Santorini Salad Recipes
SANTORINI SALAD
Top-notch tomatoes and anchovies make all the difference here.
Provided by Alice Storey
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 200C. Whisk together 60ml olive oil, lemon rind and juice, garlic, oregano and 1 finely chopped anchovy, and season to taste.
- Brush bread with remaining olive oil and season well. Place bread on an oven tray lined with baking paper. Bake until golden and crisp (6-7 minutes), then cool.
- Combine remaining ingredients except cheese in a bowl, drizzle with half the dressing, season to taste and toss to combine. Arrange toasted bread on a platter, top with salad, scatter with cheese, drizzle with remaining dressing and serve.
Nutrition Facts : ServingSize Serves 4
GREEK SHRIMP DISH FROM SANTORINI
An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.
Provided by Lisawas
Categories World Cuisine Recipes European Greek
Time 2h5m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
- Preheat oven to 250 degrees F (120 degrees C).
- Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 14.5 g, Cholesterol 267.1 mg, Fat 14.9 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 8.3 g, Sodium 513.1 mg, Sugar 1.6 g
GRILLED TUNA SALAD SANTORINI
This wonderful salad has all the flavors and scents of a Greek island. You can grill the tuna specifically for the salad, or, make extra when you barbecue and use the leftover grilled tuna the next day to make this. I recommend serving this over a bed of red leaf or butter lettuce. Cooking time does not include grilling the tuna.
Provided by Chef Kate
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the lemon and orange juice and sugar and grated rind and stir to dissolve sugar.
- Chop the garlic clove and then, with a fork mash the coarse salt and the garlic into a paste and add paste to citrus mixture.
- Whisk in olive oil.
- In a serving bowl, combine tuna, basil leaves, red pepper olives , tomato and crumbled feta.
- Grind in pepper to taste.
- Pour the dressing over the salad and toss.
Nutrition Facts : Calories 224.1, Fat 13.6, SaturatedFat 3.7, Cholesterol 32.6, Sodium 554.1, Carbohydrate 10, Fiber 1.8, Sugar 7, Protein 16.1
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