This is wild purslane that its leaves are soft and succulent full of omega-3 fatty acids. The Purslane (Γλυστρίδα) salad is slightly sour and piquant in taste, and both leaves and tender stems are edible. The addition of dry mint in this salad creates a unique blend of tastes!
An excellent combination with this salad would be the Fresh Louvi (string beans) with Marrow.
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Purslane (Γλυστρίδα) salad
Servings: 6 People
Ingredients
For the salad:
- 2 bunches wild Purslane , leaves and tender stems picked
- 3 Tomatoes , deseeded and cubed
- 5 Cucumbers , peeled, cut in half lengthwise and
- 1 tablespoon dry Mint , ground by hand
For the dressing:
- 5 tablespoons EVOO , Extra Virgin Olive Oil
- 1 tablespoon Lemon juice
- 2 tablespoons Red Vinegar . Light one preferably Cabernet Sauvignon
- 1 tablespoon dry Mint , ground by hand
- 1 teaspoon Honey
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- In a medium size bowl whisk all the dressing ingredients, season with the salt and pepper.
- Put in a large bowl the salad ingredients, pour the dressing and toss. Sprinkle the remaining dry mint.
