Greek Lettuce Salad
Greek Lettuce Salad, or Maroulosalata, is a light and refreshing traditional Greek salad made with shredded cos lettuce, scallions, cucumbers, and dill, tossed in a simple olive oil and vinegar dressing. This quick and healthy vegan Greek salad is the perfect fresh side for any Mediterranean meal.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegan
Ingredients
For the salad:
1 head of cos lettuce, finely shredded
4 scallions, cleaned and finely sliced
1 medium cucumber, chopped into even-sized pieces
2 tablespoons fresh dill, finely chopped (optional)
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons vinegar
Sea salt, to taste
Cracked black pepper, to taste (optional)
Instructions
- Wash and thoroughly dry the lettuce using a salad spinner or kitchen towels.
- Finely shred the lettuce and slice the scallions. Dice the cucumber and finely chop the dill if using.
- Place all the salad ingredients into a large bowl.
- In a separate bowl, whisk together the olive oil, vinegar, salt, and pepper until combined.
- Pour the dressing over the salad just before serving and toss everything until evenly coated.
- Serve immediately for optimal freshness and texture.
Notes
- Substitute cos lettuce with Romaine, baby cos, or iceberg.
- Add red onion, parsley, or mint for variety.
- Enhance with crumbled feta or olives for a richer flavor.
- Mix in cherry tomatoes or radishes for added color.
- Store chopped veggies (undressed) in the fridge for up to 2 days.
- Keep the dressing separate and add it only before serving.
Find it online: https://cookingwithsarah.com/greek-lettuce-salad/
