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How to Make the Perfect Greek Salad

Perfect Greek Salad

If you’ve ever been to Greece (lucky you!), then you know that the Greek salads there put our Americanized versions to shame. They taste richer and more flavorful—and also come with myriad health benefits. In fact, residents of the gorgeous Grecian island of Ikaria are famous for their longevity —so writer Diane Kochilas decided to chronicle information about the island and some of its best recipes in the recently released book.

The book includes interviews with Ikarians, as well as what they believe are the secrets to a long life—and it also reveals delicious and health-promoting local recipes. Here’s one for a pretty-much-perfect Greek salad, along with two other Ikarian recipes you’ll definitely want to add into your regular rotation.

Greek Salad with an Ikarian Touch

Makes 4 servings

  • 3 large beefsteak or other meaty, fleshy tomatoes in season, cut into wedges
  • 1 large, fat cucumber, peeled and sliced into 1/8-inch rounds
  • 1 large red onion, halved and sliced
  • 8 kalamata olives, rinsed
  • 2 tsp dried savory or Greek oregano
  • Coarse sea salt
  • 4 oz Greek feta, preferably made from 100 percent goat’s milk
  • 1/2 cup pickled watercress, drained, or 1/3 cup capers, rinsed and drained
  • 1/3 cup Greek extra-virgin olive oil

In a serving bowl, combine the tomatoes, cucumber, and onion. Add the olives, savory (or oregano), and salt to taste. Top with the feta and pickled watercress (or capers). Add the olive oil. Toss the salad at the table just before serving.


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