Taki's Corinthian Seafood Salad
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Taki's Corinthian Seafood Salad

Submitted by: Martha G.

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 4

The last time I visited Greece in 2010, I ordered the above salad at Takis Restaurant in the town of Corinth. The restaurant owner is good family friend and he gave me the recipe. My family loves it. Of course you all can get creative and adjust it to your liking. Enjoy!


    1 hndfl. feta cheese

    4 pineapple chunks, canned

    1 c. extra virgin olive oil

    sea salt & black pepper to taste

    2 tbsp. dijon mustard

    1 tbsp. lemon juice

    1 lemon

    1 tbsp. balsamic vinegar

    1 tbsp. extra virgin olive oil

    1 dsh. paprika

    1 dsh. black pepper

    garlic powder to taste

    1 dsh. fresh oregano

    2 c. shrimp

    6 smoked salmon

    1/2 romaine lettuce

    1 lrg. carrot

    3 cherry tomato

    1 c. broccoli

    1/4 c. celery

    1/4 c. red cabbage


This recipe is fun to do and if you have little ones at home they can help. You can toss it all together and coat it with the dressing or you can layer the ingredients. Whatever you want to do is fine. I start by placing a bed of lettuce at the bottom of the serving dish. Then I toss a few shrimp, then sprinkle some shredded carrot, put on a few strips of smoked salmon, add a few broccoli spears, some quartered tomato, some chopped up lettuce, and so on. Then I drizzle a bit of the dressing on top and when there is enough for flavor I go on and arrange everything for the next layer. The salad in the photo was 4 layers and in between each layer there was dressing drizzled sporadically. No need to overdress! To decorate the top, place some tomato pieces, and the pineapple rings or chunks and put the remaining dressing on top and...voila! It's ready. Greece rocks!

Directions for dressing: Combine mayonnaise, juice of 1 lemon, balsamic vinegar, olive oil, paprika, pepper, garlic powder, and oregano.

Directions for Homemade Mayonnaise: In a blender or food processor, process the egg, lemon juice, mustard, salt and pepper until well combined. While the motor is running, pour the oil in a slow, thin, steady stream and process until the mixture is thick and creamy. *Take your time with this recipe. If you try and rush it, it won’t come out right.