Greek Salad |
Go Greek with this fresh salad. Serve as a side during grill season or as a light lunch. Makes 2 to 4 servings.
Ingredients
- 8 small ripe tomatoes, quartered
- 1 cucumber, sliced thickly on the diagonal
- 1 small-medium red onion, sliced
- about 17 drained kalamata olives in brine
- 1 heaping tablespoon capers
- 2 small handfuls of purslane (if you can get it)
- Salt and freshly ground black pepper
- 5½-ounce slab of feta
- 1 teaspoon dried oregano
- ¼ cup olive oil
- 1 tablespoon red wine vinegar (optional)
Directions
1. Put the tomatoes, cucumber, onion, olives and capers into a serving bowl. Add the purslane and season with a little salt and a few grinds of pepper.
2. Put the feta on top and crumble the oregano over with your fingers. Drizzle the olive oil over, and the vinegar if using. Serve with bread.
Recipe excerpted from Food from Many Greek Kitchens by Tessa Kiros. Copyright 2011 by Whitecap Books. Images by Manos Chatzikonstantis. Recipe excerpted with permission from Whitecap Books.
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