While in Greece, I discovered each island had their own salad. My favorite salad also happened to be from my favorite island, Santorini. I’ve been dreaming about Santorini for years. I’m not really sure where my intrigue started but it manifested itself into me staring dreamily at photos of white cliff buildings overlooking clear blue water for hours. I loved all of Europe, but I was most excited about Santorini. Little did I know this island was so much more than beautiful scenery. Santorini is one of the only Cyclades Greek islands with a large agricultural output. Santorini grows their own cherry tomatoes, cucumbers, wine for miles, grape leaves, capers and fava, which is closer to a pea than our fava beans!
The Santorini salad varied from restaurant to restaurant but each featured at least cherry tomatoes and one other product of Santorini. My biggest surprise on the trip was the discovery of Santorini capers. I’m not a big caper fan but Santorini capers won me over with an oddly sweet flavor paired with a slight saltiness. I even brought some home with me! This salad is super simple and features produce found at most farmer’s markets!
I’ve been debating sharing a little bit more about my trip Fridays here on Plaid & Paleo. I know my friends were a little dismayed by my lack of Instagram updates along the way. So if you are interested in my trip or just love traveling, Europe or funny stories come back tomorrow for an influx of non-food photos and touristy things!
- 1 heart of romaine, chopped
- 1 large cucumber, large diced
- 1 pint cherry or grape tomatoes, cut in half
- 1/4 cup currants
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 2 tbls lemon juice
- 1/2 tsp oregano
- 1/8 tsp sea salt
- 1/8 tsp pepper
- Combine all salad ingredients together in a large bowl.
- Mix all dressing ingredients in a blender until creamy.
- Pour over salad, toss and serve.