Santorini Greek Salad

Greek salad or horiatiki is an iconic first course served in every restaurant throughout the country as well as in every self-respecting Greek establishment around the world. Traditionally, this salad is made with chunks of ripe tomatoes, cucumbers, and green pepper, thin slices of red onion, Kalamata black olives plus a generous chunk or two of feta cheese. Occasionally, anchovies are included as well. Finally, all this healthy deliciousness is liberally dressed with sea salt, black pepper, Greek oregano, a splash of red wine vinegar and locally produced extra virgin olive oil. However, In Santorini, the natives make a different version.  

On the sun-drenched island of Santorini, home cooks and chefs alike tend to use small cherry tomatoes cut in half plus a few sun-dried tomato slices. Then, to make their salad even more distinctive they finish off the dish both with Santorini capers and the leaves for the caper plant which are packed with nutrients from the island’s unique volcanic soil.

This salad is always a crowd pleaser especially in summer months when tomatoes are at their best.  However, since this Santorini version uses cherry tomatoes which are available year-round, it can be made successfully at any time of year.

While I was unfamiliar with the caper leaves (I brought home several jars from Santorini), they are available online. So do not worry about missing ingredients.

Ingredients:

2 Persian cucumbers, cut into ¼-inch slices

1 pint cherry or grape tomatoes, halved

1/3 cup sun dried tomato slices, cut into thin slivers.

1 green pepper, diced

½ red onion, thinly sliced

½ cup kalamata olives

2 Tablespoons small capers in brine, rinsed

2 Tablespoons wild caper leaves in brine, rinsed

2 thick slabs of feta cheese, at room temperature (kefalotyri or pecorino can be substituted)

1-2 teaspoons dried Greek Oregano

4 Tablespoons Greek extra virgin olive oil, plus more for final topping

1 Tablespoon red wine vinegar

Sea salt and freshly ground black pepper, to taste

Fresh parsley optional garnish

Cooking instructions:

1.       Combine all ingredients, except cheese and dressing, in a large bowl and toss to combine.

2.      Toss with olive oil, vinegar, salt, pepper, and oregano.

3.      Cut two thick slabs of feta cheese and lay on top of vegetables.  Sprinkle a little extra oregano and a healthy splash of EVOO.

4.      Garnish with chopped parsley (optional). Serve chilled.

Serves: 4

Wine recommendations:  Assyrtiko preferably from Santorini, Sauvignon Blanc, Semillon, Pinot Grigio or a crisp, dry rosé.