Santorinian Salad
Serves: 4 servings
From Nichteri Restaurant
  • 30 Cherry Tomatoes, cut in half
  • 1 Cucumber, seeded and thinly sliced
  • Feta Cheese
  • 8 Rusks (dried bread, see notes)
  • ½ Onion, thinly sliced
  • Capers
  • Kalamata Olives
  • Olive Oil
  • Pepper
  • Pinch each of dried Oregano & Basil
  1. Toss the thinly sliced onions with some olive oil, the pepper, oregano and basil. Allow it to sit about 30 minutes- the marinating mellows out the harsh onion flavor.
  2. Meanwhile, cut the cherry tomatoes in half and toss with the cucumber in a large bowl. Toss the rusks and another splash of olive oil with the tomatoes. Allow this to sit for about 15 minutes as well to allow the rusks to soften.
  3. When you are ready to serve, toss the onions with the tomato/cucumber/rusk mix, add capers and olives. Toss the feta briefly in the leftover onion marinade, add to the salad. Stir gently, then arrange on a platter and serve.
In place of rusks, cut 4 slices of day old baguette in half or toast fresh bread under a broiler until it is dried through and golden brown on the outside.
Because this salad has olives, feta and capers in it, it is high in sodium and very salty already, so I do not recommend adding any salt
Recipe by Super Foods Life at