Ingredients with Measurements:
- 2 cups sea purslane, washed and dried
- 1 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, combine the sea purslane, crumbled feta cheese, cherry tomatoes, red onion, and Kalamata olives.
2. In a small mixing bowl, whisk together the fresh lemon juice, extra-virgin olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 160
- Fat: 12g
- Carbohydrates: 6g
- Protein: 7g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Sea purslane can be substituted with arugula or baby spinach.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Cherry tomatoes can be substituted with diced bell peppers or cucumber.
- Red onion can be substituted with shallots or green onions.
- Kalamata olives can be substituted with black olives or capers.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with toasted pine nuts or almonds for added crunch.
- Drizzle with balsamic glaze for a sweeter flavor.
Tips and tricks:
- Make sure to wash the sea purslane thoroughly to remove any sand or debris.
- Crumble the feta cheese with your hands for a more rustic look.
- Adjust the amount of lemon juice and olive oil to your taste preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with fresh herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil.
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Grilled vegetables or a side of roasted potatoes.
Troubleshooting advice:
- If the salad is too salty, rinse the Kalamata olives before adding them to the salad.
Food safety advice:
- Make sure to wash the sea purslane thoroughly to remove any sand or debris.
Food history:
- Sea purslane is a type of succulent plant that grows along the coastlines of Europe and North America.
Flavor profiles:
- This salad has a salty and tangy flavor from the feta cheese and Kalamata olives, balanced by the fresh lemon juice and olive oil dressing.
Serving suggestions:
- Serve as a light lunch or as a side dish to a larger meal.
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Region: Greek