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.

Course meze, salad

Cuisine Greek, Greek cuisine, Mediterranean diet

Keyword Diane Kochilas, Greek olive oil, Greek salad

PREP TIME 10 minutes

SERVES 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.