Santorini, one of the Cyclades Islands in Greece, is as close as I believe that I will ever get to paradise. I visited Santorini, Mykonos, and Naxos several years ago for one of my “big birthdays.” My fondest memory is of climbing down from the cliffs in Oia to a rocky terrace at the edge of the sea to a small outdoor taverna. There we were able to dine on freshly caught and grilled redfish and sea bass that had just been pulled from the crystal clear waters of the Aegean.
My friend Beverly brought this salad over to my house one evening when we were at the beach. She swears that she was served this salad frequently during her visit to Santorini so she refers to it as the Santorini Salad. Although I do not recall eating this particular salad while there, I was happy to include this in my repertoire of Greek recipes and memories of my visit to the magnificent white washed island of Santorini on the sparkling Aegean Sea.
This hearty salad made with the delicate and tiny pasta acini de pepe can be served as a main course or as a side particularly to accompany whole grilled fish.