Along with her role in the Greek monarchy as the wife of Andrea Casiraghi, the eldest son of the Princess of Hanover and grandson of Prince Rainier and Grace Kelly, HRH Princess Tatiana Casiraghi of Greece is also wellness royalty. She lives a healthy lifestyle and recently introduced A Taste of Greece (teNeues, 2016), a cookbook filled with enticing dishes created by herself and other famous personalities who have a love of the country. “Greek food is honest, pure, and simple—just a splash of olive oil, a pinch of hand-crushed fresh sea salt, and a squeeze of lemon juice is all you need to bring out the real flavors of Greek food,” she says.
Here, she shares the recipe for Paxos salad, which is the epitome of the Mediterranean diet. “What I love about this salad is its simplicity,” she says. “It is made with seasonal leafy greens, fresh seasonal fruits, sheep’s milk halloumi cheese, one or two slices of cured meat, and a high dose of omegas thanks to the walnuts and Greek extra virgin olive oil. It always takes me back to the small island of Paxos, as it is the perfect picnic salad—fresh, savory, sweet, light with a nice crunch, and, always, made with love!”
Paxos Salad (serves 4)
- 10 tbsps of Greek extra-virgin olive oil
- ¼ cup of balsamic vinegar
- zest of ½ a lemon
- ½ tsp of honey
- sea salt and freshly ground black pepper
- 4 ounces of baby arugula (4 cups)
- 8 ounces of halloumi cheese, sliced, grilled, and cut into thin strips
- 2 boneless, skinless chicken breasts trimmed, grilled, and cut into thin strips
- 12 thin slices noumboulo or prosciutto
- 4 to 5 fresh figs, quartered
- 2 tbsp of 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.