Purslane Salad With Cherries and Feta
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings.
- 1generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mâche
- 1tablespoon chopped fresh mint
- 16cherries, pitted and quartered
- 12kalamata olives, pitted and coarsely chopped
- 1tablespoon sherry vinegar
- 1tablespoon fresh lemon juice
- 1teaspoon balsamic vinegar
- 1small garlic clove, puréed
- Salt
- ¼cup extra virgin olive oil
- Freshly ground pepper
- 1 to 2ounces feta, crumbled
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
211 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 5 grams protein; 481 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
Tip
- Advance preparation: This salad can be assembled and refrigerated for several hours before tossing with the dressing. Toss just before serving. Leftovers won't get too soggy because the purslane is succulent, but the color of the purslane will fade.
Private Notes
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Cooking Notes
Natasha
I made a few versions of this in Cyprus, and loved the combo of cherries, olives, feta and mint. I broke cherries and olives apart with my fingers and let the juices drip into the salad bowl, and used a combination of acids with a small amount of sugar if needed. Dried mint is more common for this kind of thing, and just a pinch will do. I like cucumber in this salad, and cut out the seedy middle. Crunchy lettuce or thinly sliced cabbage can replace the purslane.
Kristin
I agree more cherries would be better. I added more feta since this was a main meal salad, and should have decreased the olives when I did so, as it was a bit overly salty. A few nuts for crunch would also have been good.
summitfarm
More mint and chives too! Thinly sliced cukes is even better w/ the purslane (which is weirdly filling!)
Larry L
Good juxtaposition of textures and flavors. Use LOTS more cherries - double - cut in halves, not quartered. Diced cucumber is good too, about 1/2 medium.
Allison
Made this tonight with fresh Michigan cherries and volunteer purslane from my garden, along with some mizuna, also from my garden. FANTASTIC!
Caroline
Made this for baby too. Took out olives and feta. Added quinoa. Mince all veg and fruit. Add in small amount of dressing without salt and pepper. Add Great Northern Beans to bind for easier grasping. Baby J loved.
Natasha
I made a few versions of this in Cyprus, and loved the combo of cherries, olives, feta and mint. I broke cherries and olives apart with my fingers and let the juices drip into the salad bowl, and used a combination of acids with a small amount of sugar if needed. Dried mint is more common for this kind of thing, and just a pinch will do. I like cucumber in this salad, and cut out the seedy middle. Crunchy lettuce or thinly sliced cabbage can replace the purslane.
Jill Turner
Fantastically good. Purchased purslane at the International market in Dallas not knowing what it was but thinking it looked delicious and fresh. Literally asked Google with a picture what I had. Substituted craisins for the cherries but otherwise followed the recipe. So unusual and exactly what a salad should be. Why didn’t I purchase an armful of purslane? (Also good in omega according to another shopper at the market.)
summitfarm
More mint and chives too! Thinly sliced cukes is even better w/ the purslane (which is weirdly filling!)
Lillybelle
More cherries would be better, and not sure I loved the olives
Kristin
I agree more cherries would be better. I added more feta since this was a main meal salad, and should have decreased the olives when I did so, as it was a bit overly salty. A few nuts for crunch would also have been good.
GG
Feta makes it pop! Good use of cherries.
Mike Dunham
Blackberries work well too, but don't be afraid to use more - no counting!
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