The Phraxos Summer Salad

Inspired by The Magus by John Fowles, this salad is more than a recipe—it’s a sensory bridge to the sun-drenched landscapes of Greece, where the novel is set. As I read, one feeling became inescapably vivid: the intense, sweltering heat that presses down on the characters like a second skin. In that atmosphere, the idea of retreating into the shade with something cool and refreshing feels not just appealing, but essential. And what better antidote to the Mediterranean blaze than a crisp, vibrant salad that balances sweetness and salt, softness and bite?

This recipe channels the sultry air of the Greek isles with its bold use of feta—crumbled by hand like a sacred ritual—and juicy cubes of chilled watermelon resting on a peppery bed of roquette. Finished with a drizzle of olive oil and a touch of balsamic cream, it evokes the island’s rugged elegance and earthy simplicity. Each bite is a miniature escape, calling up the spirit of the Greek countryside and the novel’s enigmatic allure. Prepare it when you need a pause, a breath of sea breeze, and a moment to lose yourself in both flavor and fiction.

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The Phraxos Summer Salad

Author: Alexandra Poppy Cuisine:Greek Courses:Main

Difficulty:BeginnerPrep time: 15 minutesServings:2 servingsEstimated Cost:4.20 $Calories:598 kcal Best Season:Summer

Description

This salad is named for the fictional Greek island of Phraxos from The Magus by John Fowles, a place of intense heat, psychological games, and startling moments of clarity. This dish mirrors that experience: the cool watermelon provides relief from the “suffocating heat,” while the sharp, salty feta and peppery arugula deliver a jolt to the senses, much like the novel’s thrilling plot twists.

Ingredients

For the Salad :

• 150g (about 5 oz) fresh arugula (roquette)
• 400g (about 1/4 of a small) seedless watermelon, chilled and cut into 2cm (¾ inch) cubes
• 200g (about 7 oz) high-quality feta cheese, preferably in a block
• 100g (about 3.5 oz) Kalamata olives, pitted
• A small handful of fresh mint leaves (optional, but highly recommended for an extra layer of freshness)

For the Dressing :

• 3 tablespoons of high-quality extra virgin olive oil
• 1 tablespoon of balsamic glaze (cream of balsamic)
• A pinch of flaky sea salt
• Freshly ground black pepper

Instructions

1. Prepare the Base: Gently wash and dry the arugula. Place it in a large, wide serving bowl or platter to create an even “bed.”
2. Dress the Greens: In a small bowl, whisk together the extra virgin olive oil and a pinch of salt and pepper. Drizzle about two-thirds of this simple vinaigrette over the arugula and toss gently with your hands to ensure every leaf is lightly coated.
3. Arrange the Elements: Artfully arrange the chilled watermelon cubes over the bed of dressed arugula.
4. The Feta Ritual: Take the block of feta cheese and crumble it directly over the salad with your fingers. Aim for a mix of large, “heavy white lumps” and smaller crumbles for textural variety.
5. Add the Final Touches: Scatter the Kalamata olives and fresh mint leaves (if using) across the salad.
6. Serve Immediately: Drizzle the remaining olive oil vinaigrette and the balsamic glaze over the entire salad. Serve at once, while the watermelon is still cold and the arugula is crisp.

Video

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If this sun-kissed salad speaks to your senses, I invite you to make it at home and let it transport you, bite by bite, to the world of The Magus. Don’t forget to share your creation with the hashtag #ritualofreadingfood—I’d love to see how you bring the pages of literature to life on your plate.

And if you’re curious to dive deeper into the novel’s haunting atmosphere, be sure to read my full review and watch the accompanying video for a more immersive journey.

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