherry tomatoes
1 cucumber, thinly sliced
1 tbsp crumbled feta cheese (I use this non-fat kind, the kind with Mediterranean Herbs)
Sea salt and ground pepper, to taste

In a large bowl, combine the lettuce, cucumbers and tomatoes. Add the crumbled feta cheese and toss. Separately, mix the oil, lemon, dill, salt and pepper.

Slowly pour half of the dressing onto the salad and toss. Only add dressing until the salad is well covered. You may not need all of the dressing, depending on the amount of lettuce.

Maroulosalata is best served immediately, to make sure that it stays crunchy and fresh. It goes great with fish, try it with this recipe.


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