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Maroulosalata (Romaine Dill Salad)

A bright, refreshing Greek spring salad of thinly shredded romaine tossed with fresh dill, scallions, and a simple lemon-olive oil dressing. Light and herbaceous, it pairs beautifully with grilled meats or fish.

15 minEasyServes 4120 cal/serving

GreekSaladNo-CookVeganMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 romaine lettuce heads, thinly shredded
  • 4 scallions (green onions), thinly sliced
  • 1/2 cup fresh dill, fronds only, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. 1

    Shred 2 romaine lettuce heads very thinly crosswise into fine ribbons. Place in a large salad bowl.

  2. 2

    Add 4 thinly sliced scallions (green onions) and 1/2 cup fronds only, chopped fresh dill to the bowl.

  3. 3

    In a small bowl or jar, whisk together 1/4 cup extra-virgin olive oil and 2 tbsp fresh lemon juice.

  4. 4

    Pour the dressing over the salad. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss well to coat and serve immediately.

Questions

How long does Maroulosalata (Romaine Dill Salad) keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Maroulosalata (Romaine Dill Salad)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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