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Greek Purslane Salad

A refreshing, Greek-inspired salad featuring the unique succulent purslane. Look for it in your local farmer’s market! This salad is quite simple to throw together as long as you have some common produce, pantry staples, and a bit of feta on hand.

Don’t be afraid to mix it up – this is a very basic salad meant to focus on the purslane. You can add lettuce, olives, bell pepper, or red onion to make the salad your own!

Ingredients

Scale
  • 1 lb fresh, unprepared purslane (After washing and preparing 1.1 lbs raw purslane, I had 0.64 lbs left)
  • 20 oz cherry tomatoes
  • 0.375 lb (6 oz) radishes
  • ¾ lb (12 oz) feta cheese
  • Olive oil
  • Red wine vinegar
  • ¼ tsp Diamond Crystal kosher salt
  • Ground black pepper to taste

Instructions

  1. Prepare the raw, unwashed purslane as I’ve described in more detail on another page. Briefly, remove the roots, wash thoroughly, and chop (or tear) tender stems with leaves into bite-sized pieces
  2. Chop cherry tomatoes and radishes
  3. Crumble the feta and top the salad
  4. Toss the purslane, tomatoes, radishes, and feta
  5. Drizzle olive oil and red wine vinegar over the salad
  6. Sprinkle the salad with kosher salt and black pepper before serving

Notes

  • This salad is best consumed right after assembly.
  • You can wash and chop the purslane a couple of days in advance to save time. Just be sure to dry it thoroughly, and store in the fridge until ready to use.
  • Looking for substitutions? Click here.

Nutrition