Maroulosalata (Greek Lettuce Salad)

While horiatiki gets all the attention from tourists, maroulosalata is what Greeks actually eat most often. It's on the table at almost every meal — a simple, fresh counterpoint to heartier dishes.

The combination of lettuce, green onion, and fresh dill is distinctly Greek. You won't find this exact salad anywhere else.

The Method

1. Slice the lettuce into ribbons and place in a large bowl.

2. Add the chopped green onions (use both the white and tender green parts).

3. Add the fresh dill and toss everything together.

4. Sprinkle with salt.

5. Add vinegar or lemon juice and toss.

6. Drizzle generously with olive oil and toss once more.

The Golden Rule

Dress and eat immediately. This salad wilts fast once dressed. Don't make it ahead — the whole thing takes 5 minutes anyway.

The Dressing

Standard Greek ratio: 1 part acid to 3 parts olive oil. For this salad:

• 2 tablespoons vinegar or lemon
• 6 tablespoons olive oil

Adjust to your taste. Some like it more acidic, some prefer more oil.

Variations

With cucumber: Add sliced cucumber for extra crunch.

With radish: Thinly sliced radishes add peppery bite.

Without dill: If you don't have fresh dill, just leave it out — it's still delicious. For me, it's the fresh green onion that's most important.

Why Fresh Dill Matters

Dill is essential to Greek cooking in a way that surprises most Americans. It appears in salads, pies, vegetable dishes, and fish preparations.

For this salad, fresh dill adds a lovely anise-like flavor that brightens everything. But honestly, if you don't have fresh dill, just skip it — the salad is still wonderful. The fresh green onions are really the star here.

Serving

This salad belongs next to almost anything: grilled meat, lemon chicken, fish, or alongside a spread of ladera dishes.

It's especially good with rich, olive-oil-braised vegetables — the fresh crunch provides contrast.