What To Make: Greek Paxos Salad

By Meg Walker
02nd Jul 2016

Princess Tatiana’s Paxos Salad

Paxos, a tiny, olive-covered island south of Corfu, is always referred to in the plural in Greek because it has an even smaller sister islet next door called Antipaxos. Both have white sand beaches and turquoise waters, and it is here that my husband and I enjoyed eating this salad, picnic-style, on a very small boat on which we made our first solo boat trip after getting our boating license in Corfu when we moved to Greece in 2013.

Ingredients
150ml extra-virgin olive oil
60ml balsamic vinegar
zest of – lemon
? tsp honey
sea salt and freshly ground black pepper
115g baby arugula
225g halloumi cheese, sliced, grilled, and cut into thin strips
2 boneless, skinless chicken breasts (about 340g total), trimmed, grilled, and cut into thin strips
12 thin slices noumboulo or prosciutto
4-5 fresh figs, quartered
2 tbsp chopped walnuts

Method
Combine the oil, vinegar, lemon zest, and honey in a jam jar with a pinch of salt?and pepper, cover, and shake well. Spread the arugula in a salad bowl or platter and arrange the remaining salad ingredients on top of it. Drizzle the dressing on top and serve at once.