Santorini Salad Recipe

Name: S-A BBQ by Loco Locals Santorini Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 3 count Ripe tomatoes (medium); 1 count English cucumber; 1 count Green bell pepper; 0.5 count Red onion; 0.5 cups Kalamata olives (pitted); 1 tbsp Capers (optional); 1 tsp Dried oregano; 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper; 7 oz Firm Greek feta cheese (block); 2 tbsp Extra-virgin olive oil (for drizzling); 2 tbsp Fresh oregano leaves or parsley (chopped); 4 tbsp Extra-virgin olive oil; 1.5 tbsp Red wine vinegar; 1 tbsp Fresh lemon juice; 0.5 tsp Dijon mustard; 1 count Garlic (clove, minced); 0.5 tsp Dried oregano; 0.25 tsp Salt; 0.125 tsp Black pepper

Inspired by S-A BBQ by Loco Local

Time20m

Serves4

Make Santorini Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

3 count Ripe tomatoes (medium)

1 count English cucumber

1 count Green bell pepper

1/2 count Red onion

1/2 cups Kalamata olives (pitted)

1 tbsp Capers (optional)

1 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Cheese & Garnish

7 oz Firm Greek feta cheese (block)

2 tbsp Extra-virgin olive oil (for drizzling)

2 tbsp Fresh oregano leaves or parsley (chopped)

Dressing

4 tbsp Extra-virgin olive oil

1 1/2 tbsp red wine vinegar

1 tbsp Fresh lemon juice

1/2 tsp Dijon mustard

1 count Garlic (clove, minced)

1/2 tsp Dried oregano

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Salad

Prepare vegetables

Wash all produce. Core tomatoes and cut into large wedges (about 1-inch thick). Peel or scrub cucumber if desired; slice lengthwise, remove seeds if very watery, then cut into 1/2-inch half-moons. Cut green bell pepper in half, remove seeds and ribs, then thinly slice into 1/4-inch strips. Thinly slice the red onion into half-moons. Place tomatoes, cucumber, bell pepper, red onion, kalamata olives, and capers in a large mixing bowl.

Sprinkle the salad veggies with 1 teaspoon dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper and gently toss to combine so seasoning distributes evenly.

Dressing

Make dressing

In a small bowl or jar, combine 4 tablespoons extra-virgin olive oil, 1 1/2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk vigorously (or shake if using a jar) until emulsified.

Taste the dressing and adjust: add up to 1/2 teaspoon more salt or another 1/2 tablespoon vinegar or lemon if you prefer brighter acidity.

Assemble & Serve

Pour the dressing over the tossed vegetables and gently fold with a large spoon or salad tongs until coated. Let sit 3–5 minutes so flavors marry.

Crumble or slice the block of feta into large chunks and scatter over the salad. Drizzle the 2 tablespoons extra-virgin olive oil over the top of the feta and salad for shine and richness.

Sprinkle chopped fresh oregano leaves or parsley over the salad for garnish. Give a final gentle toss if serving in bowls, or leave slightly arranged on a platter for a rustic presentation.

Serve immediately at room temperature. Leftovers keep covered in the refrigerator up to 24 hours (the vegetables will release more juice).