Purslane. Have you heard of it? It is a herbaceous green with smooth and juicy leaves that has a very special and unique taste. Although it is widely cultivated in the world (from North America to the Middle East, the Far East and North Africa), purslane is a type of weed. So you can find it anywhere! Back in my old village, it used to grow in the wild, all on its own.
This succulent leafy plant is incredibly nutritious. It is filled with vitamins and fibers. Purslane is also used as a companion plant and in traditional medicine. But the main usage is culinary. To us, it makes yummy salads and baked pastries (fatayer).
This Purslane Salad recipe is very light. It sides very well with pasta or meat. We had guests for a BBQ lunch the other day and everyone loved it!
- 3 cups purslane leaves and sprigs
- 1 cup tomatoes or cherry-tomatoes
- 1 medium onion
- 1/2 cup lemon juice
- 3 tbsp olive oil
- 1 clove garlic (optional)
- Pinch of dried mint (optional)
- Pick the purslane leaves with their tender sprigs and throw away the stalks.
- Wash the leaves, strain them and put them in a salad bowl.
- Dice the tomatoes or halve the cherry-tomatoes and add to the bowl.
- Dice the onion or slice it thinly into half-moons and add to the bowl.
- Crush the garlic (in salt if desired) and add to the bowl.
- Add the squeezed lemon juice and drizzle with olive oil.
- Salt to taste
- Mix very well but toss gently to avoid damaging the leaves.
- Sprinkle with dried mint.