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.
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Servings 2
Ingredients
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 teaspoons sumac
For The Dressing
- 1½ tablespoons olive oil
- 1 dessert spoon pomegranate molasses (or juice of ½ lemon)
- ½ lemon (juiced)
- salt & pepper (to taste)
Instructions
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.
Notes
- 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'
Nutrition
Serving: 1Calories: 188kcal
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