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« Recipe: Purslane Salad with Feta Cheese and Olives »

Purslane Salad with Feta Cheese and Olives

Adapted from a recipe by Rosemary Barron

Yield: 2 servings as a main course; 4 servings as a side salad


For the salad:

 2 c purslane leaves and tender stems, coursely chopped

2 ripe tomatoes, seeded, and cut into small dice

1 small English cucumber, cut into small dice

4 scallions (white and green parts), thinly sliced

1 c flat leaf parsley, coursely chopped

3 Tbsp fresh oregano leaves, finely chopped (or 1 tsp dried oregano)

3 Tbsp fresh mint, finely chopped

12 Niçoise or Kalamata olives, coursely chopped

8 oz feta cheese, well drained and crumbled

 For the Vinaigrette:

1 Tbsp fresh lemon juice

1/3 cup extra virgin olive oil

Cracked black pepper to taste

Salt to taste


In a non-reactive bowl, combine the purslane, herbs, tomato, cucumber, scallions and olives. 

Whisk together the lemon juice, olive oil, pepper and salt, and pour over salad. Lightly toss together.

Just before serving, mix in the crumbled feta (or sprinkle on top of the salad, if you prefer).