Dana'S Greek Salad - cooking recipe
Ingredients
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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
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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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