By Anja Schwerin: Anja is the author of the blog Anja’s Food 4 Thought – you are what you eat! Her recipes focus on healthy eating, based on natural ingredients, vegetarian, vegan and raw food. While professionally, she’s a photographer, her other love is running Marathons! This Greek Salad is a salad which is tasty, healthy and easy to make salad. As the name suggests, the salad has it’s origin in Greece. It’s also called the village salad or the rustic salad, as it’s made with tossing simple ingredients available to a farmer. Because of the use of fresh vegetables, herbs, feta cheese, olive oil – the Greek Salad is packed with flavours.
- 2 cups purslane leaves or lamb lettuce
- 2 Lebanese cucumbers, halved lengthwise and then sliced
- 2 cups cherry tomatoes
- 2 green bell peppers, deseeded and sliced
- 1/2 red onion, finely sliced
- 1/2 cup whole Kalamata olives
- 4 tablespoons capers
- 2 tablespoons fresh dill, finely chopped
- 200 gms Feta cheese
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- coarse salt and freshly milled pepper to taste
- In a salad bowl, combine purslane leaves/lamb lettuce, cucumber, tomatoes, onion and bell peppers. Sprinkle over the capers and olives and finally the chopped dill.
- Whisk olive oil and vinegar and season to taste with salt and pepper. Pour over the salad and toss.
- Sprinkle dried oregano over Feta cheese, and place as a big piece on top of the salad. Alternatively, cut the Feta into cubes and sprinkle over the salad. Ready to serve.
[This recipe and story is exclusive to FoodeMag dxb]