Maroulosalata, the shredded lettuce and dill salad of Greek home cooking, takes just 15 minutes to make.
Maroulosalata, the everyday Greek lettuce salad
The name is simple. Marouli is the Greek word for lettuce, and salata means salad. The version on Allrecipes, shared by member Diana Moutsopoulos, holds a perfect 5 out of 5 from seven ratings.
According to TasteAtlas, maroulosalata usually combines romaine lettuce, scallions, dill, olive oil, red wine vinegar, salt, pepper and often oregano. The guide also says Greeks usually serve it in winter, when cucumbers and tomatoes are out of season.
That makes this Greek romaine salad the cooler-weather partner to summer favourites such as horiatiki, horta and dakos. Moutsopoulos calls maroulosalata one of the most common salads in Greece.
Australian shoppers know romaine as cos lettuce. Many dictionaries trace the name cos to the Greek island of Kos, according to Wikipedia. However, other authorities point to the Arabic word for lettuce instead.
Either way, the lettuce suits the dish, written μαρουλοσαλάτα in Greek. It grows in a tall head of sturdy, dark green leaves with firm ribs, so it stays crunchy once dressed.
Ingredients for six
The recipe serves six. Each serve has about 96 calories, 9 g of fat, 4 g of carbohydrate and 2 g of fibre, according to Allrecipes. For the maroulosalata, you need:
- 1 head of romaine (cos) lettuce
- 6 scallions (spring onions), finely sliced
- 1/2 cup chopped fresh dill
- 4 US tablespoons (60 ml) olive oil
- 2 US tablespoons (30 ml) red wine vinegar
- Salt and freshly ground black pepper, to taste
Australian cooks should note that a US tablespoon holds 15 ml, while an Australian one holds 20 ml, so measure the dressing for this Greek romaine salad with care. In addition, scallions are the long green onions that many Sydney shops label shallots.
Because the dish has no cheese, egg or meat, this Greek romaine salad also suits vegan diets. Good olive oil matters here, since it carries most of the flavour.
How to make maroulosalata in two steps
Allrecipes lists 15 minutes of preparation and no cooking at all. The original method for this Greek romaine salad has only two steps, set out below in a little more detail.
- Wash the lettuce and dry the leaves well, so the dressing clings to them.
- Lay the leaves on a board and slice across them into strips about 6 mm (1/4 inch) wide.
- Tip the shredded lettuce into a large bowl, then add the scallions and dill.
- Pour over the olive oil and vinegar, season with salt and pepper, and toss well.
- Taste the salad and adjust the oil, vinegar and seasoning to suit you.
The knife work matters most in maroulosalata. Moutsopoulos says the key to an authentic result is to almost shred the lettuce, rather than tear it into large pieces.
As a result, fine ribbons of lettuce carry the dill and dressing in every forkful. A sharp knife and dry leaves make the job quick, even for a whole head.
Tips from home cooks
All seven ratings are five stars, and six home cooks have written reviews. Reviewer lutzflcat enjoyed how much delicate flavour this Greek romaine salad gets from so few ingredients.
Another member, barbara, summed up the dish in one line: “This salad is so easy but surprising flavorful and very refreshing.”
Several cooks built on the basic maroulosalata. Laura Casey squeezed in half a lemon and added feta cheese. Similarly, SandyJK adds feta, cherry tomatoes and Kalamata olives.
That reviewer cannot eat cucumbers, so the result works as a Greek salad without them. SandyJK also says people usually ask for the recipe whenever the salad comes along to share.
TasteAtlas also notes that oregano often goes in. So, a pinch of dried Greek oregano is an easy extra if you want more of a taverna flavour.
Serving Greek romaine salad at home
For the crispest result, dress the maroulosalata just before it goes to the table. You can still slice the lettuce, scallions and dill ahead and keep them chilled.
The sharp, fresh taste of maroulosalata sits well beside rich dishes. Try it with our lamb and green beans braised in tomato, or with lemon roasted potatoes and grilled meat or fish.
For a lighter lunch, pair it with tonosalata, the Greek-style tuna mix, and some crusty bread. Alternatively, serve it next to a barley rusk topped with tomato and cheese, known as dakos.
Finally, the original recipe on Allrecipes includes three photos and the full reviews. With just six ingredients, it is an easy way to bring a taste of a Greek winter table home.
Source: Allrecipes
The post Maroulosalata: The Simple Greek Lettuce Salad Ready in 15 Minutes appeared first on Greek City Times.