Maroulosalata (Classic Greek Lettuce Salad)

bluemoon downunder's Note:

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”.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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.

Reviews

[evelyn/athens]

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.

[debarra]

Wow, this was really good! I wasn't expecting much because the recipe almost looked too simple. But it is so light and fresh tasting, and the fresh dill really takes it to a whole new level. Thanks for sharing!

[Kittencalskitchen]

loved this wouldn't change a thing, light and delicious and makes a great side salad to any meal, thanks bluemoon!