Pariani Salata (Paros-Style Greek Salad)
- Margaret Pahos
- Dec 18, 2025
- 3 min read
Updated: Jan 9
This Pariani Salata (Paros-Style Greek Salad), Παριανή σαλάτα, is a fresh, hearty and naturally gluten-free dish made with fluffy potatoes, white beans, ripe tomatoes, red onion and Kalamata olives. Dressed simply with extra virgin olive oil, lemon juice, sea salt and plenty of cracked pepper, it’s a classic Greek-style salad that can be served warm or chilled — perfect for entertaining, meal prep or a festive table.
Why this salad matters to me
If you’ve travelled through the Greek islands but haven’t visited Paros, you’re truly missing out. Voted Europe’s No.1 island since 2018, Paros is known for its crystal-clear beaches, golden sand, beautiful villages and, of course, unforgettable food.
Paros is especially close to my heart — my father was born there. We’ve visited many times, and every trip ends the same way: wishing we could stay longer. On a recent visit, my brother (who goes every year) asked if I’d ever tried Pariani Salata at a local taverna. I hadn’t — and I was instantly intrigued.
More than just a salad
As it turns out, Pariani Salata isn’t just a side dish — it’s a complete, deeply satisfying meal. A generous mix of fresh greens, tangy red onion, fluffy potatoes, creamy beans and sweet ripe tomatoes come together in the most comforting way. It’s simple, honest food, but incredibly flavourful.
What truly sets this salad apart is purslane, known in Greek as glistrida. These moisture-rich leaves are crisp with a gentle lemony tang and a subtle peppery bite, similar to rocket. They blend beautifully with the other ingredients and make this salad impossible to stop eating.
My Greek tip (don’t skip this)
If you take one thing from this recipe, let it be this:Do not hold back on the extra virgin olive oil, lemon juice and sea salt. Greeks are generous with these ingredients, and that generosity is what gives this salad its authentic Greek character.
Fair warning — once you make it, you may not want to share it with the rest of the family.
Pariani Salata (Paros-Style Greek Salad)
INGREDIENTS
1 cup purslane, washed and dried(or baby rocket if purslane is unavailable)
1 cup white beans or black-eye beans, cooked
1 yellow capsicum, diced
1 red onion, thinly sliced
3 ripe tomatoes, cut into eighths
3 large potatoes, diced
1 cup Kalamata olives
1/3 cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon wholegrain mustard
Sea salt and freshly cracked black pepper, generous
Optional: A handful of fresh parsley and/or fresh oregano leaves, roughly chopped
INSTRUCTIONS
1. Prepare the beans
Soak the beans overnight. Drain, then boil in fresh water for 20–30 minutes until tender. Drain and allow to cool completely.
2. Cook the potatoes
Boil the diced potatoes in well-salted water until soft and fluffy. Drain and allow to cool slightly.
3. Assemble the salad
On a large platter (not a deep bowl), combine the purslane, beans, capsicum, red onion, tomatoes, potatoes, and olives. If using, sprinkle over a handful of fresh parsley and/or oregano. Season generously with sea salt and freshly cracked pepper. Toss to combine.
4. Make the dressing
In a small bowl, whisk together the extra virgin olive oil, lemon juice and wholegrain mustard. Pour over the salad and gently toss to evenly coat.
5. Serve
Serve immediately while slightly warm, or refrigerate and enjoy chilled.
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Margaret Pahos @CreateCookShare
