Maroulosalata (Μαρουλοσαλάτα)

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Maroulosalata, a deliciously, simple, easy lettuce salad where the lettuce is the star!

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.

Maroulosalata, a deliciously, simple, easy lettuce salad where the lettuce is the star!

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.

Fresh garden lettuce
Fresh garden lettuce
Fresh garden lettuce
Picked and ready to eat!

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!

Fresh garden lettuce

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.

Vinaigrette for the maroulosalata
Vinaigrette for the maroulosalata
Vinaigrette for the maroulosalata
Maroulosalata, a deliciously, simple, easy lettuce salad where the lettuce is the star!

Looking for some more salads? How about these?

Roasted beet salad

Maniatiki salad

Peach, tomato and feta salad

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Maroulosalata, a deliciously, simple, easy lettuce salad where the lettuce is the star!

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Maroulosalata, a deliciously, simple, easy lettuce salad where the lettuce is the star!
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5 from 4 votes

Maroulosalata, a Greek lettuce salad

A classic Greek green salad prepared with finely chopped lettuce and plenty of fresh herbs.
Total Time30 minutes
Course: Light meal, Lunch, Salad
Cuisine: Greek
Keyword: #greeklentenrecipes, Greek vegan recipes, salad recipe
Servings: 4 people
Author: Mia Kouppa


  • 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


  • 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.


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

18 responses to “Maroulosalata (Μαρουλοσαλάτα)”

  1. marymtf Avatar

    Ah, those teenage years when we knew it all. Where have they gone

    1. miakouppa Avatar

      I know right! 🙂

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  13. Susan Reed Avatar
    Susan Reed

    This is a wonderful, wonderful dressing! Perfect, really! It has become one of our very favourite salads!

    1. miakouppa Avatar

      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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