Maroulosalata (Greek Feta Salad)
This Maroulosalata has crisp romaine lettuce smothered in a salty, bright homemade feta dressing and topped with crispy breadcrumbs.
Servings 4 people
Ingredients
- 1/4 sourdough boule approx. 2 cups cut.
- 5 oz feta cheese separated 4oz & 1oz
- 2 lemons
- 1/3 cup fresh dill loosely packed
- 1/4 cup extra virgin olive oil + extra for breadcrumbs
- 2 romaine hearts
- 3 scallions greens and whites sliced
Instructions
- Preheat the over to 400℉.
- Cut the sourdough bread into ¼-inch cubes and place them on a sheet pan. Drizzle with olive oil, add 1 teaspoon of Italian seasoning, a heavy pinch of salt, and squeeze the juice of ¼ lemon over top. Toss well to coat evenly. Roast for 10–13 minutes, tossing halfway. Once golden and crisp, remove from the oven and crush.
- In a small bowl, add the feta cheese, lemon juice, chopped dill, and 1/4 cup of olive oil. Mash the feta until it starts to blend into the dressing but is still chunky. Set aside.
- Clean the lettuce thoroughly, and dry. Using a sharp knife or a mandoline, slice the romaine hearts into thin ribbons. Add it to a large bowl with the sliced scallions and pour over the dressing. Toss until evenly coated, then add the breadcrumbs and toss once more. Serve immediately.