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My review
Purslane, Cherry Tomato, and Cucumber Salad
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Diana Moutsopoulos
"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."
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Ingredients
10 m servings 192Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- If the tomatoes don't release much juice, you can add red wine vinegar to taste along with the olive oil.