Purslane, Cucumber, and Feta Salad
0 made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients10 m servings 176
Original recipe yields 4 servings
- Combine cucumber and onion in a salad bowl. Season with salt and stir well.
- Rinse purslane and pat dry with a tea towel. Pick off large leaves and tender upper part of the stems. Discard woody ends of the stems.
- Add purslane to cucumber mixture along with feta cheese, olive oil, and vinegar. Toss well. Taste and season with additional vinegar or salt, if desired. Serve immediately.
Per Serving: 176 calories; 14.8 5.4 6 33 464 Full nutrition