Leave the collected dandelion leaves in water and then wash them very well. Also, wash the lettuce and tomatoes. Pat them dry. Chop the dandelion leaves the lettuce, and cut the tomatoes into quarters. Finely slice the red onion. Add the olives and feta pieces; mix everything well.

Toast the sunflower seeds in a pan. Save them to sprinkle them last on the finished salad on the plate so the seeds remain crunchy.

Next comes the salad dressing. Press the garlic clove into the jar using a garlic press. Add all the other ingredients listed to the jar, close the lid, and shake well.

Serve the salad with the toasted sunflower seeds and dressing and enjoy right away!