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Purslane, Cherry Tomato, and Cucumber Salad

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.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people

Equipment

  • 1 Salad Bowl Large enough for tossing
  • 1 Cutting Board
  • 1 Chef's knife For halving tomatoes and slicing cucumbers
  • 1 Tea Towel For drying purslane
  • 1 Measuring Spoon For olive oil

Ingredients
  

Main

  • 1 pint cherry tomatoes halved
  • 3 small Persian cucumbers thinly sliced
  • salt to taste
  • 1 bunch purslane
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
  • 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.
  • 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.
  • Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

Notes

This simple salad relies on fresh, vibrant ingredients. For optimal flavor and texture, ensure your purslane is crisp and free from any wilting. The initial salting of tomatoes and cucumbers is crucial; it draws out excess water, concentrating their natural sweetness and creating a light, flavorful 'dressing' from their juices. You can gently drain a small amount of this liquid if you prefer a less moist salad. To elevate the dish, consider adding a squeeze of fresh lemon juice or a splash of white wine vinegar just before serving to brighten the flavors, and a pinch of freshly cracked black pepper for a subtle aromatic lift. Serve immediately to preserve the delicate crunch of the purslane and cucumber.