Purslane & Tomato Salad

2 Servings • Prep: 20 Minutes

Adapted from a Turkey’s for Life recipe.

Ingredients

For The Purslane & Tomato Salad

  • 1 bunch purslane

  • 3 medium tomatoes or 10 cherry tomatoes

  • 1 red pepper deseeded & roughly chopped

  • 1 green pepper deseeded & roughly chopped

  • 1 onion peeled, halved & sliced into half moons

  • ½ bunch parsley roughly chopped

  • 2 teaspoons sumac (or add in our cranberry hibiscus!)

For The Dressing

  • 1½ tablespoons olive oil

  • 1 dessert spoon pomegranate molasses or juice of ½ lemon

  • ½ lemon juiced

  • salt & pepper to taste

Instructions

For The Purslane & Tomato Salad

  • First of all, wash your purslane and dry in a salad spinner.

  • Now remove all the leaves and put them into your serving bowl. Discard the thick stems.

  • Now add your parsley, peppers and onion.

  • Add the sumac (or cranberry hibiscus leaves) to your salad and carefully mix.

  • Chop your tomatoes into bite-sized chunks (or halve them if using cherry tomatoes) and carefully scatter over the top of the salad.

  • Place your purslane and tomato salad in the fridge until you are ready to serve.

For The Dressing

  • Mix all your ingredients together in a ramekin dish.

  • Do a taste test and add more of whatever you feel is necessary.

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Sicilian Caponata Recipe