Maroulosalata (Green Salad With Feta and Dill)
Published July 9, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2romaine hearts, trimmed and thinly sliced (about 10 cups)
- Ice
- 1cup crumbled feta cheese
- ¾cup lightly packed fresh dill fronds
- 4scallions, trimmed and thinly sliced
- ⅓cup olive oil
- 3tablespoons fresh lemon juice
- Salt and pepper
Preparation
- Step 1
Place the lettuce in a large bowl and cover with ice water. Let soak for 15 to 20 minutes to get crisp, then drain. Dry the lettuce either in a salad spinner or using towels, then transfer to a large bowl.
- Step 2
Add the feta, dill and scallions, and drizzle with olive oil and lemon juice. Season with salt and pepper, toss to combine and serve.
Private Notes
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Cooking Notes
Tom
Made this tonight with homegrown romaine. Our romaine has been a bit flimsy and this method magically crisped it up and made a huge difference! Delicious and so easy. We will be making it again(planted too much romaine!).
Rena (a Greek home cook)
One directional note I would add, if you are not doing this already, is to be sure to individually separate the romaine leaves from the core before you chop them. You will be left with a conical romaine core. Pare away the outer part and bottom of the core and you will be left with a little piece of yumminess! This will also prevent the bitter outer core from ending up in the salad. This salad can also made with red wine vinegar in lieu of lemon juice and still tastes delicious!
Lynne
I make this on the regular - additions: arugula, which is a nice contrast with the romaine, sliced green onion, diced red radishes and peas (fresh or frozen). Add dijon and finely chopped shallot to the dressing, swapping vinegar for the lemon juice. Delish.
Rena (a Greek home cook)
I will also add that although salad made with romaine does not need to be sliced into thin ribbons, this salad in particular benefits from this technique b/c it allows the dressing to get in and around the ribs of the lettuce. That being said, as many Greek cooks as you find, you will find versions of every Greek recipe! It is my belief that Greek cooking is at its core based on necessity, resourcefulness and ingenuity; truly a farm to table cuisine making the most of what ever is available!
LT
This salad was phenomenal! It will be on repeat in my household. A welcome change from traditional Greek salad. A winner!
Nancy
Served this with Ali Siegel’s scampi with Orzo, and it was a total hit. I love the technique of ice water-soaking the romaine. And it’s so simple with the dill, feta and lemon. Flavors really work with the shrimp and garlic. A lemony feast!
Stephanie
I have been making this for years and a nice suggestion is to add mint to this salad! I promise you won't regret it :)
R
So easy and tasty!
Other Bob
Recipe doesn't mention the dill fronds. Did you chop them?
Brendan Hasenstab
One tip: Find Bulgarian Feta for this salad!! It works wonderfully. And we will definitely be making it again—soon! Even if none of the ingredients are “season sensitive” here in the USA.
Brendan Hasenstab
One tip: Find Bulgarian Feta for this dish!! It works wonderfully. As in, our college-aged daughter had three bowls of it, and asked for the recipe. Total victory, this one! Will be making it again soon. And so happy to note it uses ingredients that are available all year round in the USA.
Stephanie
I have been making this for years and a nice suggestion is to add mint to this salad! I promise you won't regret it :)
Kate
Lovely salad!
Sara
This is the classic Greek "spring salad," and I make it frequently, since romaine and dill are available year round in the States. Once, when I returned to Athens in June, I went to the greengrocer and did not see romaine or dill, so I asked the proprietor. He laughed at me and said "those belong to the past!" In Greece, all produce is seasonal!
RosebudTX
Wow! This is fantastic. So simple and delicious. Wouldn’t change anything!
Dorothea
I am also a "home" Greek cook. Learned so many valuable lessons in the kitchen from our YiaYia. She came to America from a village high in the mountains with a tiny open outdoor oven. She was an exceptional cook and baker. This salad was often on her kitchen table in the summer. We grew up garden to table out of necessity and better off for the experience.
paula
I have always made this with fresh lime juice rather than lemon.
JLR
This was the only salad I'd eat when we went to the still-marvelous Elias's Corner in Astoria. My only real innovation in the intervening decades is to mash some of the feta and use that to emulsify the oil and lemon so that the dressing clings better and is more even.
Bob
This is one of those dishes where you're aware of every individual ingredient and marvel at how each one is works perfectly with the others. My new favorite salad!
lizzy g
DEELISH! Made it this evening and it was a total hot. Amounts were approximated since we were at someone’s under-equipped beach house. Used half a lemon which was sufficient. We all agreed this is our new go-to salad!
Suzanne B
Simple flavours Delicious
Rena (a Greek home cook)
I will also add that although salad made with romaine does not need to be sliced into thin ribbons, this salad in particular benefits from this technique b/c it allows the dressing to get in and around the ribs of the lettuce. That being said, as many Greek cooks as you find, you will find versions of every Greek recipe! It is my belief that Greek cooking is at its core based on necessity, resourcefulness and ingenuity; truly a farm to table cuisine making the most of what ever is available!
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