Classic Greek Salad with a Twist

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The classic recipe for a Greek salad calls for everything listed below, plus feta. In this version, made together with ultra marathoner Dean Karnazes when we met, ran and filmed in Messinia, in the southern Peloponnese, I leave out the feta but get plenty of healthy calcium from the addition of sesame seeds.
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Classic Greek Salad with a Twist

Prep Time 10 minutes
Servings 6
Prep Time 10 minutes
Servings 6

Ingredients

  • 3 beefsteak or other great in-season tomatoes cored and coarsely chopped
  • 2 crunchy cucumbers cut into ¼-inch slices or half moons
  • 2 green bell peppers seeded and cut into either rings or strips
  • 2 - 3 cups baby arugula rinsed and drained
  • 1 cup trimmed purslane
  • Greek sea salt to taste
  • Kalamata or other Greek olives as desired
  • 1 teaspoon raw or toasted sesame seeds
  • Extra virgin Messinian or other Greek olive oil to taste

Instructions

  • Combine all the vegetables in a large mixing bowl. Season to taste with salt.
  • Sprinkle with olives, as desired. Pour in as much as olive oil as desired.
  • Serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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