Classic Greek Lettuce Salad (Marouli Salata)🥬🇬🇷
Growing up, I vividly remember having a huge green Greek lettuce salad with many meals my mum prepared, especially the Sunday roast. Otherwise known as Marouli Salata, I even remember the big mustard colour Tupperware bowl mum used to mix it in and present it. Dad continues to use the mustard bowl. Clearly refreshing, and very easy to make, it’s a winner all year round and it's a favourite in the Fresh Connection family kitchen.
You can add radish, feta, olives, avocado or cucumber or simply eat the basic version, which l promise will be a hit. Turn it into my version of a Greek salad by adding chopped tomatoes and red capsicum too.
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- 2 cos lettuce hearts, very finely chopped
- 6 sprigs of spring onion, chopped finely (green and white parts included)
- A small bunch of dill, chopped finely
- A small bunch of parsley, chopped finely
- 6-8 radishes, finely sliced
- 2 Lebanese cucumbers, sliced down the middle lengthwise and then sliced in pieces
- feta crumbled
For the dressing
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- 1 teaspoon dried Greek oregano
- Wash and dry the lettuce and herbs well
- Combine all freshly chopped green ingredients in a large salad bowl.
- Whisk together all the dressing ingredients and then drizzle over salad and toss well to combine. Adjust the seasoning to taste along with the amount of lemon juice.
- Remember to add the dressing just before serving to avoid wilting