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