Purslane Salad
User Reviews
5
Purslane Salad
Description
The salad begins by soaking thinly sliced red onion in red wine vinegar and salt, softening the onion and mellowing its pungency. Fresh purslane—a slightly lemony, succulent green—is combined with diced cucumber and plum tomatoes, providing a crisp and juicy base. The salad is seasoned with dried oregano and dressed simply with olive oil to coat the vegetables lightly.
Crumbled feta cheese adds a salty, creamy element that complements the tang of the vinegar and the fresh vegetables. This salad is uncomplicated but highlights the unique texture and flavor of purslane, making it a distinct side dish or light lunch option.
Ingredients
- 1/4 cup red wine vinegar
- salt
- 1 red onion sliced thin
- 1 cucumber diced
- 4 plum tomato diced
- 1/2 to 1 pound purslane leaves and tender stems
- 3 tablespoons olive oil
- 1 teaspoon oregano dried
- 1/4 cup feta cheese crumbled
Instructions
- Mix the red onion with the vinegar and a hefty pinch of salt in a large bowl. Let this sit for 15 minutes while you cut the other ingredients.
- Add the remaining ingredients to the bowl and toss to combine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 157mg | 7% |
| Potassium | 605mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5927IU | 119% |
| Vitamin C | 29mg | 32% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
