Fast Recipes

Santorini salad

Top-notch tomatoes and anchovies make all the difference here.

By Alice Storey
  • Serves 4
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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.


  • 125 ml extra-virgin olive oil (½ cup)
  • 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


  • 1
    Preheat oven to 200C. Whisk together 60ml olive oil, lemon rind and juice, garlic, oregano and 1 finely chopped anchovy, and season to taste.
  • 2
    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.
  • 3
    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.