Greek Salads
Marouli Salata Recipe (Greek Romaine and Spring Onion Salad)
Μαρουλοσαλάτα mah-roo-loh-sah-LAH-tah · Marouloasalata
Photo: Marouli Salata by AlMare, CC BY-SA 3.0. Placeholder until original photography is shot.
In short
Marouli salata is a Greek salad of finely shredded romaine or cos lettuce, spring onion and dill, dressed simply with olive oil and lemon. It is a spring salad, lighter and crisper than the tomato-and-feta horiatiki, and it is often paired specifically with lamb dishes at Easter.
Marouli salata is the salad that shows up specifically in spring, when romaine and cos lettuces are at their best, and it appears constantly alongside Easter lamb, where its crisp, clean brightness cuts through the richness of the meat far better than a heavier tomato salad would. It is lighter and considerably simpler than the more famous Greek horiatiki, built almost entirely around good lettuce rather than a mix of vegetables.
The technique, as with most simple Greek salads, is really about the cut: finely shredded lettuce, closer to a slaw than roughly torn leaves, gives a better texture and lets the dressing coat evenly.
Dill and spring onion are the traditional additions, both bringing a sharp, fresh note that plain lettuce alone would lack, and the whole thing takes minutes to put together.
Key preparation steps
- Shred romaine or cos lettuce finely.
- Slice spring onion thinly and chop fresh dill.
- Dress simply with olive oil and lemon.
- Toss and serve immediately.
The lettuce
Romaine or cos lettuce, with its sturdier, crisper leaves, holds up far better here than a soft butterhead variety, both in texture and in how well it takes the dressing without wilting immediately. Shred it finely with a sharp knife, closer to a fine slaw than roughly torn pieces.
Spring onion and dill
Thinly sliced spring onion, both the white and green parts, and a generous handful of chopped fresh dill are the two additions that turn plain shredded lettuce into a proper salad, giving sharpness and a clean, aromatic note. Some households add a little finely chopped fennel frond for extra freshness.
Dressing and serving
Dress simply with good olive oil and a generous squeeze of lemon, tossed through just before serving, since lettuce wilts quickly once dressed and this is not a salad that benefits from sitting around. Serve immediately, ideally alongside grilled or roasted lamb, where its crispness and acidity do real work cutting through the meat's richness.
Tips from my kitchen
Use romaine or cos, not a soft lettuce
Sturdier leaves hold up far better to shredding and dressing than a delicate butterhead variety.
Dress only just before serving
Lettuce wilts quickly once dressed. This is not a salad to prepare far ahead.
Do not skimp on the dill
It is genuinely what gives this simple salad its character alongside the spring onion.
Marouli Salata Recipe (Greek Romaine and Spring Onion Salad)
Μαρουλοσαλάτα · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 15m
- Cook
- None
- Total
- 15m
- Serves
- 4
Ingredients
Ingredients
Method
- Shred the lettuce finely and place in a large bowl.
- Add the sliced spring onion and chopped dill.
- Whisk the olive oil and lemon juice together with a pinch of salt.
- Pour the dressing over the salad and toss thoroughly.
- Serve immediately.
Nutrition, per 1 side portion
- Calories
- 88
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 7 g
- Sat fat
- 1 g
- Fibre
- 2 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Marouloasalata
Why is marouli salata associated with Easter?
Romaine and cos lettuce are at their best in spring, and the salad's crisp, clean brightness is a traditional, welcome contrast to the richness of Easter lamb.
Can you add other vegetables to marouli salata?
The classic version is kept simple, just lettuce, spring onion and dill, though some households add finely sliced fennel or a few capers for extra sharpness.
What do you serve marouli salata with?
Grilled or roasted lamb especially, where its crisp acidity cuts through the meat's richness, though it works well alongside any grilled main.
