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Nutrition Facts
Serving Size 1 (326g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons white wine vinegar 1 bunch spring onions
Calories 336
Calories from Fat 299		(89%)
Amount Per Serving		%DV
	Total Fat 33.3g	51%
	Saturated Fat 4.6g	22%
	Monounsaturated Fat 23.7g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 24mg		1%
Potassium 728mg		20%
Total Carbohydrate 9.7g		3%
	Dietary Fiber 6.2g	24%
	Sugars 3.5g
Protein 3.6g		7%
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Maroulosalata (Classic Greek Lettuce Salad)

Recipe #141988 | 10 min | 10 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Oct 20, 2005

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”.

SERVES 4 (change servings and units)

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

Directions

1
Mix the oil and vinegar together in a bowl, add the salt and pepper, to taste.
2
Combine the ingredients and toss with the dressing, and serve immediately. This salad should be crunchy, not soggy.

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Featured Reviews for This Recipe

From: mommyoffour

On Jun 25, 2009

This is a classic green salad. My family liked it and asked for seconds of the salad. DS still wanted to add the "white" dressing......oh my.....lol. Oh well. We will make this again, I really liked the addition of the dill. You could really taste a hint of it with each bite, yummy. Thank you for sharing this recipe with us.

0 people found this review helpful

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From: Weretokie

On Apr 5, 2009

Wonderful flavor! This salad was very easy to make and a hit at our family dinner. I modified the recipe a bit by adding thinly sliced english cucumbers. In addition, I used fresh Meyer lemon juice instead of vinegar. Thank you bluemoon!

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From: evelyn/athens

On Apr 30, 2006

We love this simple salad. It is very popular here in Greece, especially in winter, and often accompanies a rich, roast meat and is eaten to 'clean the mouth'. Lemon juice is also good in the vinaigrette instead of vinegar. This recipe is 100% authentic.

9 people found this review helpful

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From: Heaven's Kitchen

On Sep 24, 2007

Very good salad! I used lemon juice instead of the white wine vinegar, and fresh chives instead of the spring onions, as it was all I had on hand. It turned out great; however, I do think I might reduce the amount of EVOO next time.

1 person found this review helpful

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