Salads

Lettuce Salad (Maroulosalata)

5 min Cook
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Cabbage Salad

Cabbage Salad

greekk6bg
Traditionally, in our village in Greece, we eat tomato salads in the summer, and cabbage and lettuce salads in the winter. This isn't a hard fast rule, however, we do eat a market-inspired cuisine, and traditional tomatoes do not grow in our village in the winter months. This includes the another famous trifecta of perfection: fresh dill, green onions and cucumbers.
prep time
10 min
cooking time
5 min
servings
4
total time
15 min

Equipment

Ingredients

  • 4 cups romaine lettuce -- shredded

  • 1 large English cucumber

  • 1/2 cup chopped fresh dill

  • 4 chopped green onions

  • 1/2 cup extra virgin olive oil

  • 1/4 cup red wine vinegar

  • ½ teaspoon salt

Instructions

1
Add the shredded lettuce, cucumber, green onions, and dill to a big mixing bowl.
2
Spring with salt, and then drizzle the olive oil and vinegar over the salad and toss. Serve immediately.
3
Enjoy! Bon Appetit! Kali Orexi!

Notes

I'm sure you can try any other lettuce you like, however, the original recipe is done with romaine lettuce. The sturdy lettuce leaves are great for holding the greek olive oil dressing used with this recipe. You can remake the dressing in advance.
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Sauces & Dressings

Greek Vinaigrette Salad Dressing

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