Refreshing Turkish Purslane Salad

Ingredients

• 2 cups (200g) purslane leaves 2 cups (200g) purslane leaves
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/2 cup (75g) black olives, pitted 1/2 cup (75g) black olives, pitted
• 1/2 cup (100g) crumbled feta cheese 1/2 cup (100g) crumbled feta cheese
• 1/4 cup (30g) fresh parsley, chopped 1/4 cup (30g) fresh parsley, chopped
• 1/4 cup (30g) fresh mint leaves, chopped 1/4 cup (30g) fresh mint leaves, chopped
• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 1 tablespoon (15ml) freshly squeezed lemon juice 1 tablespoon (15ml) freshly squeezed lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Wash the purslane leaves thoroughly and pat them dry.
2. 2.
   In a large bowl, combine the purslane leaves, cherry tomatoes, black olives, crumbled feta cheese, parsley, and mint leaves.
3. 3.
   In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. 4.
   Drizzle the dressing over the salad and gently toss to combine.
5. 5.
   Let the salad sit for 10 minutes to allow the flavors to meld together.
6. 6.
   Serve the Turkish Purslane Salad chilled and enjoy!

Treat your ingredients with care...

• Purslane — Make sure to wash the purslane leaves thoroughly and remove any tough stems before using.
• Feta cheese — For a creamier texture, you can crumble the feta cheese with a fork or your fingers.

Tips & Tricks

• If purslane is not available, you can substitute it with baby spinach or arugula.
• Add a sprinkle of sumac or Aleppo pepper for an extra kick of flavor.
• Serve the salad as a side dish with grilled chicken or lamb for a complete meal.
• Adjust the amount of lemon juice according to your taste preference.
• For a more substantial salad, you can add cooked quinoa or bulgur wheat.

Serving advice

Serve the Turkish Purslane Salad chilled as a refreshing appetizer or as a side dish to complement your main course. Garnish with a few extra sprigs of fresh mint for an added touch of freshness.

Presentation advice

Arrange the salad on a large platter, allowing the vibrant colors of the ingredients to shine through. Sprinkle some crumbled feta cheese and black olives on top for an attractive presentation.