From the Garden: Purslane Salad with Yellow Tomatoes and Red Onion
Purslane is a highly nutritious plant, whose hydrating leaves have a lemony aroma and hearty texture. Many are still unfamiliar with this green matter, but it’s high time more of us started incorporating it into our meals. One fool-proof way to fall in love with purslane is in this refreshing salad, served with a toasted baguette as a light summer meal. Seek out purslane on your next trip to the farmers market!
(Yield: 6 servings)
1 medium red onion, thinly sliced
2 large yellow tomatoes, cut into large chunks
1/4 teaspoon sea salt, divided
4 ounces purslane
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1/8 teaspoon freshly ground black pepper
1 whole wheat baguette, sliced, toasted
Place onions in a bowl and add enough cold water to cover; let stand for 15 minutes.
In a large bowl, toss tomatoes with 1/8 teaspoon sea salt.
Pull purslane leaves off of tough stems. Discard stems. Thoroughly wash purslane leaves and pat dry.
Drain onions and combine with tomatoes. Add purslane.
Add olive oil, vinegar, black pepper and remaining 1/8 teaspoon salt. Taste and re-season, if needed.
Serve salad with toasted baguette.