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Greek Country Salad

Prep time
15 mins

Adapted from


This is an authentically Greek salad, quite different from the common version made in the States with feta and olives.


1 Tlemon juice
1⁄2 tsalt
1 thoney
1⁄3 colive oil (extra-virgin)
1⁄2 lbescarole (preferably pale inner leaves, chopped, about 2 cups)
1⁄4 lbmustard greens (young, trimmed and finely chopped, about 2 cups)
1⁄2 lbdandelion greens (tough stems discarded and leaves cut crosswise into 1/4-inch slices, about 2 cups)
1 cwatercress (trimmed)
1⁄2 cdill (fresh, chopped)
1⁄4 cparsley (flat-leaf, fresh, chopped)
1⁄4 cscallion (thinly sliced)
2 cbaby spinach leaves


In a large bowl, whisk together the lemon juice, salt, and honey. Drizzle in the olive oil and whisk to blend. Add the greens and herbs to the bowl of dressing and toss to coat. Sprinkle with salt and pepper to taste.

Serve immediately.