Santorini salad

A Greek sheep's milk cheese, such as kefalotyri, is the natural choice for Santorini's spin on the Greek salad; another sheep's milk cheese, such as pecorino, will work well, too. Top-notch tomatoes and anchovies make all the difference here.

You'll need

125 ml (½ cup) extra-virgin olive oil Finely grated rind and juice of 1 lemon 1 garlic clove, crushed ½ tsp dried Greek oregano 6 anchovy fillets 4-6 thin slices brown or rye sourdough bread 3 vine-ripened or heirloom tomatoes, thinly sliced 1 Lebanese cucumber, thinly sliced ½ cup mint, torn ½ cup flat-leaf parsley, torn ½ cup dill, torn 1 salad onion, thinly sliced 2 tbsp baby capers in brine, rinsed 2 tbsp oregano 40 gm kefalotyri or pecorino, grated or shaved


  • 01
  • Preheat oven to 200C. Whisk together 60ml olive oil, lemon rind and juice, garlic, oregano and 1 finely chopped anchovy, and season to taste.
  • 02
  • Brush bread with remaining olive oil and season well. Place bread on an oven tray lined with baking paper. Bake until golden and crisp (6-7 minutes), then cool.
  • 03
  • Combine remaining ingredients except cheese in a bowl, drizzle with half the dressing, season to taste and toss to combine. Arrange toasted bread on a platter, top with salad, scatter with cheese, drizzle with remaining dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2017

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