narrative – photography: Antonia Kati – journalist, food photographer & food stylist

Ingredients (4 people)

  • 2 bunches of purslane
  • 2 tomatoes
  • 1-2 rusks
  • a few black olives
  • 125 g feta or anthotyro cheese
  • salt
  • white vinegar
  • extra virgin olive oil

Wash the purslane and use your hands to cut it. Place it in a salad bowl. Wash the tomatoes and cut them into irregular pieces. Add them to the salad bowl. Salt to taste and mix well. Drizzle the rusks with some water and break them into pieces. Add them to the salad bowl along with the olives, the feta or anthotyro cheese, the white vinegar and the olive oil. Mix and serve.

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