I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Fresh Greek Salad

Fresh Greek Salad


The simplest of recipes that is always on the table when dining Greek.


  • 1 each English Cucumber or 5 each Persian Cucumbers

  • 1 Large Heirloom Tomato

  • 8 each Kalamata Olives, split in half

  • 1/4 each Red Onion, thinly sliced

  • 2 Tbsp Fresh Oregano Leaves

  • 2 tbsp Red Wine Vinegar

  • 1 tbsp Extra Virgin Olive Oil

  • 2 ounces Greek Feta (more pungent) or French Feta (more mild)

  • Freshly cracked Black Pepper

  • To Make it Hearty:

  • 1 cup cooked chickpeas (toss with cucumbers)


  1. Chop cucumbers in one to two-bite size chunks.

  2. Slice tomato into thick 1/2 inch pieces and then cut each slice into quarters.

  3. Whisk together red onion, 1 tbsp chopped oregano and olive oil.

  4. Toss in tomatoes, cucumbers and red onion.

  5. Place salad in a serving bowl and top with remaining tablespoon of oregano leaves and two blocks of feta.

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