Recipe for Greek Greens Salad With Olive Oil & Lemon

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Since greens are in season during the spring, this salad is a popular choice throughout Greece to serve on Easter. Use whichever fresh greens you have on hand for this recipe, and you can certainly serve this year round and not just at Easter!

Greek Greens Salad With Olive Oil and Lemon (Salatika Paskalina) Recipe Ingredients:

  • 4 cups hand torn, mixed greens of choice, such as romaine, spinach, purslane, dandelion, chicory, arugula, endive, and watercress
  • 6 scallion stalks, ends trimmed and then chopped
  • 1 recipe ladolemono
  • 4 tablespoons fresh, chopped parsley

How to Prepare Greek Greens Salad:

Toss the mixed greens into a serving bowl. Gently toss in the chopped scallion and top with the prepared ladolemono. Sprinkle the parsley onto the salad just before serving.

As an alternative, you don’t need to toss the dressing into the salad if you don’t want. Once the dressing is tossed into the greens, the salad doesn’t keep well. Toss the greens, scallions, and parsley together and then ;et guests ladle their own dressing over their portion.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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This post was written by Greek Boston