Authentic Maroulosalata Recipe (Greek Lettuce Salad)

Maroulosalata is a traditional Greek lettuce salad made with crisp romaine lettuce, fresh herbs, cucumber, green onions, crumbled feta, and a simple zesty olive oil vinaigrette. This refreshing Mediterranean salad is light, flavorful, and the perfect side dish for grilled meats, seafood, or an easy weeknight dinner.

Maroulosalata (Greek Lettuce Salad)

If you’ve never tried Maroulosalata before, think of it as the Greek version of a chopped lettuce salad — but fresher, brighter, and packed with Mediterranean flavors. This traditional Greek lettuce salad is incredibly simple, yet when it’s made properly, it tastes restaurant-quality with very little effort.

I actually learned to make maroulosalata while working in a Greek taverna during college, and after testing different versions over the years, I always come back to this one because it tastes the closest to the maroulosalata I’ve had in Greek restaurants. The key is finely slicing the romaine, using plenty of fresh herbs, and dressing the salad right before serving so everything stays crisp, fresh, and flavorful.

It’s the kind of healthy side dish I make constantly during warmer months because it pairs with almost everything — grilled chicken, lamb, seafood, souvlaki, or even warm pita with extra feta. If you love Mediterranean cuisine, Greek dinner recipes, and refreshing and healthy salads with bright Mediterranean flavors, this Greek tavern-style salad deserves a permanent spot in your rotation.

If you enjoy Mediterranean side salads like this one, you’ll also love my Mediterranean Greek Salad, Tomato Cucumber Avocado Salad, and classic Cucumber Salad recipes.

Ingredients You’ll Need

What I love most about this maroulosalata is how a few simple ingredients come together to create a fresh, crisp lettuce herb salad that honestly tastes like something you’d get at a Greek taverna.

For a full ingredients list with measurements, check the recipe card below.

• Romaine lettuce: Romaine gives this chopped Greek lettuce salad its signature crunch. I prefer romaine because it stays crisp longer and holds the dressing beautifully. Iceberg lettuce also work well here.
• Cucumber: Cucumber isn’t included in every traditional version, but I love the extra freshness and crunch it adds. Persian cucumbers also work well here.
• Fresh dill, parsley & green onions: These ingredients give the salad that classic Greek taverna flavor I remember from making this at the restaurant. Don’t skip the fresh dill — it’s what really makes the salad taste authentic.
• Feta cheese: Optional, but I love adding feta for a creamy, salty bite that balances all the fresh & herby flavors. Sheep’s milk feta tastes the most authentic if you can find it.
• Olive oil, red wine vinegar & lemon juice: The dressing is simple, but using good olive oil makes a huge difference here. I like adding a little lemon juice for extra brightness and freshness.
• Garlic, oregano, salt & black pepper: These simple seasonings give the dressing that classic Greek salad flavor without overpowering the fresh herbs and crisp lettuce.

How to Make Greek Lettuce Salad

1. Assemble the Salad. Wash, dry, and thinly slice the romaine, then add it to a large salad bowl along with the cucumber, green onions, dill, parsley, and feta if using.
   I learned while making maroulosalata in a Greek taverna that slicing the lettuce extra thin gives the salad its signature light texture.

2. Make the Dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper until well combined.

3. Toss and Serve. Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust the seasoning if needed, then serve immediately while the lettuce is fresh and crunchy.

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Variations

Traditional maroulosalata is usually kept simple, but there are a few variations I’ve seen over the years while working in a Greek restaurant and making this at home:

• Add feta: Not always traditional, but I love adding feta for a creamy, salty bite.
• Add fresh mint: Some Greek tavernas add a little mint along with the dill for extra freshness.
• Use iceberg lettuce: Romaine is my favorite for flavor and texture, but iceberg gives the salad an extra crunchy texture.
• Add olives: Kalamata olives work really well if you want even more Mediterranean flavor.
• Make it heartier: Add chickpeas or grilled chicken to turn it into a light Mediterranean lunch.

What to Serve with Maroulosalata

This traditional Greek lettuce salad pairs beautifully with so many Mediterranean dishes. I especially love serving it with:

It’s also one of my favorite salads for grilled meats during summer because it adds freshness and balances richer dishes perfectly.

Storage Tips

Maroulosalata is best enjoyed immediately after tossing because the lettuce naturally softens over time.

If you want to prep it ahead:

• Slice and store the lettuce separately with a paper towel in an airtight container.
• Keep the dressing refrigerated in a jar for up to 4 days.
• Toss everything together right before serving for the crispiest texture.

If leftovers are already dressed, they can still be eaten the next day, but the salad will lose some of its crunch.

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