Greek Salad with Heirloom Tomatoes & Purslane

The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.

1 pound mixed baby lettuce greens
4 tomatoes, cut into bite-sized chunks
2 slicing cucumbers, peeled and cut into bite sized chunks
½ cup pepperoncini
1 cup Kalamata olives
¾ cup sheep’s milk feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano, stripped of stems and chopped
Sea salt and fresh ground pepper

1. Place the lettuce greens, tomatoes, cucumbers and pepperoncini in a bowl. Mix in the olives.

2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well and then sprinkle with feta cheese.

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