Maroulosalata is a classic Greek salad made with finely shredded lettuce, herbs, and a simple lemon dressing. It’s crisp, vibrant, and the perfect side for almost any dish.
Looking for more tasty salads? You could try my Tabbouleh Salad (herby, zesty and fresh!) or my Panzanella Salad (tasty tomatoes and crusty baked bread).
Maroulosalata is the salad I turn to when I want something ultra-fresh but not boring. It’s light yet flavourful, thanks to heaps of dill, parsley, and a tangy lemon dressing that wakes everything up. Unlike heavier salads, this one is delicate and refreshing—perfect with grilled veggies, schnitzel, pasta, or a creamy dip on the side. I love this with my vegan schnitzels! It also takes less than 10 minutes to throw together and uses ingredients I always have on hand. The shredded lettuce soaks up the dressing beautifully, while the vegan feta adds creaminess and a salty kick. Plus, it holds up surprisingly well in the fridge for a few hours, so it’s a great make-ahead option for barbecues or dinners with friends.
Main Ingredients & Why We Use Them
- Cos lettuce – The base; crisp, hydrating, and fresh.
- Spring onions – Mild onion flavour without overpowering.
- Fresh dill & parsley – Classic Greek herbs for brightness and aroma.
- Vegan feta – Adds creaminess and a savoury contrast. I’m not usually a huge fan of vegan cheeses but I really like the Bio Cheese Marinated Fetta, my husband tried it and didn’t realise it was was dairy-free!
- Lemon juice – Gives the dressing its zing and freshness.
- White wine vinegar – Adds acidity and depth.
- Dried oregano – Traditional Greek herb that enhances the flavour.
- Extra virgin olive oil – Richness and mouthfeel.
- Sea salt – Brings everything into balance.
- Dijon mustard – Emulsifies the dressing and adds subtle sharpness..
Maroulosalata Ingredients
How to Make It
Finely shred the lettuce and chop all your herbs and spring onions. Crumble in vegan feta and toss everything into a large bowl. In a small jar or bowl, whisk together the lemon juice, vinegar, olive oil, oregano, salt, and Dijon mustard. Pour over the salad and toss just before serving so everything stays crisp and coated.
Variations and Substitutes
- Swap vegan feta for avocado.
- Add in toasted pine nuts.
- Add sliced cucumber, celery or radish for extra crunch.
- Use apple cider vinegar if you don’t have white wine vinegar.
- Add cooked quinoa or chickpeas to turn it into a main dish.
Equipment
- Chopping board + knife
- Mixing bowl
- Small jar or bowl for dressing
- Salad tongs
How to Serve It
Serve alongside my vegan schnitzel, grilled tofu, baked potatoes, or anything creamy and rich to cut through heavier flavours. Also great with lemony rice dishes or crusty bread.
How to Store It
Store undressed salad and dressing separately in the fridge. Once dressed, it’s best enjoyed within a few hours, but it can last a day if stored airtight.
How to Make It
Maroulosalata
Ingredients
Salad
- 1 head cos lettuce finely shredded
- 5 spring onions finely sliced
- 3 tablespoon fresh dill finely chopped
- 2 tablespoon parsley chopped
- ½ cup vegan feta
Dressing
- 1 large lemon juiced
- 1 teaspoon white wine vinegar
- ½ teaspoon dried oregano
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- 1 tablespoon dijon mustard
Instructions
Prep the vegetables
- Finely shred 1 head of cos lettuce and place in a large salad bowl. Thinly slice the spring onions and finely dice the fresh dill and parsley. Add all the herbs and spring onions to the bowl with the lettuce.
Add the vegan feta
- Crumble in ½ cup of vegan feta and gently toss to combine.
Make the dressing
- In a small bowl or jar, whisk together the dressing ingredients,
Toss and serve
- Just before serving, pour the dressing over the salad and toss well until everything is coated and glossy. Serve immediately with your favourite main dish.
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