Name: Greek Maroulosalata (Green Salad With Feta And Dill)
Prep time: 10 min
Total time: 10 min
Ingredients: 4 hearts of little gem (chopped into ribbons); 15 oz beans (canned or fresh butter beans, cannellini, or garbanzo beans, drained and rinsed well ); 4 green onions (thinly sliced); 1/2 cup crumbled feta cheese; 3 Tbsps high quality extra-virgin olive oil; lemon juice (freshly squeezed); lemon zest (from a fresh lemon); 2 Tbsps fresh dill (minced); 2 tsps raw honey; ½ tsp fine sea salt; ¼ tsp black pepper

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maroulosalata Greek lettuce salad in a bowl with little gem lettuce, dill, and lemon dressing.

This lemon and dill salad is a protein-rich twist on a traditional Greek Lettuce Salad (Maroulosalata) which combines leafy green lettuce and sliced green onions with feta, then everything is drizzled with a lemon dill vinaigrette. It’s a healthy side dish that’s ready in just 10 minutes. Perfect with grilled chicken, lamb, fish, or your favorite Mediterranean meals.

up close image of maroulosalata in a bowl with lettuce, dill, lemon vinaigrette, and beans and feta.

If you you haven’t noticed already, chopped salads are my jam! I’ll eat them for every lunch and dinner if I can. They are just so filling, and versatile. With this recipe, I wanted the flavors to be simple and fresh, using fresh ingredients and a bright dressing. I guess that’s the kind of eating mood I was in.

To make it a full meal, you can add the beans as I did, or pair it with a different protein. Greek chicken and rice bowls on the side are a great option, or this Greek lemon chicken would go beautifully on top. And if you want to change things up from chicken, you may find these Greek meatballs pair really well with maroulosalata.

Why You’ll Love This Recipe
Ingredients
Variations And Substitutions
How To Make A Maroulosalata Salad
Rachel’s Tips For The Best Results
What To Eat With Maroulosalata Little Gem Salad
Make Ahead and Leftover Storage Tips
Recipe FAQs
More Salad Recipes You’ll Love
Greek Maroulosalata (Green Salad With Feta And Dill) Recipe
Rachel’s Tips For The Best Results
Make Ahead and Leftover Storage Tips

Why You’ll Love This Recipe

This Maroulosalata is a celebration of fresh flavors and feeling good. It’s quick, it’s easy, and it’s absolutely bursting with that CleanFoodCrush goodness you love. Get ready to fall in love with every zesty, dilly bite!

Freshest Ingredients: Grab the freshest dill, the brightest lemons, and the most vibrant little gem lettuce you can find. It makes all the difference, turning a simple salad into something truly extraordinary.

Simple: What I absolutely love about this recipe is its beautiful simplicity. When you’re working with just a few simple ingredients, the quality of each one truly shines through.

Quick and Easy: This salad is about to become your new go-to because you can make this salad in just 5-10 minutes.

Looking for more chopped salad ideas for meal prep? Then you won’t want to miss this Crunchy Veggie & Bean Chopped Salad, this Lemony Chickpea + Olive Chopped Salad, or this Chopped Tomato + Cucumber Salad with Lemony Dill Dressing!

Ingredients

These are the simple ingredients that make this Maroulosalata recipe twist perfect for a healthy weeknight salad that’s super easy.

Maroulosalata Green Salad Ingredients:

Little gem: Traditional Greek salads use romaine, however I found this little gem on sale and knew it would be perfect for this salad. It is actually a cross between romaine and butter lettuce, so it has a few characteristics from both.

Beans: Use the beans you have on hand. I used cannellini, but you could use garbanzo, or butter beans as well.

Green onions: This is one of the traditional flavors that really makes this salad wonderful.

Crumbled feta cheese: And let’s talk about Feta! Oh, how I love Feta! It’s not just Greece’s most famous cheese; it’s also my personal favorite, and many experts agree it’s one of the healthiest choices out there. Made from sheep or goat milk, Feta is packed with nutrients and often easier to digest than cow’s milk cheeses, making it a fantastic option for so many of us. It adds that perfect creamy, tangy bite that elevates every forkful.

Maroulosalata Dressing Ingredients:

High quality extra-virgin olive oil: Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use. They each have their own unique flavor.

Lemon: This recipe uses both lemon juice and lemon zest to really elevate that lemony flavor. ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Fresh dill: Fresh dill really takes the flavors over the top. But you could really use any fresh herb.

Raw honey: I love using raw honey in all my recipes.

See the recipe card for full information on all ingredients and quantities.

Variations And Substitutions

Make It Without Dill: Traditionally the dill is added straight to the chopped lettuce, so, if you want to use a different herb, like mint or parsley, you could add that directly to the salad and then make the lemon vinaigrette dressing without dill.

No Feta: Feta is a personal choice, so feel free to remove it or replace it with something like cotija, mozzarella, or a different soft goat cheese.

Protein: We used white beans as the protein in this salad recipe, but a delicious Mediterranean chicken or fish would also go really well and add loads of protein! Or you could keep it vegetarian and try different beans and legumes like butter beans or chickpeas.

Make It Your Own: Just like different regions in Greece make this how their family loves to eat it, I encourage you to make it your own as well. Try adding more chopped veggies like tomatoes, black olives, or cucumbers if you’d like even more fiber, change up the herbs, or make a red wine vinaigrette instead of a lemon-dill vinaigrette based.

Use Dried Beans: I used canned beans for convenience in this recipe, but if you prefer, you can cook your own beans from dried.

How To Make A Maroulosalata Salad

chop the little gem lettuce into thin ribbon-like strips and place in a bowl.

Step 1. Rinse your little gem lettuce hearts really well, then allow it to air dry on towels or use a salad spinner. Once completely dry, chop your lettuce into thin ribbons and place in a bowl.

add the beans, dill, and green onions to the bowl with the lettuce.

Step 2. Next, add the beans, sliced green onions, and fresh dill, to the large salad bowl with the lettuce.

mix together the ingredients for the lemon dill vinaigrette and pour over the salad.

Step 3. In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, dill, honey, sea salt, and pepper until well combined then pour over the salad.

add the feta cheese and toss the finished maroulosalata gently.

Step 4. Sprinkle the crumbled feta over the top and give your salad one final gentle toss.

Serve immediately.

Enjoy!

Love, Rachel

Rachel’s Tips For The Best Results

Slice the lettuce into thin ribbons using a sharp knife to give this salad a beautiful look and texture.
Dress the salad just before serving and once dressed, serve right away so the lettuce does not wilt.
I personally find this lemon zester really easy to use when zesting citrus fruits.
Use a salad spinner to get the lettuce extra dry so it won’t water down your vinaigrette.

finished and tossed maroulosalata with beans.

What To Eat With Maroulosalata Little Gem Salad

If you want to make this Greek green salad a full meal, you can add one of these healthy proteins make it more filling. Our beef spinach meatballs are a perfect accompaniment, and I also love these grilled salmon kabobs with garlic basil pesto.

If you’re looking for something lighter, try this Greek chicken soup or our high protein tomato soup with cottage cheese. A typical side dish with this salad is an orzo pilaf, but I prefer to pair it with this amazing mushroom quinoa instead.

Make Ahead and Leftover Storage Tips

If you want to make this ahead, keep the salad ingredients separate from the dressing until ready to serve. Store the salad part of the recipe in the refrigerator for up to 3 days. Keep the vinaigrette at room temperature for up to 24 hours. Then dress the salad with the vinaigrette right before serving.

If dressed with the vinaigrette, any leftovers of this salad should be discarded since the lettuce will become mushy. But the good news is, it only takes about 10 minutes to make another one!

Recipe FAQs

Can I use different lettuce in this Greek lettuce salad?

Traditional Greek lettuce salad is typically made with romaine, but you could really use any lettuce you want. I know some recipes, like this one, that use little gem, and others that use iceberg when make a Greek lettuce salad.

Can I substitute the dill for another herb?

Of course! Some other fresh herbs that work well are parsley or mint. You could also just leave it out if you want.

Can I make the dressing ahead of time?

You can make the dressing ahead as long as you don’t refrigerate it. The refrigerator solidifies the olive oil and then you’ll have to wait to dress the salad until the oil un-solidifies! I recommend making it and then leaving it at room temperature for up to 24 hours.