Name: Turkish Purslane Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 bunch (approx. 250 g) purslane; 1 small (approx. 70 g) Onion; 2 medium (approx. 300 g) tomato; 2 medium (approx. 400 g) cucumber; 2 tablespoons (30 ml) extra virgin olive oil; 1 lemon (approx. 45 ml) lemon juice; 1 pinch (1 g) Salt

Watery, bruised purslane leaves will ruin a salad before it even hits the table. Thorough drying is the secret to ensuring the lemon and olive oil dressing clings to the greens rather than pooling at the bottom of the bowl. This salad relies on the crisp, succulent texture of the purslane, balanced by the acidity of fresh lemon juice and the sweetness of ripe tomatoes.

In Turkish cuisine, salads are kept incredibly simple to let seasonal produce shine. Slicing the onions thinly helps them distribute evenly, providing a sharp bite that contrasts the earthy purslane. Using high quality extra virgin olive oil elevates the entire dish, transforming basic vegetables into a vibrant, refreshing side.

Step By Step

Instructions × 3

Prep

Prepare the Purslane

Wash the bunch of purslane thoroughly under plenty of cold running water to remove any hidden dirt. Dry the greens completely using a salad spinner or clean kitchen towels, as leftover moisture will dilute the dressing and compromise the texture. Remove and discard the thick, woody stems, picking off only the tender leaves and soft upper stems. Place the prepared leaves into a large mixing bowl.

1 bunch (approx. 250 g) purslaneSalad SpinnerLarge Bowl

Chop the Vegetables

Dice the tomatoes and cucumbers into small, uniform cubes so they blend perfectly with the delicate leaves. Cut the small onion into thin, long strips to ensure the flavor is evenly distributed without overwhelming any single bite. Add the chopped tomatoes, cucumbers, and sliced onions directly on top of the purslane in the large bowl.

2 medium (approx. 300 g) tomato2 medium (approx. 400 g) cucumber1 small (approx. 70 g) OnionChef's KnifeCutting Board

Assemble

Dress and Toss

Drizzle the extra virgin olive oil and the freshly squeezed lemon juice evenly over the prepared vegetables. Sprinkle a generous pinch of salt across the top to help draw out the natural juices of the tomatoes. Gently toss all the ingredients together using your hands or salad servers until the leaves are lightly coated in the dressing. Serve immediately to prevent the greens from wilting under the acidity of the lemon.

2 tablespoons (30 ml) extra virgin olive oil1 lemon (approx. 45 ml) lemon juice1 pinch (1 g) SaltLarge Bowl

Turkish Purslane Salad

Instructions × 3

Prepare the Purslane

Chop the Vegetables

Dress and Toss

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