Ingredients 1 cup boiled black-eyed peas 1 lettuce heart 2 ripe, firm tomatoes 1 cucumber, unpeeled 10 olives 2 tbsp capers 1 dry red onion 2 tbsp xinomyzithra (fresh Parian cheese) 1 bndl. purslane (glistrida) FOR THE DRESSING 1/3 cup olive oil 2 tbsp wine vinegar 1 pinch oregano Salt TAGS SALADS TOMATOES 30-MINUTE MEALS LOW BUDGET SALADS VEGETARIAN GREEK TRADITIONAL FOODS PAROS Ingredients 1 cup boiled black-eyed peas 1 lettuce heart 2 ripe, firm tomatoes 1 cucumber, unpeeled 10 olives 2 tbsp capers 1 dry red onion 2 tbsp xinomyzithra (fresh Parian cheese) 1 bndl. purslane (glistrida) FOR THE DRESSING 1/3 cup olive oil 2 tbsp wine vinegar 1 pinch oregano Salt Instructions For the Parian salad, first coarsely chop the lettuce into a deep, clear salad bowl. Add the black-eyed peas, which you have already boiled. Cut the tomatoes into eighths. Slice the cucumber (with the skin on). Cut the onion into rings. Add the olives and the capers. Finally, add the purslane and the xinomyzithra. Mix all the dressing ingredients together and pour over the Parian salad. This is how we make Greek salad in Paros. Give it a try, it’s perfect! TAGS SALADS TOMATOES 30-MINUTE MEALS LOW BUDGET SALADS VEGETARIAN GREEK TRADITIONAL FOODS PAROS
