Green, red, yellow, vegetables of any color are well adapted in the Mediterranean Sea. Bring out all their flavor by adding olive oil, vinegar, and herbs.


4 tomatoes cut in mouthful pieces
2 seeded peeled cucumbers cut
1 large red bell pepper cut
1/4 cup pitted kalamata olives halved
2 tbsp capers
1/2 cup purslane
2 tbsp mint finely chopped
2 red onions sliced in rings
3 tablespoons chopped parsley
lots of  extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese salt and pepper


Toss all  ingredients, except feta in a large  bowl to blend. Gently mix in cheese. Season with salt and pepper. Serve with plenty of fresh crusty bread to mop up the juices.