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Purslane Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4


  • About 3 cups of roughly chopped purslane discard the thick, tough stems
  • 1 to mato cored and roughly chopped
  • 1/2 small red onion thinly sliced
  • 2-3 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1/4 cup feta cheese cut or crumbled into bite-sized pieces
  • Sprinkle of sumac optional


  1. Add the purslane, tomato, onion, 2 Tbsp vinegar, and olive oil to a bowl, and stir gently to combine.
  2. Add salt and pepper to taste, and add more vinegar, if desired.
  3. Top with the crumbled feta and sumac (optional).