- Timescale In A Hurry
- Serves 6
- Difficulty Simple
This Greek chopped lettuce salad, called maroulosalata is so simple to make it almost doesn’t necessitate a recipe. Yet, I would never put all these ingredients together and my goodness don’t they just sing when they come altogether! The simple and classing Greek salad dressing is super sharp and complements the crunchy salad, salty feta, and fresh spring onions and dill to perfection. We’ve added honeyed walnuts to this humble Greek salad, combining some oh-so-Greek ingredients that bring a slights touch of sweetness to this dish. To try it is to adopt it.
Ingredients
THE MAROULOSALATA
2 Hearts Romaine Lettuce
4–5 Spring Onions, chopped
½ Block of Feta Cheese, crumbled
4–5 Sprigs of Fresh Dill ( as much or as little as you wish)
THE DRESSING
½ Cup (120ml) Olive Oil
1 Lemon, juiced
1 tsp Dried Oregano
¼ tsp Salt
¼ tsp Pepper
THE HONEY WALNUTS
40g Walnuts
15g Honey
1tsp Dried Oregano
METHOD
- Start by preparing the honeyed walnuts by mixing your walnuts with honey and the dried oregano.Place on a baking tray and bake for approximately 15 minutes at 175C, or until golden brown.
- Whilst this is happening, make your marousalata dressing by whisking together the olive oil, lemon juice, dried oregano, salt and pepper.
- Next, roughly chop your salad, spring onions and dill. Add to a bowl, crumble your feta over (as big chunks or as smaller pieces depending on your liking). Top with the dressing and mix all together. Finish with topping your maroulasalata with the honeyed walnuts before serving.