Purslane Salad With Cherries and Feta

5.0(81)

This salad is inspired by one I ate in Greece. I’ve added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense, with lots of omega-3s. If you can’t get hold of it, substitute mâche, another high-omega-3 salad green.

by Martha Rose Shulman

Open original recipe

Easy, Quick

Servings

4 servings.

Total time

5 min

Calories / serving

211 kcal

Ingredients (12)

serves

1 generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mâche
1 tablespoon chopped fresh mintmint
16 cherries, pitted and quarteredcherry
12 kalamata olives, pitted and coarsely choppedkalamata-olives
1 tablespoon sherry vinegarsherry-vinegar
1 tablespoon fresh lemon juicelemon-juice
1 teaspoon balsamic vinegarbalsamic-vinegar
1 small garlic clove, puréedgarlic
Saltsalt
1/4 cup extra virgin olive oilextra-virgin-olive-oil
Freshly ground pepperpepper
1 to 2 ounces feta, crumbledfeta

Instructions (2 steps)

01Toss together the purslane, 2 teaspoons of the mint, the cherries and the olives in a salad bowl, or in a large bowl if you prefer to serve this on a platter.
02Whisk together the vinegars, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad. If desired, transfer to a platter. Sprinkle the feta and remaining mint over the top, and serve.

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Rich recipe — supports nutrition-aware planning.