Tomato, Cucumber, Purslane Salad

Print

For the last few years my garden weeding routine has included the pulling up of a thick-stemmed ground cover plant with little yellow flowers that takes over the pathways around the garden beds. It’s pretty actually, but to the gardening books it’s considered a weed. What a lot of these books don’t tell you is that purslane, the “weed” in question, is being sold at farmers markets to chefs for $7 a pound. Not only is it edible, something like crunchy, not-as-spicy watercress, but it is packed with vitamins, minerals, and even Omega 3. In Mexico it is cultivated, between rows of corn in cornfields. Called “verdolaga” in Spanish, it is used in many dishes, in salads, or cooked with braised pork.

So, this year I decided to just let it grow, and my garden stepping stones are now surrounded by a blanket of green purslane, which so loves the room to spread it has happily crowded out the crab grass. I can make a salad in my hands with it, some Thai basil and Sun Gold tomatoes. The following purslane salad recipe comes from my Mexican friend Arturo Vargas, who chopped up the leaves (discarded the thick stems) and tossed them in with some cucumber, tomato, jalapeño, lemon juice, and salt. We at the salad for lunch alongside some quesadillas. Cool, crispy, and refreshing.

purslane.jpg

If you too are incorporating purslane into your cooking, please let us know in the comments how you are using it.

Tomato, Cucumber, Purslane Salad Recipe

Print

Especially good served with grilled seafood.

Ingredients

  • 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
  • 1 medium tomato, chopped
  • 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
  • 1 minced seeded jalapeno chile pepper
  • 2-3 Tbsp fresh squeezed lemon juice
  • Salt to taste

Method

Combine all ingredients in a serving bowl. Salt to taste.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Tomato, Cucumber, Purslane Salad on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:
Chopped Middle Eastern Salad with Purslane from Kalyn of Kalyn's Kitchen
Purslane salad with yogurt from Almost Turkish
Chickpea salad with purslane and arugula from Kitchenography
Verdolaga from World Crops
Purslane, Tomato, Tomatillo Soup from Kitchenography
Pickled Purslane from 18th Century Cuisine

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 39 Comments

  • Nancy Yturralde

    I’m glad to see you can cut up and use the stalks along with the leaves in a salad. It takes entirely too long to collect a 1/2 cup or cup of just the leaves.

  • Teresa Schurter

    I grew up eating this as a kid, I’m not sure of the Greek spelling, but phonetically it’s called Andrakla. This will be the first year I’m going to try it steamed. We always cleared a space in our garden in Illinois to let it grow so we could make salad with it after the spring greens were done. We just mixed it with olive oil, lemon juice (fresh or bottled) and fresh tomatoes, green onion, salt, pepper & oregano. We’d eat it with fresh bread & Feta cheese – Yummy!
    I hadn’t had any in years because we moved to Kansas & it’s pretty rare down here. One summer I found some in my hubbies aunt’s garden in Oklahoma while we were down there visiting. The whole crowd at the reunion thought I was nuts for running out in the rain to gather all there was in her little flower bed. I couldn’t get any of those cattle ranchers to eat it though. I lost my patch that I grew from those seeds.
    it was years before I found some in the cracks of a sidewalk at a local hospital. I planted those seeds. Waited a year, harvested the seeds & planted them again, so I wouldn’t get all the chemicals the groundskeeper sprays out there. I can’t garden anymore, but I grow them around the base of my patio tomatoes.
    Ten years later they still keep coming back from the original seeds!
    Best bouquet I ever got to bring home from the hospital :)

  • Ruby

    I grew up in a small village in the Philippines. I have a brother (eldest) and 2 sisters (I was in the middle. Our parents were farmers. We had chicken, goats and swine in the backyard. When I was in high school, part of our (my sisters, myself and my mother) Saturday routine was to gather this weed (ngalog we call it in the Philippines) from the empty rice fields, bring home bundles and bundles (carried on our heads), chop and cook for the swine. So we grew up knowing this as a weed.

    Now I rescue purslane along my morning walk route. I have transpalnted a lot in my veggie beds. Lo and behold one day I saw purslane sprouting in my backyard.So I have rescued and self sprouted purslane growing in my edible veggie landscape and beds here in Texas, USA.

    Actually, I gathered tops today and sauteed it in garlic, soysauce and olice oil (with a pinch of sugar. Delish is what I can say.

    I also add purslane to my smoothie and green salad. This weed or veggie (as you may choose to call it) is packed with minerals and vitamins.

  • Crissy

    I have just discovered this herb. I used some mixed with cilantro and lemon thyme on baked chicken. My SO used some in his smoothie. So far, so good!

  • Sean T Traynor

    I discovered Purslane Salad on the menu at Pinar Otel, Alanya, Turkey. So taken I asked the hotel operator about it. Committed to healthy eating and local produce, she told me all about it and it’s qualities. I googled it when I got home, now all I need to do is it source it here in County Antrim, and I can see it becoming part of my staple diet. Delicious!

View Responses / View More Comments / Leave a Comment