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Purslane-Tomato Salad (Salata Me Glistrida Kai Ntomata)

3/3/2017

4 Comments

 
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Beginner Cook - Short Cooking Time - Salad - Vegetarian - Gluten Free
Foraged foods are all the rage these days and while you may prefer to leave foraging for mushrooms and berries to the professionals, there is one wild green that all can easily enjoy at home - purslane. Considered a weed in the US, this succulent is highly nutritious and grows abundantly in rural areas. When in Greece, we dress the salad with a grape syrup vinaigrette consisting of one part grape syrup or "petimezi" and one part red wine vinegar. This can be substituted with a traditional balsamic, which has a similar flavor and consistency. So next time you're out on a nature walk, keep an eye out for this wonderful green. And if foraging isn't your thing, there's always the international food stores and farmers markets.

Ingredients (Serves 1-2)
  • 1 large tomato
  • 1 bunch of purslane
  • Kalamata olives (optional)
  • Nonpareil capers (optional)
  • Crumpled feta (optional)
  • Salt to taste
  • Petimezi vinaigrette or balsamic vinegar

Time - 10 minutes
  • Preparation - 10 minutes
  • Cooking - 0 minutes

Preparation
  • Wash and cut the tomato
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  • Wash the purslane and add to the tomatoes (the stalks and leaves are both edible)
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  • Sprinkle with salt to taste
  • Add crumbled feta, kalamata olives, and capers (all are optional)
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  • Drizzle with petimezi vinaigrette or balzamic
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  • Enjoy as a main course for 1 or a side salad for 2
4 Comments
Alyssa link
3/6/2017 07:51:54 pm

This looks so good, I'm craving summer and lots of fresh salads!

Reply
The Olive and The Sea link
3/6/2017 08:18:40 pm

Thank Alyssa! It's one of our favorites.

Reply
Nick Stamoulis link
3/21/2017 01:06:45 pm

Looks great! I know they're optional but I can't imagine a Greek salad without feta or olives :)

Reply
The Olive and The Sea link
3/23/2017 08:12:43 am

Thanks Nick! Same here!

Reply



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