Maroulosalata Greek Green Salad with Fresh Herbs

This simple green salad is inspired by Maroulosalata, a fresh and lively Greek lettuce salad known for its thin ribbons of lettuce, generous handfuls of herbs, and bright lemony dressing. It is crisp, tangy, refreshing, and full of flavour, even though it uses everyday ingredients. Romaine lettuce forms the base, while green onions, dill, parsley, and mint bring the salad to life. Cucumber and feta are common additions, and tomatoes can be included when you have them on hand.

Also Read: Greek Salad with Wheatberries, Italian Dressing and Salad, Feta Flatbread

A foodie friend named Cindy first introduced me to this style of salad, and I immediately loved the balance of texture and flavour. What makes it different from many tossed salads is the cut of the ingredients. Instead of large lettuce leaves and chunky vegetables, this salad uses very thin strips of romaine, finely sliced herbs, and small cubes of cucumber and feta. That simple change makes every bite light, delicate, and beautifully seasoned.

Since then, I have made my own versions of this Maroulosalata-inspired green salad for dinner guests many times, and it always gets requests for the recipe. This is not meant to be a strict or traditional Greek recipe. It is my flexible, everyday version, made with ingredients I often have in the fridge. Sometimes I add diced tomatoes. If I have leftovers, I may turn it into a more filling meal with hard-cooked eggs, chicken, chickpeas, tuna, or another protein.

The beauty of this salad is that it is simple but never boring. The lettuce stays crisp, the herbs add freshness, the feta brings a salty richness, and the olive oil and lemon dressing ties everything together. If you enjoy bright Mediterranean-style salads, this easy green salad is a wonderful side dish for spring, summer, or any meal that needs something fresh on the table.

Helpful Tips for this Green Lettuce Salad

• For the best texture, slice the romaine into thin ribbons and cut the cucumber and tomatoes into small, even cubes.
• Use fresh herbs. Dill, parsley, green onions, and mint are what give this salad its bright, Greek-inspired flavour.
• Dry the lettuce well before slicing so the dressing clings to the leaves instead of becoming watery.
• Make ahead by chopping the vegetables and herbs and mixing the dressing separately. Store them in airtight containers for up to 2 days, then toss just before serving.
• Turn this side salad into a full meal by adding a favourite protein such as hard-cooked eggs, chicken, chickpeas, tuna, or sliced steak.
• Cooked whole grains such as quinoa or brown rice can make the salad more satisfying for lunch or dinner.

What to Serve with this Green Salad

This simple green salad makes a fresh and versatile side dish. It works well with casual lunches, weeknight dinners, and summer meals. The lemon and herb dressing is especially good with grilled, baked, or roasted foods because it adds brightness without feeling heavy.

• Grilled chicken or steak
• Baked salmon
• Pasta dishes
• Soup and sandwiches
• Grilled vegetables

Recipe for Simple Green Salad Inspired by Maroulosalata

Simple Green Salad

A crisp, fresh side salad made with thin ribbons of romaine lettuce, plenty of herbs, cucumber, optional tomatoes, feta, and a lemon olive oil dressing. Inspired by Greek Maroulosalata, this salad is all about fine texture and bright flavour.

Prep: 15 mins

Total Time: 15 mins

Servings: 4 side salads

Author: Getty Stewart

Ingredients

• 2 romaine lettuce hearts
• 1/2 cucumber
• 2 tomatoes optional
• 4 green onions thinly sliced, white and green parts
• 1/2 cup fresh dill chopped
• 1/4 cup fresh parsley finely chopped
• 2 Tbsp fresh mint finely chopped, optional
• 1/2 cup feta cheese finely chopped or crumbled
• 1/4 cup extra virgin olive oil
• 1 1/2 Tbsp lemon juice
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

• Thinly slice the romaine hearts from top to bottom into ribbons about 1/4 inch wide, discarding the root end. Cut the cucumber lengthwise into 6 to 8 spears, then dice into small cubes. If using tomatoes, remove the seeds and watery centre before cutting them into tiny cubes.
• In a large salad bowl, combine the lettuce ribbons, cucumber, tomatoes if using, green onions, dill, parsley, and mint.
• In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
• Just before serving, pour the dressing over the salad and toss gently to coat. Top with feta and serve immediately.

Notes

To make this salad a complete meal, add your favourite protein and cooked whole grains. Hard-cooked eggs, chicken, chickpeas, tuna, or sliced steak all work well. Quinoa or brown rice can make it more filling while keeping the salad fresh and balanced.

Nutrition Facts (per serving)

Calories: 208kcal | Carbohydrates: 7g | Protein: 4g | Fat: 19g | Sodium: 387mg | Fiber: 2g | Sugar: 3g | Iron: 2mg

Course: Salad

Cuisine: Greek

Keyword: feta, Greek dressing, green salad, Maroulosalata, romaine salad, side salad, spring salad

I hope you try this fresh Maroulosalata-inspired salad and make it your own. Keep the thin lettuce ribbons and fresh herbs as the foundation, then adjust the extras based on what you have. It is a simple, flexible recipe that brings brightness, crunch, and colour to the table.

Step-by-Step Guide to Vinaigrette

Make better dressings at home with practical tips, classic combinations, and creative flavour ideas in one convenient guide.

A good vinaigrette usually starts with more oil than acid and becomes smooth with the help of an emulsifier. Whether you are making a small jar or a larger batch, the guide explains the basic ratio and shows how to adjust the flavour to suit your salad.