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Algarve Salad
- Serves
4-6
- Difficulty
Easy
By Erin Gleeson
Published 2019
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 ½ - handful cherry tomatoes
1 can
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.
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