Purslane Salad
A crisp summer salad featuring tart purslane leaves tossed with cucumber, tomatoes, feta, and a bright lemon oregano dressing.
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
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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.
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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.
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3
Pour the dressing over the salad and toss gently to combine.
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4
Top with 1 cup crumbled feta cheese and serve immediately.