Greek Salad

from
2 cups purslane leaves
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 Kalamata olives
4 tablespoons capers
2 tablespoons fresh dill, finely chopped

200g Feta cheese
1teaspoon dried oregano

3 tablespoons olive oil
1 tablespoon red wine vinegar
coarse salt and freshly milled pepper to taste

Serves 4-6


© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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