Make maroulosalata right now. That’s what Greeks in Greece make in the winter months when there are no good tomatoes.
I didn’t really know about it until 2004. It’s also commonly served at Easter.
I make it all winter.
My most minimalist version is chopped iceberg, romaine or leaf lettuce, green onion, fresh dill or fresh parsley, olive oil and vinegar, with a pinch of salt and sugar.
Sometimes I add cucumber, basil, arugula, olives, whatever else.
Add feta and cucumbers , if you like.
This recipe calls for Feta and Mint
In Greece, it becomes too hot for lettuce in the summer months, so that is when they often just eat tomatoes with feta.
Sometimes, not even adding the cukes or peppers once sees in a Village Salad / Horiatiki, since cucumbers are also sometimes not at their best once it’s really hot out.
Sometimes, they switch to an cabbage salad dressed with oil and vinegar, when there is no lettuce available.
This Greek Salad would be good with or without the tomatoes
