Santorini Salad

My friend Pam went to Greece with three of her childhood friends. They had made a pact that no matter where they were living, the year that they all turned 40, they would meet in/ Greece, so it was in Santorini that they swam in the sea, drank in the Jacuzzi and at salad for sustenance! It was the salad I was interest in, so we got to work, substituted here and there, couldn’t quite get the mood back for Pam, but we finally got the taste.

Santorini Salad

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Servings

Ingredients

• 2 Fresh English cucumbers chopped into bite-size pieces
• 12 oz. baby tomatoes
• 10 black olives
• 10 greeen olives
• 1 green pepper roughly chopped
• 9 oz plain/smoked tofu cubed into small pieces (As a dairy dish this can be substituted with Feta cheese)
• 1 white onion cut in half and sliced into thin rings
• 1 cup couscous baked in a hot oven at 375 Deg. F until golden brown (cooked or uncooked – if it’s previously cooked it may need a little longer in the oven to make it crispy/crunchy)
• 2/3 cup oil
• 1/4 cup red wine vinegar
• 1 Tbsp sugar
• 1/2 tsp dried origanum or oregano
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp crushed fresh garlic

Instructions

• Place the salad ingredients (except the couscous) into a bowl.
• Pour dressing over the salad and just before serving, sprinkle with baked couscous.
• Dressing:
• Place all the ingredients for the dressing in a small jar and shake well.  Chill before serving.
• Another delicious option is to add 1/2 cup mayonnaise, 1/2 cup water  and 2 heaped Tbsp hummus to dressing.