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