During the summer it is quite common for Athenians to go to the beach on the weekends, the beach is pretty much 30 minutes from any area in Athens or its suburbs. After the beach, were always on the look out for a place to have a light meal. Last week we found this cute little tavern which among other things offered us a salad they called an island salad, or as I call it a Greek island salad. The Greek Aegean islands are known for their simple, clean cuisine and certain products such as sundried tomatoes, capers and unique fresh cheeses. This salad was probably named “island salad” because it includes some of these ingredients. When we saw it, we dug in and it was delicious! Really this salad is summer in a bowl.
I recreated it at home and sharing it with you here. The nice thing is that it is vegan, there is no cheese in it. As much as I love the traditional Greek salad and I really love cheese, sometimes it’s good to just enjoy the vegetables with some olive oil. I used capers from the island of Syros and the sun-dried tomatoes are preserved in olive oil (not sunflower oil or other oils).
This is really easy to put together and you can make it ahead of time too. Try and get the best ingredients you can find and don’t forget to add the hot peppers, it really adds some punch to this salad.
Nutritionally this is as plant based as you can get. Everything comes from a plant and there are no starches or dairy. This is an antioxidant rich salad. Everything is a source of protective antioxidants from the olive oil to the capers. In addition, one serving will provide over 50% of your needs in vitamin A, C, K and it is a good source of vitamin E, B6, Folic acid, magnesium and copper. That’s pretty impressive.
The recipe gives you a general idea of amounts, but you can add more of a certain vegetable if you prefer.
Greek Island Salad
- 2 large tomatoes
- 1 onion sliced
- 1 pepper sliced
- 1 large cucumber
- 5-6 pieces of sundried tomato
- 2 tablespoons drained capers
- 5-6 Kalamata olives sliced
- 3-4 small hot peppers
- 2 teaspoons dried oregano
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- Salt as needed
- Cut the tomatoes in small wedges and place in bowl. Add the onion, pepper, cucumber, sundried tomatoes, olives and capers and mix gently.
- In a small bowl mix the olive oil and the vinegar and pour over the salad mixing again.
- Place the hot peppers on top and sprinkle with the oregano.
* If you are interested in the tavern it is called Panormitis at Marathonas Beach.
Photos by Elena Paravantes © All Rights Reserved
[…] Green Salad with Feta – Maroulosalata, or the colorful Summer Spanish Salad – Pipirrana or the Greek Island Summer Salad. They also pair wonderfully with Authentic Tzatziki – Greek Garlic Yogurt Dip. And the ideal […]
I Have bought your marvellous book, but where can I find conversions from cups to Metric? We don’t use cup measurements in the U.K.
Hi Susan! Thank you, hope you enjoy the book! The recipes in the book include both grams and ounces for ingredients that are by weight, whereas cups or tablespoons, tsp etc. are included for liquids and the grains. For the recipes on my site we are in the process of providing metric measurements for all the recipes. If you need clarification on a recipe, do not hesitate to ask. FYI the cup measurement we used is 240 mls. Here is a useful site for conversions: https://www.saga.co.uk/magazine/food/cooking-tips/cooking-measurement-conversion-tables
This recipe is very similar to what my Mom and Grandma make during summertime (tomato, cucumber, pepper, onion), but the oregano, sun-dried tomatoes and capers are giving it a new delicious twist! I only used half an onion this time, but it felt like more would have been better.
Thank you Iliana!
Hi Elena, was soooooo jealous you didn’t take me along on your vacation. I miss not being in Greece, the people, the food, the beautiful beaches, sigh!!! I absolutely eating this Greek Island Salad., ahhhhhh, the memories…living in Florida we have all these vegetables year round, so this is always me go to salad. It’s no wonder I don’t have vegetables in my blood. This is great filling and refreshing for my diabetes, as are, all your delicious recipes. Keep them coming and I promise to keep eating and enjoying every morsel!!! Thank you tons and tons.
Thank you Konstantina! I’m happy you enjoy the recipes!
I love this recipe! Since you posted it, I have made it for my family and for friends at least once each week! I have been using pickled hot peppers, which have gone beautifully. Thank you so much for this wonderful recipe!
Thanks Michelle! Glad you are enjoying it!
Hello Elena! I love this variation of the traditional Greek salad and can’t wait to try it. When you suggest using sun-dried tomatoes soaked in olive oil, not sunflower or other oils, I’m curious to know what your opinion is of sunflower oil? Olive oil is always my first choice, but I think of sunflowers as pretty healthy. How does sunflower oil rate in your book? Thank you!
August tomatoes in Greece are a delicacy unto themselves… as are peaches and figs. *sigh* for when I cannot be there to enjoy them!
So true Angela!