Glistritha Salata me Yiaourti kai Kappari
In Greek: γλιστρίδα σαλάτα με γιαούρτι και κάππαρη, pronounced ghlee-STREE-thah sah-LAH-tah meh yeeah-OOR-tee keh KAH-pah-ree
The Greek island of Crete is probably best known for this salad featuring locally-grown capers. The yogurt dressing makes this a particularly refreshing salad in hot weather. And purslane? You may know it as a weed, but it’s delightful in salads!
Purslane Salad with Yogurt and Capers
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 1/2 cups of strained yogurt
- 1 cup of purslane, chopped
- 1 cup of romaine lettuce, chopped in chunks
- 1 teaspoon of mashed or minced garlic (approximately 1 clove)
- 1/4 cup of olive oil
- 3 1/2 tablespoons of red wine vinegar
- 2 tablespoons of capers
- sea salt
- freshly ground pepper
Preparation:
Combine all ingredients in a salad bowl and refrigerate for at least 30 – 40 minutes before serving.
Note: Unlike other salads with Romaine lettuce where the lettuce is finely sliced so that dressings don’t settle on the lettuce, this salad calls for nice coarsely cut pieces of lettuce to stand up to the yogurt.
