This salad makes use of the fabulous produce Santorini is famous for: capers, cucumbers, tomatoes, anchovies and the local hard cheese. Maria uses kefalotiri, a hard yellow cheese made from sheep or goat’s milk, or a combination of the two, or kefalograviera, which is made from sheep’s milk and has a nutty, salty flavour.




Skill level

Average: 3.6 (12 votes)


  • 2 punnets (400 g) cherry tomatoes, cut in half
  • 1 Lebanese cucumber, thinly sliced
  • 10 anchovy fillets, drained
  • 50 g (½ cup) capers, drained
  • 6 caper leaves (see Note), rinsed, drained
  • ⅓ cup shaved kefalotiri (see Note) or kefalograviera (see Note)
  • ½ tsp dried Greek oregano (see Note), lightly crushed
  • 60 ml (¼ cup) extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place tomatoes and cucumber on a platter. Top with anchovy fillets, capers, caper leaves and shaved kefalotiri. Scatter with oregano and drizzle with olive oil, to serve.



• Caper leaves come packed in salt or brine and are available from Mediterranean delis. If unavailable, substitute extra capers.

• Kefalotiri and kefalograviera are available from delis and select supermarkets.

• Dried Greek oregano (rigani) is available from delis and select supermarkets.


Photography Chris Chen