Santorini salad

Santorini salad

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

Versions of this wonderful salad are served all over the island of Santorini, an extraordinary place where white villages perch above steep cliffs that drop straight down into the sea. The cliffs are in fact part of the caldera, or crater edge, of a huge volcano, which in centuries past erupted violently and wiped out the island’s population. (You can visit Pompeii-like excavations at Akrotiri.) The volcanic soil looks rough and barren, but actually means that Santorini’s farmers can grow delicious vegetables and fruit without any irrigation at all, despite the scorching sun and hot winds which whip over cliff tops. Tomatoes, capers and caper leaves, split peas, cucumbers and grapes are particularly delicious.

Salad

Ingredients

Quantity Ingredient
1 Dakos
or 1 slice wholemeal bread, or wholemeal bread roll
100g cucumber, halved and seeds scraped out
4-5 ripe tomatoes, halved, depending on size, a mixture of yellow and red if possible
2 spring onions, finely chopped
1 tablespoon capers
or 3 sprigs preserved caper leaves
200g seasonal salad leaves, radicchio, watercress, mizuna, rocket and amaranth all work well here
100g hard goats’ cheese

Dressing

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon finely chopped mint leaves
1 teaspoon finely chopped parsley leaves
1 teaspoon finely chopped dill
1/2 teaspoon dried greek oregano
a little salt

Method

  1. If using a Greek rusk, break it into bite-sized pieces. If using bread or a roll, tear into bite-sized pieces and place in a low oven, preheated to 100ºC, for 30 minutes to dry out and crisp up. Set aside.
  2. Slice the cucumber into small pieces and place in a bowl with the tomatoes, spring onions, capers or caper leaves and salad leaves. Whisk together all the dressing ingredients, taste for seasoning, then pour half over the salad and toss.
  3. Just before serving, roughly crumble the cheese and add it and the rusk or dried bread to the salad. Toss gently again, adding a little more dressing, if needed. Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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