Farm To Table Green Salad

Recipe by Chef Christos Athanasiadis.


  • Variety of Salad Greens (lettuce, iceberg, radicchio, endive, kale or greens of your choice, 500 g)
  • Cherry tomatoes (150 g)
  • Feta Cheese (200 g)
  • Pistachios (100 ml)
  • Pita bread (2 pieces, chopped)
  • Extra Virgin Olive Oil (100 ml)
  • Balsamic Vinegar (100 ml)


Discard all bruised and discolored leaves. Rinse and dry all greens thoroughly to give it a crisp and fresh taste. Mix salad greens evenly then add all the ingredients and mix well. The secret to a perfectly tossed salad is simple: use your washed hands.

Exquiste Mykonos

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