xiaoxl/recipe_data huggingface dataset:
Strawberry S'more Tart


Ingredients:
graham cracker crumbs, sugar, butter, strawberries, marshmallow creme, strawberries

Directions:
Heat over to 350.  In small bowl, combine all crust ingredients and mix well.  Press mixture into bottom and up sides of 9-inch tart pan with removable bottom or 9-inch pie pan.  (if using tart pan, place on cookie sheet for easier handling].  Bake 10 minutes and cool.
Meanwhile, in medium saucepan, heat whipping cream until bubbles form around edge of pan.  Remove from heat; add chocolate and stir until melted.  Cook over low heat until all of chocolate is melted, stirring constantly.  Cool to lukewarm (about 5 minutes].
Place sliced strawberries in single layer in crust.  Pour melted chocolate mixture over strawberries.  Place marshmallow creme in microwave-safe bowl.  Microwave on medium for 30 seconds or until softened.  Stir just until smooth.  Quickly drop marshmallow cream by spoonfuls over chocolate layer.  With tip of knife, swirl marshmallow creme and chocolate to marble it.  Arrange 8 strawberries even around edge of tart.  Refrigerate at least 30 minutes before serving to set chocolate.
Chicken Shashlik


Ingredients:
chicken breasts, tomatoes, tomato puree, chili powder, olive oil, garlic cloves, fresh coriander, onion

Directions:
Trim the chicken and cut into bite size pieces. Place the pieces into a bowl.
Mix the tomatoes, tomato puree, chili powder, olive oil, garlic, onion and coriander in a jug and then pour over the chicken.
Mix well, cover and refrigerate overnight.
Thread the chicken pieces onto skewers and brush with olive oil. Season.
Grill, turning often, until cooked and slightly charred.
Three-Meat Stuffed Peppers


Ingredients:
bell peppers, eggs, garlic cloves, shallot, dried oregano, dried oregano, parsley, thyme, rosemary, cooked brown rice

Directions:
Cut peppers lengthwise; remove core and seeds. Set aside.
In large bowl, mix meat, eggs, breadcrumbs, garlic, shallot, and all of the tsp of spices.
Add rice to meat mixture and combine.
Fill pepper halves with meat filling.
Pour a layer of red sauce on the bottom of a 9x13 pan.
Place peppers in pan.
Pour the rest of  the red sauce over the peppers.
Sprinkle peppers with remaining 2 tsp of oregano.
Bake at 350 degrees for 1 hour.
Serve with rice, mashed potatoes, or pasta.
Blueberry Baked French Toast


Ingredients:
butter, blueberries, eggs, maple syrup, cinnamon, lemon, salt, vanilla

Directions:
Preheat oven to 350°.
Melt butter and swirl to coat the inside of a pie dish.
Slice bread into 1 inch squares.  Place 1/2 bread in the bottom of the pie dish and sprinkle berries over the top. Add remaining bread.
Combine remaining ingredients and beat well.
Pour liquid ingredients over bread and berries.  Smoosh down with your hands so all the bread pieces get nice and soaked.
Bake around 30 minutes or until all egg mixture firms up.
Serve warm.
Ratatouille


Ingredients:
onion, bell pepper, garlic, olive oil, diced tomatoes, eggplant, zucchini, squash, black olives, oregano, fresh basil

Directions:
Saute the onion, bell pepper, and garlic in the olive oil until tender.  Add the tomatoes and let simmer 10 minutes.
Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
Remove from heat and add black olives, oregano, and fresh basil.  Can be served hot or cold.
Blueberry Coffee Cake


Ingredients:
all-purpose flour, whole wheat flour, baking soda, salt, granulated sugar, cinnamon, walnuts, brown sugar, butter, canola oil, eggs, vanilla extract, plain fat-free yogurt, blueberries

Directions:
Preheat the oven to 350 degrees F and spray an 8'' or 9'' square baking pan with cooking spray.
Sift or whisk together the flours, baking soda and salt in a small bowl until well combined.  In another small bowl, combine the granulated sugar, cinnamon and chopped walnuts.
In a mixer fitted with the paddle attachment or with a hand mixer, beat the butter, canola oil and brown sugar until light and fluffy.  Add the eggs one at a time, mixing well after each one is added, and then add in the vanilla.  Next, add in the dry ingredients and the yogurt alternately, beginning and ending with the dry ingredients.  Finally, fold in the blueberries gently.
Spread half the batter into the bottom of the greased pan.  Sprinkle with half the cinnamon sugar/walnut mixture.  Spread the rest of the batter on top of the nuts and then sprinkle the rest of the cinnamon sugar/walnuts on top.  Bake in the preheated oven for 35 to 45 minutes, or until a toothpick comes out clean when inserted in the center.
Pasta and Bean Salad With Cumin and Coriander Dressing


Ingredients:
tri-color spiral pasta, leek, red bell pepper, fresh spinach, button mushrooms, red kidney beans, cannellini beans, chives, fresh ground black pepper, sunflower seeds, garlic cloves, ground cumin, ground coriander, cider vinegar, olive oil

Directions:
Cook pasta in large pot of rapidly boiling salted water until al dente.  Drain well.
In a large pan, heat the oil.  Add the leek and bell pepper and stir-fry over medium heat for 2-3 minutes.  Add spinach and mushrooms and toss together for about 1 minute, or until spinach just begins to wilt.  Set aside.
Make the dressing:  mix garlic, cumin, coriander, and vinegar together in a bowl.  Gardually whisk in the olive oil.
In a salad bowl, toss the pasta, vegetables, beans, chives, and black pepper.  Add the dressing and toss.  Sprinkle sunflower seeds over the top and serve.
Roasted Cabbage
Category: side-dish
By samnan2

Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!

Ingredients:
2 tablespoons extra-virgin olive oil
½ head green cabbage, cut into 4 wedges
1 pinch garlic powder, or to taste
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2  lemons, halved

Directions:
Preheat oven to 450 degrees F (230 degrees C). Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 99.3
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 8.9 g
Sugars: 4.8 g
Dietary fiber: 3.8 g
Protein: 2 g
Sodium: 65.4 mg
Venison ( or Ground Beef) & Potato Casserole


Ingredients:
tomato sauce, onion, garlic cloves, salt, pepper, instant mashed potatoes, sour cream, water, cheddar cheese

Directions:
Combine first 7 ingredients.
Pour into crock pot or baking dish.
Combine potato flakes, sour cream and water.  Spread over venison mixture.
Cover; cook on LOW for 8 hours (HIGH for 4].
Sprinkle with cheese 30 minutes before serving.
Quick and Easy Carrot and Chickpea Salad
Category: salad
By manella

A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

Ingredients:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
2 cups shredded carrots
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh parsley
2 tablespoons chopped white onion

Directions:
Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 238.5
Fat: 11.5 g
Saturated fat: 1.6 g
Carbohydrates: 29.6 g
Sugars: 3 g
Dietary fiber: 6.2 g
Protein: 5.7 g
Sodium: 482.9 mg
Chicken Sandwich With Lemon Basil Mayo


Ingredients:
fresh basil, mayonnaise, lemon juice, salt, chicken cutlets, flour, lettuce leaves, tomatoes

Directions:
In a food processor, combine the basil, mayonnaise, lemon juice and salt. Puree., Dredge the chicken in the flour. Sauté in the oil until cooked through., Serve on rolls with lettuce and tomato.
Puerto Aventuras Cocktail


Ingredients:
dark rum, coconut cream

Directions:
Mix in a blender with ice., Increase or decrease ingredients based on your preference., Pour into a pina colada glass.
Coconut Seafood Curry


Ingredients:
scallops, squid rings, olive oil, onion, garlic cloves, gingerroot, turmeric, cumin, mustard seeds, cinnamon stick, sambal oelek, coconut cream, sugar

Directions:
Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.
Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.
Add coconut cream, stir until well combined.
NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven't mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.
Add sugar and juice, stir until mixed.
Add all the seafood and cook covered about 5-10 Min's or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can't give you an exact time.
I served mine over sweet potato mash, but it is also good over rice as well.
Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome
Category: meat-and-poultry
By Kat R

These are pretty much all of my favorite things layered into one extremely satisfying dish. You may have a lot of leftover bechamel sauce; bout a half of a box of cooked pasta will take care of this for you.

Ingredients:
12 spears asparagus
1 (8 ounce) package shredded mozzarella cheese
4  skinless, boneless chicken thighs
4  extra-thick bacon slices
kitchen string
2 tablespoons butter, divided
2  jalapeno peppers - stemmed, seeded, and minced
3 tablespoons all-purpose flour
2 cups warm milk
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper. Trim asparagus spears to extend 1 inch past each side of the thighs. Place 1 cup of the mozzarella cheese into a bowl. Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan. Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C). Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition. Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce. Cut strings from thighs and smother with sauce.

Prep time: 20 mins
Cook time: 46 mins
Total time: 1 hr 6 mins
Yields: 4 stuffed chicken thighs

Calories: 446.9
Fat: 27.3 g
Saturated fat: 13.9 g
Carbohydrates: 13.9 g
Sugars: 7.2 g
Dietary fiber: 1.2 g
Protein: 35.6 g
Cholesterol: 117.1 mg
Sodium: 1348.2 mg
Double Berry Streusel Bars


Ingredients:
butter, quick-cooking oats, frozen blueberries, lemon zest

Directions:
Preheat oven to 350 degrees F (or 325 degrees F for dark-coated metal pan]. Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan].
Set aside 3 tablespoons of the cake mix. Place the remaining cake mix and melted butter in a large bowl. Blend for 1-2 minutes with an electric mixer set on low speed until smooth. Stir in oats until blended. Press half of mixture evenly into prepared pan.
Stir together the blueberries, jam, reserved 3 tablespoons cake mix, and lemon zest in a large mixing bowl. Spoon and spread berry mixture over prepared crust; top with reserved crumb mixture and press down gently.
Bake for 30-34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.
Pasta alla Norma (Eggplant Pasta)
Category: world-cuisine
By Aldo

This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]

Ingredients:
3  eggplant
coarse salt
5 tablespoons extra virgin olive oil, divided
1 clove garlic
1 (18 ounce) can whole peeled tomatoes
salt and freshly ground black pepper to taste
1 small bunch fresh basil, chopped, divided
1 (16 ounce) package spaghetti
1 (8 ounce) container ricotta cheese, or to taste

Directions:
Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness. In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes. Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 3 hrs 5 mins
Yields: 4 servings

Calories: 770.3
Fat: 24.1 g
Saturated fat: 5.6 g
Carbohydrates: 115.7 g
Sugars: 15.8 g
Dietary fiber: 19 g
Protein: 26.7 g
Cholesterol: 17.6 mg
Sodium: 1745.5 mg
Chicken Cordon Bleu-With a Clear Conscience #RSC


Ingredients:
chicken cutlet, lemon juice, chives, parsley, parmesan cheese, ham, pepper

Directions:
1.Coat both sides of cutlets in lemon juice. Allow excess juice to drip off and place cutlets  on plate while preparing other ingredients.
2. Preheat oven to 400. Spray foil lined cookie sheet with vegetable spray.
3. Prepare Yogurt mixture by mixing next 5 ingredients together in the order listed.
4. Assemble each Cordon Blue as follows: Lightly pepper each cutlet according to taste. Spread approx 1 T. of yogurt/cheese mixture onto chicken. Place two slices of thin ham on top of yogurt mixture, making sure to leave 1 inch from lower edge of cutlet. Roll cutlet up loosely from top end to bottom. Place onto foil lined cookie sheet, ensuring the seam is underneath (on the foil]. Secure with toothpick. Repeat with remaining cutlets.
5.  Use remaining yogurt mixture to evenly coat the tops of each rolled cutlet. This takes approximately 1 T per cutlet and I spread it on with the back of a teaspoon.
6. Bake at 400 for 25 minutes, or until golden brown.
7. Allow to set for 10 minutes. Slice into pinwheels and ENJOY!
Air-Fried Bacon-Wrapped Shrimp
Category: uncategorized
By France C

Simple to put together with only 4 ingredients, but big on flavor! I like to use "extra jumbo" size shrimp, which are 16-20 per pound. Cutting the bacon lengthwise into narrow strips makes it easier to wrap. Refrigerating the shrimp, as well as using thin-cut bacon, will prevent the shrimp from overcooking in the time it takes to crisp the bacon.

Ingredients:
16 jumbo Shrimp, fresh, raw, jumbo (11-15)
¾ teaspoon Cajun seasoning
8 strips thin sliced bacon, cut in half
16 toothpicks
2 tablespoons hot honey (such as Mike's Hot Honey®)

Directions:
Place shrimp on a plate and sprinkle both sides with Cajun seasoning. Wrap each shrimp with 1 narrow strip of bacon and fasten with a toothpick. Refrigerate for 25 to 30 minutes. Preheat the air fryer to 400 degrees F (200 degrees C). Air-fry shrimp for 3 minutes. Flip and continue cooking until bacon is lightly crispy, 4 to 5 minutes more. You may have to do 2 batches depending on the size of your air fryer. Remove shrimp to a plate and drizzle with hot honey. Serve immediately, being watchful of any toothpicks.

Prep time: 10 mins
Cook time: 7 mins
Total time: 42 mins
Yields: 4 servings

Calories: 241.4
Fat: 8.9 g
Saturated fat: 2.9 g
Carbohydrates: 9.1 g
Sugars: 8.6 g
Dietary fiber: 0.1 g
Protein: 29.8 g
Cholesterol: 233.4 mg
Sodium: 761.4 mg
Spinach Soup With Parmesan Cream


Ingredients:
olive oil, celery, onion, salt, fresh ground black pepper, ground nutmeg, russet potatoes, bay leaf, fresh parsley, low sodium chicken broth, vegetable broth, parmesan cheese, fat free sour cream

Directions:
Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
Add the spinach and remove from heat.
Blend the Parmesan cheese and sour cream together and set aside.
Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
Serve the soup in bowls with a dollop of Parmesan cream.
Matt's Crab & Clam Bisque
Category: soups-stews-and-chili
By PASTAWITHGARLIC

This luscious bisque combines seafood with potatoes, milk, dill weed, and minced vegetables. Its slight kick comes courtesy of red pepper flakes and Worcestershire. For a richer version, use cream instead of milk. If you like, add baby shrimp, too!

Ingredients:
4 tablespoons margarine
1 large onion, minced
⅓ cup minced celery
¼ cup finely chopped carrots
1 tablespoon all-purpose flour
⅛ teaspoon red pepper flakes
¼ teaspoon dill weed
6 cups water
3 cubes  chicken bouillon
1 teaspoon Worcestershire sauce
3 cups cubed potatoes
¼ teaspoon black pepper
1 ½ cups milk
1 (6 ounce) can crabmeat, drained
1 (6.5 ounce) can chopped clams

Directions:
Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water,  bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 250.5
Fat: 9.5 g
Saturated fat: 2.2 g
Carbohydrates: 23 g
Sugars: 5.1 g
Dietary fiber: 2.5 g
Protein: 18.1 g
Cholesterol: 50.7 mg
Sodium: 843 mg
Oven Roasted Red Potatoes and Asparagus
Category: side-dish
By THREDDIES

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Ingredients:
1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 149.1
Fat: 4.9 g
Saturated fat: 0.8 g
Carbohydrates: 23.5 g
Sugars: 2.8 g
Dietary fiber: 4 g
Protein: 4.2 g
Sodium: 650.5 mg
Strawberry Trifle


Ingredients:
strawberries, sugar, salt, cream cheese, powdered sugar, sour cream, vanilla extract, heavy whipping cream, sugar, vanilla extract

Directions:
In a bowl, combine the strawberries, sugar and salt. Set aside.
In mixer bowl, cream together the cream cheese and powdered sugar.
Add sour cream, 1/2 tsp vanilla extract and 1/4 tsp almond extract.
In a separate bowl, whip up the cream, 1 tbs of sugar and 1 tsp of vanilla extract, until stiff peaks form.
Fold cream cheese mixture with the whipped cream and then fold in the angel food cake pieces.
Starting with the cream/cake mixture, layer with the strawberries, ending with the cream mixture.
Decorate top with fresh strawberries.
Chill until ready to serve. Cover and refrigerate any leftovers.
To-Die-For Hot Chocolate


Ingredients:
dark chocolate, instant coffee, ground coffee, dark rum

Directions:
Heat milk on the stove at the lowest level until small bubbles appear.
While the milk is heating, add approximately 1/8 cup of boiling water to the chocolate; stir so that the chocolate becomes thick like a fudge sauce.
Once the milk is hot enough, add the chocolate to the milk and stir constantly for 5-10 minutes until it changes from a lighter brown to a dark brown colour.
Remove from heat.
To serve, place one spoonful of instant coffee in the cup.
Add one shot of rum and stir to dissolve coffee granules.
Add the hot chocolate and top with whipped cream (homemade vanilla cream is best!] and chocolate shavings.
Momz's Sweet and Sour Meatballs


Ingredients:
guava jelly, chili sauce, lean ground beef, cooked rice, egg, water

Directions:
In a large pot, dump guava jelly and chili sauce, and fill chili sauce jar with water and add to the mix. Heat to blend.
Mix beef, rice, egg, water, dash of garlic pepper, bread crumbs in  bowl and form meatballs and add to sauce.
Cover and heat on low for 1 1/2 - 2 hours.
Coffee Grog, Non Alcoholic


Ingredients:
coffee, heavy cream, brown sugar, butter, ground cloves, ground nutmeg, cinnamon, lemon peel

Directions:
Place one piece of each peel into cups.
Mix butter, sugar, cloves, nutmeg and cinnamon.
Mix coffee and cream.
Pour both mixtures into cups and stir.
*NOTE: For the strips of peel I use a veggie peeler and take a good sized strip from the fruits trying NOT to include the white part.
Rustic Greek Farmer's Salad


Ingredients:
tomatoes, cucumber, spring onions, green olives, black olives, capers, feta cheese, fresh basil, extra virgin olive oil, salt, black pepper, dried oregano

Directions:
Cut the tomatoes and cucumber into bite-sized pieces.
Place into bowl and add, spring onion, capers and olives.
Add the olive oil, vinegar (if using] and season with salt, freshly ground black pepper and oregano to taste.
Set aside and let flavours fuse for about ten to fifteen minutes, carefully stirring once or twice.
Add the feta and stir once more.
If you want you can sprinkle the salad with freshly chopped basil leaves.
Serve immidiatly.
Kali orexi!