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4 large ripe firm tomatoes
2 onions sliced in rings
1 green paper, with seeds
removed and cut in rings
1 small firm cucumber, well washed, cut into rings with its skin
2 soup-spoonfuls capers
1 teacupful wrinkled olives
1 teacupful purslane leaves
2 soup-spoonfuls fresh mint, finely chopped
150 gr. feta cheese, crumbled
oreganol, salt
extra virgin olive oil and pungent local vinegar
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Put all the ingredients in a large salad bowl, season with salt and mix well. |
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Add plenty of olive oil and a drop of vinegar, mix again and serve.
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Eat with very fresh bread, to mop up the juices.
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