Dandelion Greens Salad Recipe

Course Side Dish
Cuisine American
Author Robin Follette


  • 1 cup dandelion greens finely chopped
  • 1 red onion thinly sliced
  • 1 large garlic clove minced
  • 1 cup grape or cherry tomatoes cut in half
  • 1/2 cup Feta cheese
  • 1 cup Chick peas drained and rinsed
  • 1/4 cup lemon juice
  • 1 teaspoon Kosher salt
  • 2 tablespoons olive oil


  • Wash and dry the dandelion greens. Be sure they're dry to avoid splattering hot oil with water. Cut them up finely. Rinse the chick peas and allow them to dry. A clean, lint-free kitchen towel works well for drying.
  • Heat the olive oil. Saute the onion slices until they begin to turn golden brown, about five minutes.
  • Add the dandelion greens and garlic, and then stir until the greens wilt. Stir in the halved tomatoes, turn off the heat and let the salad cool to room temperature.
  • When cool, sprinkle with salt and stir in the Feta cheese and Chick peas. The salad is ready to serve.