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Maroulosalata (Μαρουλοσαλάτα)
A classic Greek green salad prepared with finely chopped lettuce and plenty of fresh herbs.
When we were teenagers, and decided that we knew everything, we would get into heated discussions with our parents over this salad. We had heard that when a knife is used to cut lettuce, as was the case in our parents’ kitchen, there is a chance that lettuce cell boundaries will be damaged. For reasons we never really understood, this resulted in sub-par lettuce leaves. Because of this, we explained to our parents that lettuce had to be torn, by hand, into large, bite-sized pieces; this was necessary to preserve its integrity. It was also the way most of our non-Greek friends ate their salad, and frankly, we wanted to be a little like them. Our parents gave the hand-torn lettuce a try (once), and quickly deemed the non-uniform, large-ish pieces of green, to be too cumbersome to eat. Back to the cutting board.
This great lettuce debate apparently continues to be active in some circles, but not in our homes. We’ve come to realize that the neat and tidy little strips of romaine or curly lettuce that our parents end up with in their maroulosalata are easy to eat, and mess free. Regardless of what happens to the cell boundaries, we’ve accepted that the lettuce itself remains perfectly healthy and delicious. This is also the way that most of our Greek friends (and their parents) eat their salad, and frankly, we want to be a lot like them.
Helpful hints
Maroulosalata translates to lettuce salad, and this is perfect because lettuce is not only the main ingredient, but it is also one of the few ingredients. In the summer months, our parents pick the curly lettuce that they grow in their garden for their salad. The rest of the year they purchase either a head of romaine or curly lettuce.
The key to any maroulosalata is the way that the lettuce is prepared. After washing it thoroughly in cold water and draining it in a salad spinner (ideal), or in a colander, you are ready to chop. The lettuce should be cut cross-wise into strips which are each about a couple of centimeters wide. This of course is not meant to be exact, and your pieces will of course vary in size. That’s fine…it’s only salad!
You can prepare your salad in advance and store it in the refrigerator. You can also prepare your vinaigrette in advance and keep that in the refrigerator for a few hours. However, you should dress your salad only right before you plan to serve it.
Looking for some more salads? How about these?
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Maroulosalata, a Greek lettuce salad
A classic Greek green salad prepared with finely chopped lettuce and plenty of fresh herbs.
Servings: 4 people
Ingredients
- 1 large head curly lettuce, you can use romaine if you prefer
- 1 large cucumber, washed, and cut into small chunks
- 4-6 spring (green) onions, chopped
For the vinaigrette:
- 3-4 cloves garlic, finely minced
- 3 tbsp finely chopped, flat-leaf parsley
- 1 small basil leaf, finely chopped
- 1/2 teaspoon dried Greek oregano
- 1/2 teaspoon salt
- 1/4 cup (60 mL) Greek olive oil
- 1/4 cup (60 mL) vegetable oil
- 2 tbsp (30 mL) red wine vinegar
Instructions
- Wash your lettuce thoroughly and remove any brown or wilted leaves. Drain your lettuce.
- When your lettuce is dried, you are ready to chop it. Using a sharp knive, take a few lettuce leaves at a time (piled on top of each other) and start to cut the lettuce into bite-sized strips, a few centimeters wide. Place in a large bowl.
- To the lettuce add your cucumber pieces and your chopped green onion.1 large cucumber, washed, and cut into small chunks, 4-6 spring (green) onions, chopped
- In a jar with a well-fitted lid, combine all of your vinaigrette ingredients. Shake well until combined and right before you are ready to serve your salad, pour as much of the vinaigrette over it. Mix well.3-4 cloves garlic, finely minced, 3 tbsp finely chopped, flat-leaf parsley, 1 small basil leaf, finely chopped, 1/2 teaspoon dried Greek oregano, 1/2 teaspoon salt, 1/4 cup (60 mL) Greek olive oil, 1/4 cup (60 mL) vegetable oil, 2 tbsp (30 mL) red wine vinegar
- Enjoy, and serve with feta if desired.
Notes
If you’re not vegan, or following the lenten fast; this salad is excellent with a side of feta on the side, or sprinkled on top
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18 responses to “Maroulosalata (Μαρουλοσαλάτα)”
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Ah, those teenage years when we knew it all. Where have they gone
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I know right! 🙂
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[…] Although the two versions of Greek salad which we present below differ somewhat, you will notice that neither version contains lettuce. That’s because, in our minds at least, lettuce has no place in a horiatiki salata. Now, we know that there have been great lettuce debates; that there are people who strongly believe that a respectable Greek salad may, or must, contain lettuce. There are also those individuals who believe that there should be no rules; that lettuce can be added, (or not), at will, and that freedom of salad expression is a fundamental right; that a Greek salad is whatever the person making it, says it is. We say, no! Freedom is great, and you can add whatever you want to your other salads…but if you’re making a Greek salad, save the leafy greens for a maroulosalata. […]
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[…] (provided that you are eating oil). Served with a nice hunk of bread, some olives and perhaps a maroulosalata, this is a complete meal that is simple, inexpensive and very […]
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[…] a buffet, or even as the main component of a meal, in which case we would serve it with rice and a salad. It is very versatile. It is also a food which is permissible during Orthodox periods of […]
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This is a wonderful, wonderful dressing! Perfect, really! It has become one of our very favourite salads!
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That’s so great to hear Susan! We love this dressing too. So fresh and delicious 🙂 Thanks for being here with us!
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[…] […]
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