Tomato, Cucumber, Purslane Salad

Especially good served with grilled seafood.


  • 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


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

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  • Rhonda

    Yup we use purslane in salads, smoothies and a topping for pizza. It substitutes for kale in most recipes just fine. Thanks for sharing this nice recipe.

  • Rich

    The stuff tastes great. Goes with everything.

  • Gayle

    Who knew?!?! We’ve got tons of purslane popping up in between the bricks of our patio and walkway. I’ll be harvesting some today and will definitely be putting together this tomato, cucumber and purslane salad for dinner tonight. Thanks for talking about purslane, Elise…I’d have never put two and two together otherwise!


  • Virginia Mesko

    I think I have this growing in between the steps in my yard here in Illinois. Read all these recipes and want to try it. How can I be sure it’s the right thing?

    • Elise Bauer

      I would take a clipping to your local nursery, or maybe a farmer’s market, and ask around. It’s sort of late in the season for purslane in mid October, so if this is growing right now, I have my doubts that what you have is purslane.

  • Jenni Garcia

    I work in a Hispanic store and most people use it for costillas de Puerco en salsa verde con verdolagas, cebollas rebanadas, y cuadritos de papa. ( pork baby back ribs in green salsa, purslane, sliced onions, and cubed potatoes.) The other ways are in eggs and in soups. I adores the pork recipe and make it frequently. Serve it with divorced rice topped with halved boiled eggs and yellow tortillas.

    • Beth

      Do you have a recipe for this dish? It sounds fantastic!

  • Polly Mac

    I have my own salad recipe similar to this: cucumbers, tomatoes, onions and purslane soaking in vinegar & italian dressing mix chilled in the fridge. Yummy yummy and very refreshing, especially in the hot summer!

  • 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 :)

    • Elise Bauer

      What a great story Teresa, thank you so much for sharing! I recently planted purslane in my garden bed. It’s growing like the weed that it is, but that’s just what I want! I keep harvesting it all summer. My favorite way to eat it now is to grill it and serve it with pork or in a taco.

  • 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.

    • Elise Bauer

      Hi Ruby, thanks for sharing! I actually planted purslane in my new garden bed this year because I wanted more of it and the commercial variety is plumper than the purslane that grows in the wild. This summer I’m tossing it with olive oil and salt and throwing it on the grill. It’s so good!

  • 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!

  • Kathy

    Purslane has been used by the Portugese to make a wonderful soup for years. I guard the purslane growing in our garden fiercely waiting for it to mature so that I can make this wonderful soup which is such a simple recipe. What you need is: purslane, lots of garlic, olive oil, onions, potatoes (two – three), eggs, firm unripened cheese. Saute the sliced garlic, chopped onions, diced potatoes in olive oil. Add the cleaned purslane (I use the smaller stems and the leaves without chopping them). Add enough water to cover the purslane by at least three inches. Salt to tase. Bring to a boil and cook until potatoes are cooked. You can then poach eggs in this soup and also poach some soft cheese (for example Portugese fresh cheese or Spanish pressed cheese). Ladle all of this over a few slices of stale firm bread such as Italian chiabata. Enjoy

    TIP if you don’t have purslane you can also make this soup with romain lettuce. Not quite the same but also delicious and good for you.

    Thank you for the suggestion, Kathy! Sounds a lot like watercress soup, which I love. ~Elise

  • Gayle P.

    I just harvested a BASKETFUL of these wonderful weeds today. Lunch was sauteed zucchini and purslane served over rice with bacon crumbled over top. It was delicious!

    • Karen

      Oh my! I’ve got to try this!

  • Beth

    I make a purslane salad similar to this except I also add mild sliced onions and make a dressing of lemon juice, olive oil, salt, pepper, and a small bit of all natural sweetener to cut the tartness of the lemon juice. My family gobbles it up!

  • pelin

    another way we make purslane in Turkey is with yogurt: take a few cloves of garlic, grind them in a mortar or chop them finely, mix with thick yogurt and salt. add purslane leaves. you can add some olive oil if you’d like, but if you use full-fat yogurt it’s not even necessary.

  • Kay

    just wanted to let you know as I was trying to make certain of the identification of purslane….the spurge will have a milky substance in the stem, purslane will not.

    • Karen

      Thank You for the identification tip!!

  • Laura

    I actually just came across this at my local farmer’s market and decided to give it a try (only $1/pound, even in NYC!). The seller told me that it had kind of a citrus-y flavor, so I made a salad with the verdolaga, carrots, tomatoes, celery, and fresh corn, then tossed together a quick dressing with lemon juice, olive oil, and basil. It was great! The only thing I didn’t like was how long it took me to (roughly) destem all the leaves… too much work to do on a regular basis.

    • Patty

      I’m pretty sure the stems are edible also…

  • Carolyn

    I’m having a hard time distinguishing purslane from prostate spurge. Any tips on how to tell the difference?

    I have them both growing in the garden. The purslane stems are thicker as are the leaves. They’re more succulent-like. The spurge tends to have thin red stems and lighter color leaves, a little more with a cast of grey. ~Elise

  • Ric

    In New Mexico we have a dish where you first blanch the tender leaves and small stems. Then saute some garlic and onion in a little bacon grease (I guess you could use butter or canola oil), add the cut up verdolagas, some red chile flakes (I use red chile sauce) and pinto beans. Serve with flour tortillas.

  • burcu

    In the southeastern part of Turkey where purslane salads are very common, they use pomegranate syrup (molasses) to season this kind of salad with tomatoes and cucumbers. Delicious!

  • Michael

    Purslane and eggs. Ever since discovering it my garden, this has been my favorite use.

  • Carolyn

    I’m also in Sacramento and have loads of purslane growing wild in our relatively untended back yard. (Hurray for lazy gardeners!) For the last few years I’ve made soft tacos from Mi Abuelita corn tortillas, sauteed purslane w/ garlic and deeply roasted potatoes. Equally delicious with roasted tomatillo salsa or Italian-style salsa verde.

    I’ve long wondered about whether the slightly slippery texture would be good cooked w/ tomatoes, a la Southern-style okra and tomato dishes.

  • Julie L. Houk

    I love finding purslane in my un-tended gardens! It’s amazing how this plant will grow anywhere you forget to weed. We make a beautiful salad with it. Just mix together the purslane, some sliced green or sweet red onion, and salt, extra-virgin olive oil, and balsamic vinegar. Very delicious!

  • Linda In Washington State

    Hi Elise,

    According to WSU in Spokehane, Purslane grows here but I haven’t found it in my garden. Purslane is good for you ,high in vitamins A C & E.
    FYI interesting fact about Purslane I read….Seeds of the plant can remain viable for many years, up to 40 years if buried. So try to remove the plant before it starts producing seed. Seeds ripen 14 to 16 days after the blossoms open, even if the plant has been pulled.
    And Alexis lol skunk cabbage well the name fits the plant eewwwwww wheee and those ugly white-yellowish splindels. I can’t imagine anything that would taste good cooked with skunk cabbage.

  • Karen

    Hi Elise – I took your advice about backyard foraging and went straight out and made a purslane salad. My neighbors are looking at me funny…I posted my recipe recently:

    Hi Karen, it’s gorgeous! Isn’t backyard foraging fun? ~Elise

  • Angie

    This looks great, I usually make this salad with fresh dill, and vinegar. Is this a plant that grows wild in California? Is there a link you know of that describes this plants zone requirements, or where I can order a plant. Thanks

    No idea where you can order. It is considered a weed and it grows like one all over California and much of the US. It does die off at the end of summer. ~Elise

  • Eli

    This salad looks great. Seems like I’ve been seeing purslane a lot this summer; looks like it’s getting 15 min of fame. I made a purslane and potato salad a month or so ago using boiled potatoes, raw purslane, capers, lemon juice and olive oil. It turned out really well, if I do say so myself. Very light and fresh.

    I do have to admit that I’m one of those people paying farmers market prices for purslane, but since I don’t have a yard or a garden to grow my own, I think it’s well worth it.

  • Bob Walasek

    I’ve been harvesting the purslane from my garden for a couple of years now – we usually just mix it with our salad greens. I also like putting it on a sandwich. I usually use the whole stalk, even the large ones – they are not tough and have a nice crunch and flavor!