Thursday, June 22, 2017

How to easily make a fresh, yummy Santorini salad

I recently vacationed on several Greek Islands.  While on the Island of Santorini I stumbled upon the crisp, fresh Santorini Salad.  This salad is so crisp and fresh that I had it several times and each time while a little different contained basically the same basic ingredients.  When I got home I just had to come up with my own recipe variation for a Santorini salad. 

A Santorini salad contains no lettuce.  It does, however, have other common salad components such as cucumbers, tomatoes, onions, and green peppers.  Whip up a simple vinaigrette dressing and you can have your delicious Santorini salad to take you back, if only in mind, to that beautiful Island.


Large green pepper, sliced
1 pt. cherry or grape tomatoes sliced in half
1 large English cucumber sliced in 2-inch by ½”sticks.
Small red onion, sliced thin
3 oz. jar capers
Kalamata Olives
Feta Cheese
Sun-dried tomatoes


3 tbsps. Balasamic vinegar
2 tsps. Dried oregano
2 cloves minced Garlic
3 tbsps. Extra virgin Olive oil
Juice of one small lemon
Salt and pepper to taste


In a large bowl combine the sliced green peppers, cherry tomatoes, cucumbers, and red onions. 

In a jar or bowl mix together the vinegar, oregano, garlic, olive oil, and lemon juice.  Shake or whisk well.  Add salt and pepper to taste.

Combine the dressing with the vegetable ingredients and stir well.  Add a good amount of capers and sun-dried tomatoes.  Top with crumbled feta cheese.  Toss well and serve.

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  1. Looks delicious! Do you have to let it sit in the marinade or eat it right away?

    1. You can eat it right away and then it only gets better when it sits in the fridge. Great for next day lunch too! So good :-)


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