Maroulousalata (Greek green salad)

Crisp, herbaceous and effortlessly fresh, maroulousalata is Greece’s answer to the ultimate salad. With shredded lettuce, plenty of mixed herbs, spring onion and feta cheese tossed with lemon juice and olive oil, it’s the ideal side to serve with grilled barbecue meats, seafood and more.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Stream free On Demand

Garden Greens

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

Ingredients

• 2 heads baby cos lettuce, halved and thinly shredded
• ½ bunch dill, thinly shredded
• ¼ cup loosely packed mint leaves, thinly shredded
• ¼ cup loosely packed parsley leaves, thinly shredded
• 5 spring onions, thinly sliced
• 150 g feta cheese, crumbled
• ⅓ cup (80 ml) olive oil, plus extra to serve
• 1 lemon, juiced
• Salt and black pepper
• 6 kalamata olives, to serve

Instructions

1. Place all the ingredients (except the olives) in a very large bowl and toss lightly to combine. Drizzle with extra olive oil and dot with the olives to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Garden Greens

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G