Algarve Salad

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Preparation info

  • Difficulty

    Easy

  • Serves

    4-6

Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

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 (15 oz/430 g) chickpeas (drained)
  • 1 cucumber
  • handful pitted kalamata olives
  • 2 hard-boiled eggs

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.