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Turkish Purslane & Tomato Salad

This purslane & tomato salad makes a perfect side dish for summer meals. Add some cheese and walnuts to make it a meal.
Course Salad
Cuisine Turkish
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Calories 188kcal
Author Turkey's For Life


For The Purslane & Tomato Salad

  • 1 bunch purslane
  • 3 medium tomatoes or 10 cherry tomatoes
  • 1 red pepper deseeded & roughly chopped
  • 1 green pepper deseeded & roughly chopped
  • 1 onion peeled, halved & sliced into half moons
  • ½ bunch parsley roughly chopped
  • 2 tsp sumac

For The Dressing

  • tbsp olive oil
  • 1 dessert spoonful pomegranate molasses or juice of ½ lemon
  • ½ lemon juiced
  • salt & pepper to taste


For The Purslane & Tomato Salad

  • First of all, wash your purslane and dry in a salad spinner.
  • Now remove all the leaves and put them into your serving bowl. Discard the thick stems.
  • Now add your parsley, peppers and onion.
  • Sprinkle the sumac over your salad and carefully mix.
  • Chop your tomatoes into bite-sized chunks (or halve them if using cherry tomatoes) and carefully scatter over the top of the salad.
  • Place your purslane and tomato salad in the fridge until you are ready to serve.

For The Dressing

  • Mix all your ingredients together in a ramekin dish.
  • Do a taste test and add more of whatever you feel is necessary.


  • As with all of our recipes, the calories per serving of purslane and tomato salad is meant as a rough guide. The amount will vary slightly depending on your quantities.
  • We used the Turkish sivri biber (long, pointed peppers). If you can't find these, you can use bell peppers.
  • Add your dressing to the purslane and tomato salad just before serving.
  • The Turkish for purslane is 'semizotu'