In a large bowl, combine the chopped purslane, cucumber, tomato, and red onion.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Top with feta cheese or toasted seeds if using.
Serve immediately for best flavor and texture.
Serving and Storage Tips
Serving: Best enjoyed fresh and chilled. Pairs wonderfully with grilled meats or as a light, stand-alone lunch.
Storage: Store undressed salad in the fridge for up to 2 days. Add dressing just before serving to avoid wilting.
Variations
Add grains: Toss in quinoa, bulgur, or couscous for a more filling salad.
Spicy twist: Add sliced jalapeños or a pinch of chili flakes to the dressing.
Creamy version: Substitute lemon dressing with a yogurt-based garlic dressing.
Asian-inspired: Use rice vinegar, sesame oil, and soy sauce instead of lemon and olive oil.
FAQ
Q: Is purslane safe to eat raw?
A: Yes! Purslane is completely edible and safe to eat raw, cooked, or pickled.
Q: Where can I find purslane?
A: It often grows wild in yards, gardens, and even sidewalk cracks. You can also find it at farmer’s markets or specialty grocers.
Q: What does purslane taste like?
A: It has a slightly tangy, lemony flavor with a satisfying crunch—similar to spinach or watercress.
Q: Can I cook purslane?
A: Absolutely! It’s great sautéed with garlic, added to soups, or cooked into omelets.
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