Greek recipe: Santorini salad

In my book The Second Chance Hotel, which is set in Greece, Amelia does a lot of cooking for guests and friends. She learns from friends on the island. This post is part of a series of delicious Greek recipes.

 

Santorini salad

This simple but incredible appetizer is traditionally made with Greek cucumbers, Santorini tomatoes, island-grown capers, oregano, and Anthotyro cheese. You can substitute mizithra or feta cheese.

Ingredients

  • 1-2 thick cucumbers
  • Cherry tomatoes or roma
  • Fresh cheese (Anthotyro, mizithra, feta, or burrata)
  • Capers
  • Fresh oregano
  • Pepper

Instructions

  1. Peel the cucumbers and slice lengthwise. Scoop the seeds out with a spoon. The cucumbers should resemble boats.
  2. Pack the cucumber boats with cheese. Drain a teaspoon or so of the capers and pack them into the cheese.
  3. Slice the tomatoes in half or chop into chunks. Place on top of the capers and cheese, arranged so they show the cheese.
  4. Sprinkle liberally with pepper and oregano.

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