Turkish Purslane Salad with Tomato, Cucumber and Lemon

Name: Turkish Purslane Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Turkish
Ingredients: 1 bunch purslane, about 250 g; 1 small onion, about 70 g; 2 medium tomatoes, about 300 g total; 2 medium cucumbers, about 400 g total; 2 tbsp olive oil, extra virgin; 45 ml lemon juice, from 1 lemon; 1 pinch salt

What You Need

Ingredients

4 servings

1 bunch purslaneabout 250 g
1 small onionabout 70 g
2 medium tomatoesabout 300 g total
2 medium cucumbersabout 400 g total
2 tbsp olive oilextra virgin
3 tbsp lemon juicefrom 1 lemon
1 pinch salt

Equipment

Salad spinner
Large mixing bowl
Chef's knife
Cutting board

FAQ

Frequently Asked Questions

Submerge the stems and leaves in a deep bowl of cold water, swishing gently to loosen dirt. Lift the greens out with your hands, leaving the grit at the bottom of the bowl, then spin them completely dry.

Both tomatoes and cucumbers have a high water content that releases rapidly when exposed to salt. To prevent a watery base, only add the dressing immediately before serving.

You can prep the components ahead, but do not mix them. Store the washed, dried purslane in one container and the diced vegetables in another. Combine and dress only when ready to eat.

Wrap the thoroughly dried, washed-and-spun greens loosely in a dry paper towel, then place them in an airtight container in the crisper drawer of your refrigerator.

Dice them into small, even pieces similar in size to the diced tomato pieces. This ensures an even distribution of textures in every bite.

Yogurt versions are common in Turkey, but this salad relies on a clean lemon and olive oil dressing so the natural tartness of the purslane shines through. If you like the creamy style, serve a spoonful of garlicky yogurt on the side.

It is best soon after dressing. The purslane wilts and the tomatoes and cucumbers release water as it sits; keep undressed components separate if preparing ahead.

Step By Step

Instructions

Prep
Clean and Prep the Purslane
Drop your purslane into a large bowl of cold water and give it a gentle swirl to shake loose any hidden dirt or grit. Lift the stems straight up out of the water rather than pouring it out through a colander, then spin them in your salad spinner until they're completely dry, since extra water will wash out your dressing. Snap off and discard any tough, woody lower stems, saving the tender leaves and supple tops, and toss them right into your large mixing bowl.
1 bunch purslaneSalad SpinnerLarge Bowl
Dice and Slice Your Veggies
Cut the tomatoes and cucumbers into neat, bite-sized little dice so they mingle effortlessly with the soft greens. Slice your small onion into whisper-thin strips so its punch spreads out evenly across the bowl without knocking you over in one bite. Scatter those fresh tomatoes, cucumbers, and shaved onions right over the bed of purslane in the large bowl.
2 medium tomatoes2 medium cucumbers1 small onionChef's KnifeCutting Board
Assemble
Season, Toss, and Serve
Pour your extra virgin olive oil and freshly squeezed lemon juice in an even stream over the colorful mix. Finish with a hearty pinch of salt across everything to wake up the sweet juices in the tomatoes. Use your hands or a pair of salad tongs to gently fold the greens until every leaf carries a light, glossy sheen of dressing. Dish it out straight away so the citrus doesn't soften that beautiful, fresh crunch.
2 tbsp olive oil3 tbsp lemon juice1 pinch saltLarge Bowl

Purslane loves to trap stubborn grit in its crevices, so give it a good swish in a bowl of cold water and lift it straight out instead of dumping the bowl over it. Spin or pat it thoroughly dry - you want the leaves bone-dry so that luscious lemon and olive oil dressing actually clings rather than sliding off into a watery pool.

Keep your tomatoes and cucumbers diced small and shave the onion paper-thin so every forkful stays balanced and mellow. Don't toss everything together until you're practically walking to the table; salt and lemon immediately pull moisture from the veggies, and you want that crunch intact.