Chopped Greek Salad (Maroulosalata)

5 from 1 vote

Chopped Greek Salad (Maroulosalata)

This Chopped Greek Salad is a riff on the Greek Maroulosalata salad aka Greek Lettuce Salad. Loaded with fresh chopped vegetables and herbs, this easy salad recipe is a great compliment to any meal.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings: servings

Calories: 331kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 mixing bowl for salad
1 swell container for dressing

Ingredients

Greek Salad

2 heads romaine lettuce chopped small, use large heads of lettuce
4-5 green onions
1 ounce fresh dill remove stems, chopped small
¾ cup feta cheese crumbled
⅓ cup pistachios roasted and salted, roughly chopped

Dressing

¼ cup extra virgin olive oil
2 tablespoons lemon juice fresh squeezed
½ teaspoon lemon zest
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon dried oregano
pinch kosher salt to taste

Instructions

How to Make

Make the Dressing

Combine extra virgin olive oil, fresh squeezed lemon juice, lemon zest, Dijon mustard, honey, kosher salt, and dried oregano. Mix well.

Assemble

Wash, dry and chop the romaine lettuce. Add it to a large mixing bowl. Chop the green onions and fresh dill. Crumble the creamy feta and add it to the bowl. Top with chopped pistachios and as much or as little lemon vinaigrette dressing as you desire. Toss well. Serve immediately and enjoy.

Notes

Storage
Best enjoyed immediately once dressed. Extra dressing can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition