A simple way to enjoy purslane, which is a weed that you might be able to forage in your own backyard! Purslane has more omega-3s than any other plant source and a pleasant lemony flavor. Here I toss it with a simple mix of cherry tomatoes and cucumber for a cool salad with nice crunch.
Ingredients
- 1 pint cherry tomatoes , halved
- 3 small Persian cucumbers , thinly sliced
- salt to taste
- 1 bunch purslane
- 2 tablespoons extra virgin olive oil
Instructions
-
1
Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
-
2
Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
-
3
Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
-
4
Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Pasta Pomodoro
Easy and light pasta dish with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!
Irresistible Whole Wheat Challah
Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!
Egg White Breakfast Bites
These low-calorie, low-fat egg white bites make a quick weekday breakfast and they're equally as convenient for midday snacks. In order not to waste egg yolks and to save time, I like to use a carton of liquid egg whites. Egg whites tend to be rubbery, so adding in the cottage cheese helps make them creamier. You can store extras in the freezer and reheat as needed.