“Maroulosalata” is Greek for “lettuce salad”. That about sums it up! This is a traditional Greek version made from finely shredded romaine, fresh dill, green onions, creamy feta, and a simple lemony olive oil vinaigrette. I like to add toasted pine nuts for richness, and recommend using Greek olive oil to enhance all the flavors.
Greek Marousalata
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Ingredients
For the salad
- 2 heads romaine lettuce, chopped
- 1 head radicchio, chopped
- ⅓ cup fresh dill, de-stemmed and chopped
- 4 green onions, chopped
- ⅓ cup pine nuts, toasted
For the dressing
- ¼ cup extra virgin olive oil
- 7 oz. block feta cheese
- 2 cloves garlic
- 1 small lemon, juiced
- ½ teaspoon ground black pepper
Preparation
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1. Place the chopped lettuce, radicchio, dill, and green onions into a large bowl.
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2. To prepare the dressing, add all of the dressing ingredients, minus some of the feta cheese, to a blender.
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3. Blend the dressing ingredients together until smooth and creamy. Depending on how thick the dressing is, you may need to add a little bit of water, until your desired consistency is reached.
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4. Set the dressing aside and toast the pine nuts until they’re fragrant.
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5. Toss the cooled, toasted pine nuts into the bowl with the produce and then top with the dressing and the extra feta, crumbled. Mix and serve.
This is great as a side with just about any mediterranean-inspired dish, or I like it with grilled salmon on top!
Bon Appétit!
xx—BB
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