Textual Chef Textual Chef

Purslane Salad

A crisp summer salad featuring tart purslane leaves tossed with cucumber, tomatoes, feta, and a bright lemon oregano dressing.

15 minEasyServes 4180 cal/serving

GreekSaladNo-CookVegetarianMediterraneanPescatarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 cups fresh purslane, trimmed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 cup feta cheese, crumbled
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt

Instructions

  1. 1

    In a large bowl, combine 4 cups trimmed fresh purslane, 1 diced cucumber, 1 cup halved cherry tomatoes, and 1/2 cup thinly sliced red onion.

  2. 2

    In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1/2 tsp dried oregano, and 1/2 tsp sea salt.

  3. 3

    Pour the dressing over the salad and toss gently to combine.

  4. 4

    Top with 1 cup crumbled feta cheese and serve immediately.

Questions

Can I make Purslane Salad dairy-free?

Yes. The dairy in this entry is 1 cup feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Purslane Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Purslane Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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