Go Back
Print this page

2000s Recipes + Menus

Greek Country Salad

Serves8
  • Active time:30 min
  • Start to finish:30 min
January 2001
This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land.

For dressing

  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon honey
  • 1/3 cup extra-virgin olive oil

For salad

  • 1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)
  • 1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)
  • 1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)
  • 2 oz baby spinach (2 cups)
  • 1 cup watercress sprigs, trimmed
  • 1/2 cup chopped fresh dill
  • 1/4 cup fresh flat-leaf parsley
  • 1/4 cup thinly sliced scallion

Make dressing:

  • Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.

Make salad:

  • Add salad ingredients to dressing and toss to coat. Season with salt and pepper.

Recipe by Elizabeth Vought Greene

Photograph by Romulo Yanes

Keywords
elizabeth vought greene,
vegetarian,
salad,
greek