Maroulosalata is a crisp, refreshing Greek salad made primarily from young wild lettuce (marouli), finely chopped or shredded and tossed with a simple dressing of extra virgin olive oil, red wine vinegar or lemon juice, salt, pepper, and often a handful of chopped fresh herbs like dill or parsley. Sometimes chopped spring onions, capers or crumbled feta are added for extra zing. The way I have it is with iceberg lettuce, although cos lettuce is traditional, and I definitely appreciate the tangy touch of feta through it, but it can of course be omitted to keep it vegan.

It originates from Greece, particularly enjoyed in coastal and island regions where wild greens are foraged in spring, and reflects the country’s love of minimal, ingredient led cooking that celebrates bright, clean flavours.