About This Recipe
This colorful savory salad is bursting with flavor. The unique dressing with thyme olive oil sets it apart with its delicious flavor combination. It can serve as a main course or as a side salad.
Ingredients
At Oliviers&Co
Thyme Olive Oil
Lemon Vinegar
1/2 cup Tanche Black Olives
At the market
6 eggs
2.5 cups multi-colored tomatoes
2 pinches sugar
1 cucumber
1 red onion
1 green bell pepper
1 red bell pepper
2/3 cups purslane sprouts
4 tbsp capers
Feta, crumbled
Oregano
Directions
Place the eggs in a pot of cold water, bring to boil and continue to simmer for 5-7 minutes.
Drain and run eggs under cold water.
Wash tomatoes, cut them in half and sauté for 5 minutes on medium heat, in a pan greased with olive oil. Add salt & pepper and a pinch of oregano and sugar. Cool in the pan.
Peel the cucumber and cut into slices.
Wash the peppers, removes the seeds and the white parts and dice. Thinly slice red onion.
In a bowl, combine all the ingredients, including olives, caper and feta. Drizzle with thyme olive oil and lemon vinegar, salt & pepper. Gently mix to coat.
Serve with an artisanal bread to sop up all the dressing.