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Recipe Detail Page
Maroulosalata with Radishes, Cukes and Tahini-Caper Dressing
Travel 2025
Embrace the bounty of Ontario’s early harvest with this delightful spring salad. Lesser known than the famous tomato-based horiatiki, maroulosalata is Greece’s beloved green leafy salad. This gorgeous version features radishes, cucumbers and a lemony tahini-caper dressing.
Serves 4 to 6
DRESSING
1/4 cup (60 mL) extra virgin olive oil
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) tahini
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) finely chopped flat-leaf parsley
2 tbsp (30 mL) capers, drained
Salt to taste
SALAD
8 cups (2 L) mixed Ontario baby lettuces
4 Easter egg or heirloom radishes, thinly sliced into rounds
3 green onions, thinly sliced
1/2 English cucumber, thinly sliced in ribbons
1/4 cup (60 mL) fresh dill fronds
1. For the dressing, whisk olive oil, lemon juice, tahini and Dijon until creamy. Stir in parsley and capers. Season with salt. Transfer to a glass jar. (Cover and refrigerate up to 5 days.) Stir before using.
2. For the salad, arrange ingredients on a chilled large platter. Drizzle dressing over salad and serve.
Serves 4 to 6
