Purslane, Cherry Tomato, and Cucumber Salad Recipe

Fresh Tomato, Cucumber, and Purslane 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:

Step 1: In a large salad bowl, combine the halved cherry tomatoes and thinly sliced cucumbers.

Step 2: Sprinkle generously with salt, mix everything well, and allow it to sit while you prepare the purslane.

Step 3: Rinse the purslane thoroughly and dry it with a tea towel.

Step 4: Pick off any large leaves and the tender top stems, placing them in a separate bowl. Discard the thicker sections of the stems.

Step 5: Check the tomato-cucumber mixture. By now, the tomatoes should have released some of their juices due to the salt. If they haven't, stir everything well and let it sit for an additional 5 minutes.

Step 6: Add the prepared purslane to the salad bowl with the tomatoes and cucumbers.

Step 7: Drizzle the extra virgin olive oil over the salad and toss everything together until well combined.

Step 8: Serve immediately and enjoy the fresh, vibrant flavors!

Cook's Note: If the tomatoes don't release much juice, you can enhance the flavor by adding a splash of red wine vinegar along with the olive oil.

Nutrition Facts (per serving):

• Calories: 192
• Fat: 14g
• Carbohydrates: 16g
• Protein: 3g
• Sodium: 105mg
• Fiber: 3g
• Sugars: 4g
• Vitamin C: 39mg (44% DV)
• Calcium: 58mg (4% DV)
• Iron: 2mg (9% DV)
• Potassium: 778mg (17% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary based on your specific dietary needs.