purslane, cherry tomato, and cucumber salad

purslane, cherry tomato, and cucumber salad

Ingredients

  • 1 pint cherry tomatoes, halved
  • 3 small Persian cucumbers, thinly sliced
  • salt to taste
  • 1 bunch purslane
  • 2 tablespoons extra virgin olive oil


Directions

  1. Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
  2. Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
  3. Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
  4. Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

05/12/2019
purslane, cherry tomato, and cucumber salad, recipe PT15M PT1H 5 455 calories

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