Easy
42 min
Purslane, Cherry Tomato, and Cucumber Salad
european
greek
mediterranean
middle eastern region
turkish
side
drink
sweet
bitter
savory
medium
fast
Prep
13 min
Cook
29 min
Total
42 min
Ingredients (5)
1 pint cherry tomatoes, halved
g
3 small Persian cucumbers, thinly sliced
g
salt to taste
g
1 bunch purslane
g
2 tablespoons extra virgin olive oil
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
2
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.
3
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.
4
Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.