Maroulosalata Greek Lettuce Salad (Print Version)

Crisp romaine with fresh herbs and zesty lemon-olive oil dressing.

# What You Need:

01 - 1 large head romaine lettuce, finely shredded

02 - 4 scallions, thinly sliced

03 - 1 small cucumber, peeled and diced

04 - 1/4 cup fresh dill, finely chopped

05 - 1/4 cup fresh mint leaves, finely chopped

06 - 3 tablespoons extra virgin olive oil

07 - 1 tablespoon fresh lemon juice

08 - 1 teaspoon red wine vinegar

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon freshly ground black pepper

11 - 1/4 cup feta cheese, crumbled

01 - Wash and dry the romaine lettuce thoroughly. Finely shred the leaves and place them in a large salad bowl.

02 - Add the sliced scallions, diced cucumber, chopped dill, and mint to the bowl.

03 - In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper until emulsified.

04 - Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

05 - Taste and adjust seasoning if needed.

06 - Sprinkle crumbled feta cheese over the top and serve immediately.

01 -

The combination of dill and mint creates this incredibly fresh aromatic punch that wakes up your whole palate
It comes together in under ten minutes but tastes like something much more complicated
The dressing ratio is absolutely perfect, bright enough to make you sit up straight but balanced enough to keep you coming back for more

02 -

Dry your lettuce like your life depends on it because wet lettuce equals watery sad salad and nobody wants that
Let the salad sit for just a few minutes after tossing so the herbs have time to release their oils into the dressing
The longer it sits, the more the lettuce will soften, so this is truly best served within twenty minutes of dressing

03 -

Tear the herbs by hand instead of chopping them for a more rustic texture and to prevent bruising
Let your dressing ingredients come to room temperature before whisking so they emulsify more easily