Plum Tomato and Purslane Salad with Lemon Vinaigrette

Here’s a Greek recipe for a not-so-classic Greek salad that speaks…summer and has a special ingredient, purslane, one of the healthiest greens in the world. Make sure to drizzle excellent, high-polyphenol extra virgin Greek olive oil into this to make it even healthier.
15 min


  • 2 pounds (1 kilo) small, firm plum tomatoes or cherry tomatoes, washed
  • 1 bunch purslane (about ¼ pound/125 gr.)
  • 4 scallions or spring onions trimmed and cut into paper-thin rounds
  • 2 small cucumbers peeled and sliced thin
  • 1 small yellow bell pepper seeded and chopped
  • 1/3 cup chopped flat-leaf parsley
  • 1/3 cup extra virgin Greek olive oil
  • 3-4 Tbsp. fresh strained lemon juice
  • Greek sea salt and freshly ground black pepper to taste


  1. Core the tomatoes. If using cherries, halve them; if using plum tomatoes, quarter them. Trim the purslane: Cut away the thick tough bottom part of the stems and use only the leaves and tender thin stems for the salad.
  2. Combine the tomatoes, purslane, onions, cucumbers, pepper, and parsley in a serving bowl. Whisk together the olive oil, lemon juice, salt, and pepper. Pour over salad, toss and serve immediately.

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