1.7K Print Recipe Email Recipe
A simple Greek salad made with fresh cherry tomatoes, salty caperberries, and goat cheese from Vedema Resort’s Alati restaurant in Santorini. This crisp salad is easy to make, and its fresh flavors are the perfect accompaniment to grilled meats or seafood. If you can’t find the local Chloro cheese, we would suggest using feta.
Santorini Story
Ingredients
For the dressing
- 100 ml olive oil
- 100 ml sunflower oil
- 100 ml balsamic vinegar
- 20 g mustard
- 20 g honey
- Salt & pepper to taste
For the salad
- 10-12 local cherry tomatoes, Santorini
- 30 g Avocado
- 2 Caper berries
- 20 g Local goat’s Cheese, Chloro
- 25 g dressing
- Decorations 4 caper leaves
Instructions
For the dressing
- Add all the ingredients apart from the olive oil and sunflower oil in a bowl,
- Use a stick blender and mix well, slowly add the both oils . Steady and slowly until it becomes nice and thick.
For the salad
- Cut the cherry tomatoes in halves, the avocado in small cubes, the caper berries in quarters and the cheese also in small cubes. Using a mixing bowl, incorporate all the ingredients together with the dressing. Plate it an a small starter plate, serve with the caper leaves on top.