Algarve Salad

Name: Algarve Salad
Yield: Serves 4-6
Cuisine: Portuguese
Ingredients: handful cherry tomatoes; 1 can (15 oz/430 g) chickpeas (drained); ½ green bell pepper; ½ red bell pepper; 2 hard-boiled eggs; 1 cucumber; handful pitted kalamata olives

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

About

This salad is inspired by one we had at Restaurante Raposo on the beach in Sagres, Portugal. So many dishes in Portugal incorporated dried oregano and it was sold in big bunches on the stem at the markets, as pictured at right.

Ingredients

½ green bell pepper
½ red bell pepper
handful cherry tomatoes
1 can

Europe
Portugal
Algarve
Gluten-free
Vegetarian

Method

Cube the peppers, tomatoes & cucumber. Toss all ingredients (except eggs) in a bowl with a splash of olive oil, rice vinegar, salt & pepper. Quarter the eggs lengthwise & arrange them around the edges. Sprinkle dried or fresh oregano on top.