06/06/2026
TO ADD FETA? OR NO FETA?
Tell us in the comments - we know MISTRAS is a MUST!!!
💚🥬👀✨🫶🏼🍋
“Although the iconic Greek salad, colorful with tomatoes, feta and olives, might spring to mind when contemplating Greek salads, monochromatic maroulosalata (which translates to “lettuce salad”) is arguably the more popular option in Greece.
https://cooking.nytimes.com/recipes/1025656-maroulosalata-green-salad-with-feta-and-dill
The salad is simple and effortless: Toss sliced romaine hearts, fresh dill, crumbled feta and sliced scallions with olive oil and fresh lemon juice, then season with salt and pepper, no separate dressing required.
The key to this refreshing chopped salad is slicing the lettuce into delicate shreds, then soaking them in ice water to get them extra-crisp before draining, drying and tossing with the rest of the ingredients. Serve with grilled seafood, such as shrimp or fish, or as a sunny side salad with souvlaki or roast chicken. But this salad can also stand alone, as a light, summery supper on the hottest of days.”
📸 Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell
