Dana'S Greek Salad - cooking recipe

Ingredients
    6 romaine lettuce leaves, chopped into bite-sized pieces
    4 sprigs purslane, leaves and stems chopped
    1 cucumber, halved lengthwise and sliced
    1/2 onion, sliced
    3 small tomatoes, cut into wedges
    16 pitted Spanish black olives
    1/2 cup cubed low-salt feta cheese
    1/4 cup olive oil
    3 tablespoons lemon juice
    1 clove garlic, minced
    1 1/2 teaspoons salt
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/4 teaspoon ground black pepper
Preparation
    Layer lettuce, purslane, cucumber, onion, tomatoes, olives, and feta cheese, in that order, on a flat serving plate.
    Whisk olive oil, lemon juice, garlic, salt, oregano, basil, and black pepper together in a bowl to make dressing.
    Drizzle dressing over salad before serving.

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