Maroulosalata Lettuce Salad Food

TRADITIONAL GREEK LETTUCE SALAD - MAROULOSALATA

Traditional Greek Lettuce Salad - Maroulosalata image

This traditional greek lettuce salad - maroulosalata is fresh, delicious, and a great side to pasta or anything roasted or grilled.

Provided by by Jenny | The Greek Foodie

Time 10m

Number Of Ingredients 8

Ingredients

2 romaine lettuce hearts
4 scallions
4-5 dill sprigs (plus some extra for garnish)
1 English cucumber
⅓ cup extra virgin olive oil
4 tablespoons red wine vinegar
sea salt
6-7 olives (for garnish-optional)

Steps:

Wash lettuce leaves very well, let them drain in a colander, and dry them on a paper towel. You can also use a salad spinner.

Nutrition Facts : Calories 180 kcal, Carbohydrate 4 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 7 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MAROULOSALATA: GREEK LETTUCE SALAD

Maroulosalata: Greek Lettuce Salad image

Maroulosalata basically translates to Lettuce Salad in Greek. It is a classic recipe that is made with thinly sliced lettuce, Scallions, fresh herbs like dill, parsley, and mint, and tossed in a bright vinaigrette. Simple yet so delicious and is the perfect complement to any main dish.

Provided by Dimitra Khan

Categories Salad

Number Of Ingredients 9

Ingredients

2 romaine lettuce hearts, thinly sliced
4-5 scallions, thinly sliced
¼ cup fresh dill, finely chopped
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
1/2 cup or less Greek olive oil
3-4 tablespoons red wine vinegar or lemon juice
A pinch of salt
1 teaspoon dried crushed oregano

Steps:

Combine all of the dressing ingredients in a bowl and whisk together until emulsified. Set aside. Combine all of the remaining salad ingredients together in a large bowl and top with the dressing. Toss together to coat. Serve immediately with toasted bread. Enjoy.

MAROULOSALATA (CLASSIC GREEK LETTUCE SALAD)

Maroulosalata (Classic Greek Lettuce Salad) image

Another recipe which I found in Greek chef and restaurateur Theodore Kyriakou's 'real greek food', which he co-authored with food writer Charles Campion. So simple, so delicious and so quintessentially Greek! A really quick to make, fabulous side dish to serve with grilled meat and fish dishes, or with pasta and rice dishes. This recipe - for a classic lettuce salad - is from the island of Cos and, apparently, "from everywhere else in Greece"! When you come across a recipe like this one, you cannot be in the least surprised that Kyriakou maintains that "the term "Greek Salad" is one of the most abused in the world".

Provided by bluemoon downunder

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

150 ml extra virgin olive oil
2 tablespoons white wine vinegar
1 romaine lettuce, shredded very finely
1 bunch spring onion, finely chopped, including the green parts
3 tablespoons finely chopped dill weed
sea salt, to taste
fresh ground pepper, to taste

Steps:

Mix the oil and vinegar together in a bowl, add the salt and pepper, to taste.
Combine the ingredients and toss with the dressing, and serve immediately. This salad should be crunchy, not soggy.

Nutrition Facts : Calories 336.5, Fat 33.3, SaturatedFat 4.6, Sodium 24.4, Carbohydrate 9.7, Fiber 6.2, Sugar 3.5, Protein 3.6