There is nothing better than a bright and refreshing Greek-style salad. Filled with crisp lettuces, bright herbs, and a creamy feta cheese dressing, Maroulosalata, aka a Greek lettuce salad, is the definition of just that. My Easy Maroulosalata Salad is a simple and healthy take on this traditional Greek recipe, and is a riff off of my favorite salad from famed San Francisco-based restaurant, Kokkari. It comes together in just a few minutes, and is perfect as an appetizer or as a main course!
Ingredients
For the Salad:
- 2 Heads Romaine Lettuce chopped; this is approximately 3 cups
- 1 Head Radicchio chopped; this is about 1.5 cups
- ½ Bunch Dill chopped; this is about 1/4 - 1/3 cup
- 4 Green Onions sliced
- ½ Cup Pine Nuts toasted
For the Dressing:
- ¼ Cup Olive Oil
- 7 Ounces Greek Feta Cheese
- 2 Cloves Garlic
- 1 Lemon juiced
- ½ Teaspoon Ground Black Pepper
- ¼ - ⅓ Cup Water to thin the dressing, as needed
Instructions
- To make this salad, start by preparing the produce. Wash and chop the romaine lettuce, radicchio, dill, and green onions, and place them into a large bowl.
- Next, prepare the dressing. Add all of the dressing ingredients, minus some of the feta cheese (we will reserve this for topping the salad at the end!) to a blender.
- Blend the dressing ingredients together until smooth and creamy. Depending on how thick the dressing is, you may need to add a little bit more water and re-blend, until your desired consistency is reached.
- Then, set the dressing aside and toast the pine nuts. Heat a small pan, on the stove, over medium heat, and add in the pine nuts.
- Allow the pine nuts to toast until they're fragrant - this should take approximately 2-3 minutes. Watch them carefully so that they don't burn!
- Once the pine nuts are toasted, remove them from the heat and allow them to cool before assembling the salad.
- Toss the cooled, toasted pine nuts into the bowl with the produce and then top with the dressing. Mix the salad together, until all of the ingredients are fully coated in the dressing.
- Finally, top the salad with the rest of the crumbled feta cheese and more dill, if desired. Then, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to two days.
Calories: 441kcal | Carbohydrates: 19g | Protein: 15g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Cholesterol: 44mg | Sodium: 611mg | Potassium: 1159mg | Fiber: 8g | Sugar: 5g | Vitamin A: 27617IU | Vitamin C: 21mg | Calcium: 377mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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