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.
- 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
- 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.
- 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.