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+ servings

Ikaria Summer Tomato Salad with Grilled Pita Strips

I first ran across this salad at a small taverna high up in the mountain village of Carres, in the area of Raches, Ikaria. Theodosis Politis and his son Nikos ran a taverna up there and this salad was one of their signature dishes. The grilled pita adds an irresistible smoky note to the succulent salad and makes for the perfect way to soak up all its delicious juices. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.


  • 2 pieces of pita bread grilled or toasted well
  • 3 large ripe, firm tomatoes, cut into 1 ½-inc / 4-cm chunks
  • 2 red onions halved and sliced thin
  • 1 ½ cups chopped flat-leaf parsley
  • 2 teaspoons dried Greek oregano
  • Sea salt and pepper to taste
  • 6 tablespoons extra virgin Greek olive oil


  1. Cut the toasted pita bread into julienne stripes, about 1/8-in / 3-mm wide and 2 inches / 5 cm long
  2. Toss the tomatoes, onions, herbs, salt, pepper and olive oil together with the pita strips. Serve immediately.


Adapted from Ikaria, Lessons on Food, Life & Longevity from the Greek Island Where People Forget to Die (Rodale)