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
Naan Veggie Pizza
This easy naan veggie pizza is topped with chopped fresh vegetables, herbs, and mozzarella cheese. Use your favorite veggies and cheese if desired. This pizza serves two people if it's the only thing on the menu, or four if you serve a salad on the side.
Homemade fries
Making restaurant quality fries at home is possible with the Philips Airfryer . One tablespoon of oil and some potatoes is all you need to make these. Coat cut potatoes with oil, place in the basket, and set the timer. That's it!
Passover Iced Lemon Loaf
This delicious non-dairy Passover dessert can be made year-round, just swap out the flours. This was such a hit at my Seder that everyone swore I had cheated and used real flour!