Recipe for Greek Purslane and Olive Salad
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Purslane grows wild across the Greek countryside and can also be found readily in North America. If you have access to this plant and know how to identify and pick it, making this salad is well worth it.
Salata me Glistrida kai Elies Recipe Ingredients:
- 1/2 pound purslane, rinsed under cold water
- 1 garlic clove, minced
- 1 cup small green olives
- 1 large English cucumber, chopped
- 1/2 cup fresh, chopped parsley
- 1/3 cup Greek olive oil
- 2 tablespoons red wine vinegar
- Salt, to taste
- 1/2 cup feta cheese
How to Make Greek Purslanes and Olives:
Drain the purslane through a colander after rinsing and pat dry with paper towels. Add the purslane to a serving bowl.
Toss the garlic, olives, cucumber, and parsley into the serving bowl. Drizzle with olive oil and the vinegar and then sprinkle with salt, to taste. Toss the salad to distribute the oil, vinegar, and salt. Add more salt if needed. Sprinkle with feta cheese and serve.
This post was written by Greek Boston