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)
Time - 10 minutes
Preparation
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
- Wash the purslane and add to the tomatoes (the stalks and leaves are both edible)
- Sprinkle with salt to taste
- Add crumbled feta, kalamata olives, and capers (all are optional)
- Drizzle with petimezi vinaigrette or balzamic
- Enjoy as a main course for 1 or a side salad for 2
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