In search of a bright summery lunch to go with all those idle days in the sun? Then check out the recipes in A Taste of Greece: Recipes, Cuisine & Culture (teNeues), which features over 30 tastemakers — from Margaret Atwood to Arianna Huffington — and their favorite local recipes. Here, the recipe to a Greek Paxos salad, courtesy of HRH Princess Tatiana, also the book’s co-author, who shares why this dish is so special.

“Paxos, a tiny, olive-colored 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.” — HRH Princess Tatiana


10 tbsp extra-virgin olive oil
1/4 c balsamic vinegar
Zest of 12 lemon
1/2 tsp honey
Sea salt and freshly ground black pepper
4 oz baby argula (4 c)
8 oz halloumi cheese, sliced, grilled and cut into thin strips
2 boneless, skinless chicken breasts (about 12 oz total), trimmed, grilled and cup into thin strips
12 thin slices noumboulo or prosciutto
4 to 5 fresh figs, quartered
2 tbsp chopped walnuts


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.

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