Fresh Salad from “Barbarossa” restaurant in Paros Island
1 teacup of boiled black eyed peas
1 lettuce (the inner tender leaves)
2 ripe, firm tomatoes
1 cucumber with the skin left on
2 tablespoons capers, drained
1 dry red onion
2 tablespoons xinomyzithra cheese (a fresh, soft cheese from Paros)
a bunch of purslane
for the sauce
1/3 teacup of extra virgin olive oil
2 tablespoons wine vinegar
pinch of dried oregano leaves
Chop the lettuce coarsely and place it in a large, transparent salad bowl.
Add the boiled black eyed peas. Cut the tomatoes into 8.
Cut the cucumber in slices. Slice the onion thinly.
Add them all in along with the olives and capers. Then add the purslane and the xinomyzithra cheese.
Combine well all the sauce ingredients and pour the sauce over the salad.