Purslane Salad Recipe

This refreshing salad is my go-to for a quick meal that’s both healthy and delicious, featuring vibrant flavors and a satisfying crunch. I love how the tangy lemon dressing perfectly complements the fresh veggies and herbs, and the optional feta and pine nuts take it to the next level of yum!

My Purslane Salad is a cool mix of colorful cherry tomatoes, crunchy cucumber, and tangy red onion. I love the way the fresh purslane contrasts with these other ingredients while also adding a healthy nutritional boost.

Purslane is packed with omega-3 fatty acids, making it a true superfood. And when you drizzle all this with good olive oil and some fresh lemon juice, you’ve got yourself a salad that is not only amazing to look at but also to smell and taste.

Ingredients

Purslane: Rich in antioxidants and omega-3s, purslane contributes a bright and lemony flavor to dishes.

Tomatoes: Small, round, and red.

They provide vitamins C and A, as well as sweetness and succulent juiciness.

Cucumber is a low-calorie, high-water fruit with a wonderfully crisp texture.

Red Onion: Provides a zesty punch and is rich in both antioxidants and vitamin C.

Olive oil is a heart-friendly fat that makes the dish taste rich and flavorful.

Lemon Juice: Bright and zesty taste that is very high in vitamin C.

Feta Cheese: Adds protein and calcium; creamy and tangy.

Ingredient Quantities

• 2 cups fresh purslane, washed and chopped
• 1 cup cherry tomatoes, halved
• 1 small cucumber, sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons toasted pine nuts (optional)

Instructions

1. In a large mixing bowl, mix the fresh purslane, cherry tomatoes, cucumber, red onion, and parsley.

2. Whisk the olive oil, lemon juice, and apple cider vinegar together in a small bowl.

3. In the large bowl, combine the salad ingredients and pour the dressing over them.

4. Gently combine everything to make sure the dressing coats all the components uniformly.

5. Add salt and pepper to the salad and mix to taste.

6. Put the salad in a serving dish or dishes.

7. If using, scatter the feta cheese that has been crumbled over the top of the salad.

8. Toasted pine nuts can be added if you want extra flavor and crunch.

9. Gently mix to distribute the feta and pine nuts throughout the salad in an even manner.

10. Serve right away as a cool side dish or as a light main course. It’s so full of flavor and texture, you might even want to eat it for breakfast!

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Whisk
4. Serving dish or dishes
5. Cutting board
6. Knife
7. Measuring cups
8. Measuring spoons
9. Salad tongs or spoon for mixing

FAQ

• What is purslane?Purslane is a green vegetable often regarded as a weed. But it is chock-full of omega-3 fatty acids and delivers a slightly tangy, lemony flavor. Purslane can bring a fresh taste and a healthy component to salads, stir-fries, soups, and stews.
• Can I substitute another green for purslane?Certainly, if purslane is simply not found, one may use either spinach or arugula in its stead.
• Is this salad suitable for vegans?It is vegan if you skip the feta cheese or replace it with a vegan cheese alternative.
• How long can I store leftovers of this salad?The salad can be kept in a sealed container in the fridge for up to 2 days, but it’s best to eat it fresh.
• Can I prepare this salad ahead of time?Assessment of the ingredients can be done a few hours before, but refrain from adding the dressing until serving time so all components remain fresh and crisp.
• What can I serve with this salad?This salad works well alongside grilled chicken, fish, or serving as a side with an assortment of Mediterranean dishes.
• Is there a way to add more protein?Indeed, you can increase the protein content by including cooked chickpeas or grilled chicken strips.

Substitutions and Variations

If you don’t have purslane, you can use:
Baby spinach
Arugula
Use grape tomatoes or larger diced tomatoes instead of cherry tomatoes.
Zucchini slices can be used in place of cucumber.
Shallots or green onions could be used to achieve a milder flavor in place of red onion.
White wine vinegar or red wine vinegar can be used if you don’t have apple cider vinegar.

Pro Tips

1. Chill the Ingredients For a refreshing twist, chill the purslane, tomatoes, cucumber, and dressing in the refrigerator for at least 30 minutes before assembling the salad. This will enhance the crispness and flavor of the veggies.

2. Balance the Acidity If the dressing is too tangy for your liking, consider adding a pinch of sugar or a drizzle of honey to balance the acidity from the lemon juice and apple cider vinegar.

3. Marinate the Red Onion To mellow the sharpness of the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. You can also marinate them in a bit of the dressing for an onion flavor that blends seamlessly into the salad.

4. Optimize Texture and Flavor Lightly toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant. This will enhance their crunchy texture and nutty flavor, complementing the salad beautifully.

5. Experiment with Herbs While parsley is great, adding a few mint or basil leaves can introduce a refreshing layer of flavor. Chop them finely and mix them in for an aromatic boost.