Santorini Recipe

Name: Toscana Divinos Santorini Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 cups mixed salad greens (romaine + little gem); 2 each ripe tomatoes (medium), cut into wedges; 0.5 each English cucumber, halved lengthwise & sliced; 0.25 each red onion, thinly sliced into rings; 12 each Kalamata olives, pitted; 3 each pepperoncini or mild banana peppers, sliced; 6 oz block-style feta (thick slice or cubeable); 1 tsp dried oregano; 2 tbsp fresh flat-leaf parsley, chopped; 1 tbsp fresh mint leaves, finely sliced; 1 tbsp capers, drained; 4 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 clove garlic, minced (about 1 small clove); 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 2 tbsp toasted pine nuts or crushed pita chips; 0.5 tbsp extra olive oil (for finishing)

Inspired by Toscana Divino

Time20m

Serves4

our chef's unique take on a traditional greek salad

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Ingredients

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Greens & Vegetables

4 cups mixed salad greens (romaine + little gem)

2 each ripe tomatoes (medium), cut into wedges

1/2 each English cucumber, halved lengthwise & sliced

1/4 each red onion, thinly sliced into rings

12 each Kalamata olives, pitted

3 each pepperoncini or mild banana peppers, sliced

Cheese & Garnishes

6 oz block-style feta (thick slice or cubeable)

1 tsp Dried oregano

2 tbsp fresh flat-leaf parsley, chopped

1 tbsp fresh mint leaves, finely sliced

1 tbsp capers, drained

Dressing

4 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 clove garlic, minced (about 1 small clove)

1/2 tsp Dijon mustard

1/2 tsp Honey

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Optional Crunch & Finish

2 tbsp toasted pine nuts or crushed pita chips

1/2 tbsp extra olive oil (for finishing)

Method

Prep Vegetables

Wash & cut

Rinse mixed salad greens thoroughly, spin or pat dry and transfer to a large salad bowl. Core and cut tomatoes into 6–8 wedges each. Halve the English cucumber lengthwise, remove large seeds if desired, and slice into 1/4-inch half-moons. Separate red onion into thin rings and rinse briefly in cold water to mellow sharpness, then drain.

Add the tomato wedges, cucumber slices, red onion rings, Kalamata olives, and sliced pepperoncini to the bowl with the greens. Toss gently to combine so ingredients are evenly distributed.

Make Dressing

Emulsify

In a small bowl or jar combine 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 minced garlic clove, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until the dressing is emulsified and slightly thickened. Taste and adjust salt, lemon or honey to balance acidity and sweetness.

Assemble Salad

Pour about half the dressing over the salad and toss gently to coat the greens and vegetables. Reserve the remaining dressing to adjust just before serving if needed.

Add feta & season

Place the block of feta on top or crumble into large chunks over the salad. Sprinkle 1 tsp dried oregano evenly over the feta and salad. Scatter 1 tbsp capers, 2 tbsp chopped parsley and 1 tbsp sliced mint across the top.

Drizzle an additional 1/2 tbsp olive oil over the assembled salad for a glossy finish. If using, sprinkle 2 tbsp toasted pine nuts or crushed pita chips for crunch.

Final Adjustments & Serve

Give the salad one gentle toss at the table so each portion gets some feta and capers, or serve family-style with the feta intact for guests to take portions. Offer remaining dressing on the side.

Serve immediately at room temperature. Leftover dressing can be refrigerated up to 3 days; toss salad just before serving to keep greens crisp.