Best Purslane Salad With Cherries And Feta Recipes

PURSLANE SALAD WITH CHERRIES AND FETA

Purslane Salad With Cherries and Feta image

This salad is inspired by one I ate in Greece. I've added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense, with lots of omega-3s. If you can't get hold of it, substitute mâche, another high-omega-3 salad green.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mâche
1 tablespoon chopped fresh mint
16 cherries, pitted and quartered
12 kalamata olives, pitted and coarsely chopped
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1 small garlic clove, puréed
Salt
1/4 cup extra virgin olive oil
Freshly ground pepper
1 to 2 ounces feta, crumbled

Steps:

Toss together the purslane, 2 teaspoons of the mint, the cherries and the olives in a salad bowl, or in a large bowl if you prefer to serve this on a platter.
Whisk together the vinegars, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad. If desired, transfer to a platter. Sprinkle the feta and remaining mint over the top, and serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 481 milligrams, Sugar 5 grams

PURSLANE AND PARSLEY SALAD

Purslane and Parsley Salad image

Provided by Ian Knauer

Categories Salad Leafy Green No-Cook Picnic Quick & Easy Back to School Dinner Lunch Healthy Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
4 cups packed flat-leaf parsley leaves (from 2 large bunches)

Steps:

Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.