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

Total Time 10

Course lunch/dinner

Cuisine middle eastern

Servings 2 people

Calories 2182.5 kcal

Equipment

1 Salad Bowl Large enough for tossing
1 Colander For rinsing greens
1 Chef's knife For halving tomatoes and slicing cucumbers
1 Cutting Board
1 Tea Towel Clean, for drying greens

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

Purslane's inherent lemony, slightly peppery flavor is the star here. Generously salting the tomatoes and cucumbers is crucial; it draws out excess water, concentrating their natural sweetness and preventing a watery salad. Allow them to sit for at least 10-15 minutes, or until you see a good amount of liquid released. For an elevated twist, consider adding thinly sliced red onion for a pungent kick, or crumbled feta for a salty, creamy contrast. A splash of good quality red wine vinegar could also brighten the dressing. Serve immediately to maintain the vibrant texture.