Santorini's local products
Santorini salad (serves 8-10)
Indegredients
10-15 Santorini cherry tomatoes cut in halves
4-5 fresh, finely cut lettuce leaves
2-3 garden rocket leaves
1 medium sized rusk cut to bites
1`small-diced onion
4-5 olives
1 anchovy cut to small pieces
1 tbsp caper
1 tbsp ricotta cheese
2 tbsps olive oil
Salt
Freshly-grounded pepper
Preparation
1. Place half the rusk bites at the bottom of a large bowl and top them with the finely cut lettuce, the cherry tomatoes, a pinch of salt, the onion and the rocket.
2. Add the rest of the rusk bites, the caper, the olive oil and the cheese.
3. Let the salad rest for about 10min. and then serve.
Tomato balls (serves 8-10)
Ingredients
3 large & ripe tomatoes (with the skin)
or ½ kilo of Santorini cherry tomatoes
2 onions large and finally chopped
2 spring onions, finelly chopped
1 tsp mint or parsley, fresh & finelly chopped
1 tsp baking powder
2 tbsps flour
1 ½ cups olive oil (for frying)
Salt
Pepper
Preparation
1. Cut the tomatoes in half and dessed them. Put them in a blender and turn the switch on and off 3-4 times. The idea is to cut the tomato halves to small pieces without reducing them to pulp.
2. Transfer the blended tomatoes into a strainer and let them drain for about an hour.
3. Empty the blended tomatoes into a bowl and mix them with the onion, mint, baking powder, salt. Pepper and the flour. The mixture should be thick, add some more flour if necessary.
4. Pour the olive into a deep non-stick frying pan and heat it. Place as many tablespoons from your tomato mixture as your pan can accommodate.
5. Fry the tomato balls over high heat until they are lightly browned on both sides. Repeat the same process with the rest of the mixture.
6. Remove the tomato balls using a perforated spatula and place them on a dish lined with absorbent kitchen paper. Serve them warm.