Greek Lettuce Salad with Preserved Lemon and Goat Cheese

Cool, crisp, and full of brightness — this Greek-style lettuce salad is the kind of dish that quietly earns its place at the table. Made with finely shredded Romanian lettuce, fresh herbs, and a citrus-spiked dressing, it’s refreshing in all the right ways. Light but layered, simple yet full of character.

There’s texture from the ice-cold lettuce, thin slices of cucumber, and spring onions. There’s flavour from dill, mint, and preserved lemon — sharp, herby, and unmistakably Mediterranean. Briny green olives and creamy goat cheese pearls are scattered on top, bringing balance and a touch of richness to every bite.

This is the salad you want when the weather is warm and the cooking is easy. A recipe that looks as fresh as it tastes — green, herby, and glistening with lemony olive oil. Serve it beside grilled meats, flaky pastries, or just on its own with good bread and sunshine.

What is Maroulosalata?

In Greek, marouli (μαρούλι, pronounced mah-ROO-lee) means lettuce — and salata is, as you might guess, salad. Put them together and you get Maroulosalata: a crisp, herb-laced lettuce salad that’s as much a part of Greek tables as bread or olives.

What makes it different from your usual leafy bowl is the texture — the lettuce isn’t torn, but sliced thinly, almost shaved. This gives it a delicate feel and means the dressing coats every forkful perfectly. You get brightness from the lemon, a lift from dill or mint, and that unmistakable edge from scallions or spring onions.

While the base ingredients stay the same — lettuce, herbs, lemon, olive oil — there are as many small variations as there are kitchens. Some add cucumber or olives, others top it with crumbled feta. Always fresh, never soggy, and best dressed just before serving.

It’s one of those dishes you think will be simple — and then find yourself craving again the next day.

Why You’ll Love This Salad

• No cooking, special equipment or complicated preparation. Most of the work is simply slicing and assembling.
• The dressing can be made in advance and the vegetables prepared earlier in the day, making this easy to get on the table when needed.
• The combination of fresh herbs, preserved lemon, olives and goat’s cheese gives the salad plenty of flavour without relying on a long list of ingredients.
• Equally at home next to grilled meats at a barbecue or served as part of a larger spread for lunch.

Ingredients Used For the Salad

• Romanian lettuce provides the perfect crisp, refreshing base, bringing a lightness that makes this salad so satisfying to eat.
• Spring onions add a delicate sharpness that gently enhances the other flavours without overpowering them.
• Fresh dill brings its unmistakable aromatic character, adding a bright, summery note that pairs beautifully with the creamy cheese and olives.
• Fresh mint adds a clean freshness that makes every bite feel vibrant and uplifting.
• Cucumber contributes extra crunch and a cooling freshness that keeps the salad wonderfully balanced.
• Green olives introduce little bursts of savoury, briny flavour that give the salad depth and character.
• Goat’s cheese pearls are scattered throughout for a creamy, tangy finish, adding richness while keeping the salad feeling light and fresh.

For The Dressing:

• Extra virgin olive oil forms the base of the dressing, adding richness and a smooth, velvety finish that coats every ingredient beautifully.
• Lemon juice and zest bring brightness and freshness, giving the dressing its vibrant, zesty character.
• Preserved lemon adds a deeper citrus flavour with a subtle savoury edge that makes the dressing especially moreish.
• Dried oregano lends a gentle earthy warmth that complements the fresh herbs without overpowering them.
• Salt and black pepper help balance and enhance all the flavours, allowing each ingredient to shine.
• Fresh dill is stirred through at the end, adding another layer of freshness and tying the dressing seamlessly into the salad.

How to Make Greek Lettuce Salad

Start by preparing the lettuce. Finely slice the Romanian lettuce, then place it into a large bowl of ice water. Let it sit for 5 minutes — this keeps it crisp and refreshing, giving the salad its signature texture.

While the lettuce chills, make the dressing. In a small mixing bowl, combine the lemon zest, lemon juice, chopped preserved lemon, dried oregano, salt, pepper, and a little finely chopped dill. Whisk gently. Now slowly drizzle in the olive oil, whisking as you go until the dressing emulsifies and turns glossy.

Slice the cucumber thinly and set aside. Trim the spring onions and finely slice both the white and green parts. Chop the mint and dill — you want everything fine, but not fussy.

Drain the lettuce well and dry it thoroughly. A salad spinner works best here, but a clean tea towel or kitchen paper will do the job. Add the lettuce to a large mixing bowl, along with the spring onions, cucumber, mint, and dill. Toss gently to combine.

Just before serving, give the dressing a final whisk and pour it over the salad. Toss everything together lightly, making sure the dressing coats the leaves without bruising them.

Scatter the green olives over the top, followed by the goat’s cheese pearls. Serve immediately — while everything is still cold, crisp, and glistening.

Helpful Tips and Tricks

• Soak the lettuce in ice water
  This extra step makes all the difference. It keeps the leaves cold and crisp — especially important when the salad is served as a contrast to warm dishes.
• Slice, don’t tear
  Finely slicing the lettuce (rather than tearing it) gives the salad its delicate texture and helps the dressing coat each piece evenly.
• Use a salad spinner if you have one
  Wet lettuce will water down the dressing. A salad spinner gets the leaves bone-dry in seconds, but a clean towel works in a pinch.
• Dress just before serving
  This isn’t a salad that likes to wait around. Add the dressing just before serving to keep the texture light and the flavours bright.
• Make the dressing ahead
  The flavours only get better if it’s made 15–20 minutes in advance. Just give it a quick whisk before pouring.

Variations & Add-Ins

This salad is beautifully adaptable. A spoonful of yogurt in the dressing adds creaminess without losing the lemony sharpness. Try green or Kalamata olives, depending on what you have on hand — both work well.

You could blend a little goat’s cheese or feta directly into the dressing for a rich, tangy finish. Or swap the goat’s cheese pearls entirely for crumbled feta, if that’s more your style.

To make it more filling, add grilled chicken, chickpeas, or white beans. It also works brilliantly as a fresh slaw — tucked into wraps, piled onto sliders, or spooned over grilled tacos. Crisp, herby, and full of flavour — it plays well in all kinds of meals.

Looking for More Salad Recipes ?? Here are few of Our Favourite

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If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spice.

Greek Lettuce Salad with Preserved Lemon and Goat Cheese

Serves: 4 Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

For the salad

• 4 cups Romanian lettuce, finely sliced
• 4 spring onions, thinly sliced (white and green parts)
• 3–4 tbsp fresh dill, finely chopped
• 3–4 tbsp fresh mint, finely chopped
• 1–2 cucumbers, thinly sliced
• A handful of green olives, halved
• ½ cup goat’s cheese pearls

For the Dressing

• Zest of 1 lemon
• 1–2 tbsp lemon juice
• 1 preserved lemon, finely chopped
• ½ tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 5 tbsp extra virgin olive oil
• A few dill leaves, finely chopped

method

1. Slice the Romanian lettuce finely and place in a bowl of ice water for 5 minutes to crisp.
   (4 cups Romanian lettuce)
2. In a small bowl, combine lemon zest, lemon juice, preserved lemon, oregano, salt, pepper, and finely chopped dill.
   (Zest of 1 lemon, 1–2 tbsp lemon juice, 1 preserved lemon (finely chopped), ½ tsp oregano, ½ tsp salt, ½ tsp pepper, a few dill leaves (chopped))
3. Slowly drizzle in the olive oil while whisking until emulsified and glossy.
   (5 tbsp extra virgin olive oil)
4. Trim and finely slice the spring onions, both white and green parts.
   (4 spring onions)
5. Thinly slice the cucumber and set aside.
   (1–2 cucumbers)
6. Finely chop the mint and remaining dill, discarding stems.
   (3–4 tbsp fresh mint, 3–4 tbsp fresh dill)
7. Drain the lettuce and dry thoroughly using a salad spinner or kitchen towel.
8. In a large bowl, combine the lettuce, spring onions, cucumber, mint, and dill. Mix gently.
9. Just before serving, whisk the dressing again and pour over the salad. Toss lightly to coat.
10. Top with halved green olives and goat’s cheese pearls. Serve immediately.
    (Green olives (halved), ½ cup goat’s cheese pearls)

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