📍 Where this dish comes from: Delphi · Temple of Apollo, Delphi (Mount Parnassus)
Discover the history of this region →
Discover the history of this region →
Maroulosalata is spring on a plate: crisp romaine ribbons with feathery fresh dill, scallions, and a dressing made from nothing but olive oil, lemon, and salt. It is one of Greece’s most beloved everyday salads — refreshing, clean, and gone from the bowl before you can stop yourself. Exactly what lunch should be.
What You’ll Need
Servings: 4 servings
Calories: 155kcal
Ingredients
- 2 heads romaine lettuce sliced into thin ribbons
- 4 scallions thinly sliced
- 1/2 cup fresh dill roughly chopped
- 1/4 cup extra-virgin olive oil
- Juice of 1 large lemon
- Sea salt and cracked black pepper
Instructions
- Slice romaine into very thin ribbons — about 1/4 inch wide. This is the defining texture of this salad.
- Toss with scallions and dill in a large bowl.
- Dress generously with olive oil and lemon juice. Season well with salt and pepper.
- Toss until well coated. Taste and adjust — it should be bright and well-seasoned.
- Serve immediately while the romaine is at peak crunch.
Nutrition
Serving: 1serving | Calories: 155kcal | Protein: 2g | Fat: 14g | Fiber: 2.5g
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Health Benefits
- Romaine is exceptional for its vitamin K content — one serving provides over 50% of your daily need for this bone-health essential.
- Dill is a remarkable herb packed with flavonoids like quercetin that reduce inflammation and support liver health.
- Olive oil and lemon together boost the bioavailability of fat-soluble vitamins in the greens.