Village salad
SERVES 4 AS A SIDE
“This is a pretty simple Greek salad; what makes it unique are the barley rusks. You can substitute rusks for croutons,” says Ella Mittas.
2 Lebanese cucumbers
4 tomatoes
½ red onion
100 gm feta
4 barley rusks, broken into bite-sized pieces
2 cups picked purslane
DRESSING
¼ cup olive oil
2 tbsp balsamic reduction
1 tbsp pomegranate molasses
1 tbsp red wine vinegar
1 garlic clove, sliced
1 To make dressing, combine ingredients in a bowl, and leave for an hour or so to let the garlic steep.
2 Cut tomatoes and cucumbers into similar-sized pieces. I cut my tomatoes into eighths, and cucumbers on the diagonal, turning the cucumber as I go to form triangle-ish pieces.
Slice red onion as thinly as possible and add to a bowl with tomato and cucumber. Then crumble in feta and rusks and add purslane.
