Purslane has long been a favorite foraged plant of mine ever since I learned about foraging it over 12 years ago. Unfortunately, as the years go by, I find it less and less, which makes me sad. I found purslane for literally the first time this year this past Tuesday, and it made me so excited. I couldn't wait to use it in my kitchen. Purslane has so many good uses, but I like it best raw, because then I feel its unique taste and texture shine, whereas when you cook it it just tastes like slightly slimy slightly sour green beans, and I'd rather just eat green beans then. I am trying to increase the healthy fats in my diet, as well as salt (more on that in another post), and I decided to combine those with purslane to make a terrific salad. This basically is just Greek salad, with the addition of purslane, a commonly found green in Greece as well as the rest of the world. Greek salad is called horiatiki in Greek (meaning from the village), and according to this blogger, probably was originally made with purslane, called γλυστριδα, written glistrida in English but pronounced glee-sthree-tha. This version is called salata horiatiki me glistrida, is something you can find in Greek cuisine, especially in places like Crete, according to my Cretian friend Vera, though in Crete they would add rusks, sort of like croutons, but something I wouldn't add because of gluten.
This recipe is quite easy to make, gluten free, allergy-friendly other than dairy, low and is quite frugal too. It is a terrific refreshing summer salad, and is filling enough to make a meal on its own or with a side of some rustic bread.
Ingredients:1 large bunch or 2 cups chopped purslane
1 large tomato
1 large red pepper
1/4-1/2 small red onion
1/2 cup black olives
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt or to taste
1/2 teaspoon oregano
Black pepper to taste (optional)
1. Chop up your vegetables however you want. I did my purslane into 1/2 inch strips, peppers and tomatoes cubed, and thinly sliced the red onions. I also chopped my olives but you can leave them whole.
2. Cube your cheese as best as you can (it will probably crumble a bit, but that's fine).
3. Add the rest of your ingredients. Add salt only at the end and to taste, because the cheese and the olives will add salt too.
4. This salad tastes great and maybe even better after an hour or two or even overnight, in my opinion, but no need to wait that long.
If you manage to find purslane, here are some additional purslane recipes I love:
Do you forage purslane or have you eaten it? What is your favorite way to use it? Does this look like a recipe you'd try?
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