Anixiatiki (Spring) Salad

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img_4478Yesterday was May 1st and in Greek tradition, a Greek will greet their fellow Greeks with a “Kalo Mina” or “Good Month”. May 1st is also the European equivalent of the North American Labour Day.

In Greece and much of Europe, a celebration and remembrance of the social and economic achievements are marked with parades and other events.

Greece (again) is in the midst of a long weekend, the warm sun reminding everyone that those long hot days are near, flowers in full bloom and the Spring produce in abundance at the markets and family plots.

This past Easter, another pleasant surprise at our family’s table was this “Anixiatiki (Spring) Salad. The recipe was discovered whist flipping through the last issue of Gastronomos.img_4481-11

What sets this salad apart is that the dressing is warm, an array of Spring (and seasonal) greens are used and toasted pine nuts round out this simple, delicious salad.

I am going to make this salad again this evening and I thought to share it with you all. Choose your favourite salad green, toast some pine nuts and toss everything into this delightfully warm dressing.

Anixiatiki (Spring) Saladimg_4482

(for six)

Approx 450gr. of Spring or Mesclun salad mix

2 scallions, chopped

3 Tbsp. of chopped fennel or dill fronds

1/2 cup of pine nuts

Warm Vinaigrette

1/3 cup extra-virgin olive oil

3 Tbsp. warm water

3 Tbsp. Balsamic vinegar

1 Tbp. good honey (Greek if possible)

1 tsp. Dijon mustard

sea salt  and cracked black pepper to taste

  1. Thoroughly wash your salad greens and remove excess water. I use a salad spinner. Add your chopped scallions and and reserve.
  2. In a small skillet over medium heat, toast your pine nuts while constantly shaking the skillet. As soon as you can catch the aroma of the pine nuts, take off the heat and reserve in a small bowl.
  3. To make the vinaigrette, place your Balsamic vinegar in a small pot along with the mustard, honey and water. Heat over medium-low heat and simmer for a couple of minutes. Take off the heat and whisk in the olive oil and add salt and pepper to taste. Reserve and keep warm until the salad is served.
  4. Pour the warm vinaigrette over your salad along with the pine nuts, chopped dill (or fennel fronds) and gently toss. Serve while the dressing is still warm.

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© 2007-2009 Peter Minakis

© 2009,
Peter Minakis

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29 Comments for “Anixiatiki (Spring) Salad”


That header picture is so beautiful!

We have turned to light eating, more salad & fresh food with the weather warming up. Pine nuts & your dressing sounds really good.


Kala Mina Peter. Never heard of a warm dressing, other than a dressing down which can get warm lol! This salad is downright exciting…mmm


You know it’s spring when all the terrific salads start to surface. The dressing ingredients are a perfect combination.


This salad is really tastefull :) We had it on the menu of Easter festive lunch. The freshness of the leaves with the warmth of the toasted pinenuts and the mellow touch of the vinaigrette was a divine matchmake.
Excellent suggestion Peter!


There are times when nothing beats a simple salad. With this warm vinaigrette, I could even top this with a soft boiled egg and be a happy girl at lunch!


Peter, thanks for sharing this fantastic salad! I love warm salads but I often run out of creativity and don’t come up with new ones, so I always welcome new ideas, especially with a Mediterranean twist :)
The nutty bite must round things out so nicely for this lovely salad, can’t wait to try it :)


Me love this dressing, and can’t wait for the spring greens to come to my local farmers market….copying this right now!


Simple and delightful. It makes a very pretty salad and the warm dressing is unexpected. Sounds inviting on the cloudy spring day we are having in this part of the world.