Santorini Salad with Cucumber Basil Dressing Recipe

Yields: 4 servings
Prep time: 20 minutes


For the salad

  • 1 head romaine lettuce, chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

For the cucumber-basil dressing

  • 1/2 cup peeled, seeded, and chopped cucumber (about 1/2 cucumber)
  • 1/4 cup plain Greek yogurt
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper to taste


1. Make the dressing

  • Combine all dressing ingredients (cucumber, yogurt, basil, olive oil, lemon juice, garlic, salt, and pepper) in a blender or food processor.
  • Process until smooth and creamy. Taste and adjust seasonings as needed.

2. Prepare the salad

  • In a large salad bowl, combine chopped romaine lettuce, cucumber, tomatoes, olives, and red onion.
  • Drizzle with extra virgin olive oil, red wine vinegar, and dried oregano. Season with salt and pepper. Toss to combine.

3. Assemble and serve

  • Divide the salad among serving plates.
  • Top each serving with crumbled feta cheese.
  • Drizzle generously with the cucumber-basil dressing.
  • Enjoy immediately!


Variations: Add capers for a salty tang, or include grilled chicken or shrimp for a heartier meal.

Make-ahead: You can prepare the dressing a day in advance and store it in the refrigerator. The salad ingredients can also be prepped and stored separately for quick assembly.

Adjust the dressing consistency: If you prefer a thinner dressing, add a tablespoon or two of water to the blender.


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