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Maroulosalata (Greek lettuce salad): recipe illustration
Salads & starters

Maroulosalata (Greek lettuce salad)

Salad of fresh lettuce, spring onions or finely sliced white onion, dill and parsley, brightened with olive oil and lemon. Very light, it traditionally accompanies grilled fish and meats.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

192 kcal per serving

Protein
2.5 g
Carbohydrates
4.1 g
of which sugars
2.4 g
Fat
17.4 g
of which saturated fat
2.7 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the lettuce leaves thoroughly and dry them in a tea towel or a salad spinner.
  2. Tear or cut the leaves into strips about two centimetres wide.
  3. Finely slice the white onion and roughly chop the dill and parsley.
  4. In a salad bowl, mix the lettuce, onion and herbs.
  5. In a small bowl, whisk the lemon juice, olive oil, salt and pepper.
  6. Pour the dressing over the salad just before serving and toss gently.
  7. Arrange on a platter and serve straight away to keep the lettuce crisp.

Variations and tips

Olive version. Add a handful of pitted black olives for a more briny note.

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Original Ecomely recipe.