Say maroulosalata out loud ten times fast and you’re sure to chuckle to yourself into a wide smile as you stumble on the word begging to come out of your mouth. If you can’t get past the pronunciation, dig into the salad itself and let your taste buds do the talking. Maroulosalata is comprised of marouli (lettuce), green onions, and dill.
Traditional maroulosalata calls for Romaine lettuce, but you are welcome to use any other curly lettuce. Using fresh dill adds zest to every bite and marries perfectly to the classic olive oil and vinegar dressing that’s drizzled throughout. It’s a light and easy to make salad that’s served year-round but is more common in the warmth of spring and summer months. Maroulosalata pairs well with halibut or any other fish seasoned with dill, or can be served as a main or side salad alongside other vegetable dishes.
- 1 head of romaine lettuce, shredded or cut in ¼ inch ribbons
- 2 bunches of green onions, sliced
- ¼ cup fresh dill, chopped
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 tsp. oregano, or more to taste
- salt and pepper to taste
- Wash and dry the lettuce, onions and dill.
- Finely chop the romaine lettuce, giving it a shredded feel and ensure there are no chunky pieces.
- Slice the green onions to the thickness you prefer, and finely chop the dill.
- Add the green onions, dill, and romaine lettuce to a bowl.
- Mix together olive oil, vinegar, oregano, and salt and pepper in a bowl.
- Toss the salad with the dressing and serve immediately.