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Nutrition Facts
Serving Size 220 g
(Approx. 6 Servings)
Amount Per Serving
Calories 350 Calories From Fat 290
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 720 mg 30%
Total Carbohydrate 6 g 2%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 8 g
Vitamin A 60% Iron 8%
Vitamin C 30% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Santorini Salad

Prep Time
25 minutes
Cook Time
Total Time
25 minutes
6  People


Recipe makes 6 Servings

2 cup(s) cherry tomatoes, halved
1 1/2 cup(s) English cucumber, diced small
14 Oz butter lettuce
1/4 cup(s) fresh mint, torn or roughly chopped
4 anchovy fillets
1/4 cup(s) capers, drained and rinsed
2 Tbsp fresh oregano, chopped
2 garlic cloves, crushed
1/3 cup(s) lemon, juiced
3/4 cup(s) extra virgin olive oil
1/2 cup(s) IL Villaggio Ricotta Salata, shaved thinly
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In a bowl combine tomatoes, cucumbers, lettuce and mint.
Make dressing by combining anchovies, capers, oregano, garlic and juice in blender.
Blend together and add oil to form an emulsion. Season to taste with salt and pepper as needed.
Dress salad with dressing and garnish with shaved cheese.
Refrigerate any unused dressing up to 1 week.


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