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My review
Purslane, Cucumber, and Feta Salad
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Diana Moutsopoulos
"Fresh and flavorful purslane combines with crunchy cucumber and salty feta for a lovely salad. Purslane has more omega-3s than any other leafy green, so I try to eat a lot of it when it's in season each summer."
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Ingredients
10 m servings 176Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.