Maroulosalata Dill Feta Salad

Maroulosalata is a vibrant Greek salad I have relied on as a quick lunch and a crowd-pleasing side for years It is incredibly fresh and bright with crisp greens tangy lemon and salty feta This recipe showcases how just a handful of quality ingredients can deliver big beautiful flavors and texture

When I first tried Maroulosalata on a summer trip to Athens I was hooked The lemony aroma always takes me back to those sunlit afternoons shared with friends

Ingredients

• Romaine lettuce hearts: For the signature crunch and mild sweet flavor Look for sturdy bright green leaves with no browning
• Scallions: For gentle bite and freshness Choose firm stalks with vivid green tops for the best flavor
• Fresh dill: Offers aromatic vibrant notes Make sure the bunch is feathery and fragrant
• Feta cheese: Crumbled in for creamy tang Buy the best block of feta you can and crumble it yourself for boldest taste
• Olive oil: Gives richness and silky texture Use extra virgin olive oil for robust Greek character
• Large lemon: Fresh and juicy for a real citrus zing Roll it firmly on the counter before juicing to unlock more flavor
• Salt: Enhances every layer Choose flaky or fine sea salt to keep the flavors balanced

Step-by-Step Instructions

Prepare the Greens:

Wash both hearts of romaine in cool running water then pat them completely dry with a clean kitchen towel or spin them in a salad spinner Thinly slice the lettuce into ribbons Cut each leaf crosswise for a delicate consistent texture that holds dressing beautifully

Slice the Scallions and Chop the Dill:

Trim any root ends and thinly slice the scallions both white and green parts Use a chef knife to finely chop the fresh dill making sure to remove any thick stems Scatter them into a large mixing bowl where everything will come together

Crumble the Feta:

Take a block of quality feta and crumble it using your hands or a fork Be sure to make bite sized pieces so every forkful gets creamy salty flavor

Make the Dressing:

In a small bowl or measuring cup whisk together the olive oil freshly squeezed lemon juice and salt Whisk briskly for a minute until the mixture looks thickened and slightly emulsified Taste and adjust the salt or lemon if needed

Combine and Massage:

Toss the sliced lettuce scallions dill and feta in your large bowl Pour the dressing over the top Use clean hands to toss and gently massage the salad working the dressing and flavors deep into the greens This softens the lettuce slightly and lets every bite absorb the lemon and herb essence

Final Toss and Serve:

Give everything a last toss with large spoons or your hands making sure every ingredient is coated and evenly mixed Serve immediately for the crispiest and most refreshing taste

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One of my favorite things about this salad is watching the feta melt slightly into the lemony olive oil making each bite creamy and zesty My family always sneaks extra sprinkles of feta on top and a story about my grandmother teaching me to slice lettuce paper thin always brings us around the table with laughter

Storage Tips

Maroulosalata is best eaten fresh just after tossing but if you need to store leftovers keep them in a sealed container in the fridge for up to one day Expect the greens to wilt a bit from the dressing If you want to prep ahead slice the lettuce and store it dry combined with the herbs Cover the dressing and feta separately then assemble just before serving

Ingredient Substitutions

For a twist you can use a mix of romaine and butter lettuce Dill can be swapped for fresh mint or parsley in a pinch Although feta is classic creamy goat cheese or ricotta salata will also work If lemons are unavailable use a good apple cider vinegar for a similar acidity

Serving Suggestions

This salad shines next to grilled chicken lamb or fresh fish for a Mediterranean themed dinner Try serving it alongside roasted potatoes or spooned into a pita with falafel for a hearty lunch I love piling it onto toasted sourdough with extra feta for an open faced sandwich

Cultural or Historical Context

Maroulosalata translates simply as lettuce salad in Greek and is a beloved staple in homes and seaside tavernas throughout Greece Its humble ingredients reflect the Greek preference for meals built from fresh local produce and the flavors of lemon and dill are a classic combination that mirrors many Greek classics

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This simple Greek salad recipe brings bold flavors to your table in minutes Try it for your next meal and enjoy a taste of the Mediterranean.

Frequently Asked Questions

→ What is the role of dill in Maroulosalata?

Dill brings a fresh, aromatic note that complements the romaine and feta, giving the salad its distinctive Greek flavor.

→ Can I substitute another cheese for feta?

Feta is traditional, but crumbled goat cheese or ricotta salata could work for a similar creamy texture and tang.

→ Why is the lettuce thinly sliced?

Thin slicing gives a tender bite, allowing the dressing and herbs to coat each piece for extra flavor.

→ Is a salad spinner necessary for drying the greens?

While not essential, using a spinner ensures dry leaves, helping the dressing adhere better.

→ How can I prepare Maroulosalata ahead of time?

Slice and chill the greens and prep the dressing separately. Dress and toss just before serving for best texture.