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