Purslane Salad with Yoghurt and Capers (Glistrida Salata me Yiaourti kai Kappari)

• 2 1/2 cups of strained goat's Sheep's 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

• Prep Time: 0 minutes
• Cook Time: 15 minutes

• Total Time: 15 minutes

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.