From the Garden: Purslane Salad with Yellow Tomatoes and Red Onion
Purslane is a highly nutritious plant, whose hydrating leaves have a lemony aroma and hearty texture.
Many are still unfamiliar with this green matter, but it’s high time more of us started incorporating it into our meals. One fool-proof way to fall in love with purslane is in this refreshing salad, served with a toasted baguette as a light summer meal. Seek out purslane on your next trip to the farmers market!
(Yield: 6 servings)
- 1 medium red onion, thinly sliced
- 2 large yellow tomatoes, cut into large chunks
- 1/4 teaspoon sea salt, divided
- 4 ounces purslane
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/8 teaspoon freshly ground black pepper
- 1 whole wheat baguette, sliced, toasted
- Place onions in a bowl and add enough cold water to cover; let stand for 15 minutes.
- In a large bowl, toss tomatoes with 1/8 teaspoon sea salt.
- Pull purslane leaves off of tough stems. Discard stems. Thoroughly wash purslane leaves and pat dry.
- Drain onions and combine with tomatoes. Add purslane.
- Add olive oil, vinegar, black pepper and remaining 1/8 teaspoon salt. Taste and re-season, if needed.
- Serve salad with toasted baguette.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.