Sicilian Purslane Salad is a timeless example of Mediterranean simplicity—fresh, flavorful, and incredibly nourishing. Known locally in Sicily as insalata di porcellana, this traditional dish transforms an often-overlooked wild green into a refreshing, zesty summer salad. Made with juicy tomatoes, briny olives, sweet red onion, and a drizzle of quality olive oil and vinegar, this salad brings together the best of Sicily’s seasonal ingredients in the most delicious way.

Purslane, the star of this dish, grows wild throughout the Mediterranean and is rich in nutrients, especially plant-based omega-3s and antioxidants. It has a slightly lemony taste and a tender, juicy crunch—making it the perfect counterpart to the other bold, sun-soaked flavors in this salad. While many think of purslane as a weed, in Sicily, it’s celebrated and often gathered fresh from gardens, fields, or markets to make dishes just like this.

The beauty of this salad lies in its simplicity. It’s proof that when you use fresh ingredients and traditional pairings, you don’t need a lot of fuss to create something truly satisfying. It’s ideal as a side dish, a picnic salad, or even a light main course when paired with toasted bread, beans, or grilled tofu.

What is Purslane?

Purslane, or Portulaca oleracea, is a succulent leafy plant with small green leaves and reddish stems. It’s packed with vitamins A, C, and E, plus magnesium, potassium, and iron. But what makes purslane stand out is its high content of alpha-linolenic acid, a type of omega-3 fatty acid rarely found in plants.

Its mild, lemony, and slightly peppery flavor makes it an excellent green for raw dishes. You can often find it growing wild, or at local farmers markets in the summer months. If you don’t have access to fresh purslane, baby spinach or watercress makes a good substitute in terms of texture and flavor.

Ingredients You’ll Need

Sicilian Purslane Salad only needs a few ingredients, but quality matters. Here’s what you’ll need:

Fresh purslane, thoroughly washed and trimmed
Cherry tomatoes or ripe summer tomatoes, halved or chopped
Thinly sliced red onion
Castelvetrano or Kalamata olives, pitted and halved
Capers, optional but recommended
Fresh basil or oregano
Extra virgin olive oil
Red wine vinegar or lemon juice
Sea salt and freshly cracked black pepper

You can also add toasted pine nuts or cubes of bread if you want to make it more filling, but even in its most basic form, this salad bursts with flavor.

How to Make Sicilian Purslane Salad

Start by trimming any thick or woody stems from the purslane and give it a good rinse. Because the leaves are delicate, pat them dry gently or spin in a salad spinner and set aside.

Slice your red onion very thinly, and if you prefer a milder flavor, soak it in a bowl of cold water for about 10 minutes to tone down the sharpness. Meanwhile, halve the cherry tomatoes or dice any larger ripe tomatoes.

Add the prepared purslane, tomatoes, red onion, olives, and capers to a large salad bowl. Sprinkle in chopped fresh basil or oregano.

For the dressing, whisk together extra virgin olive oil, red wine vinegar (or lemon juice), a pinch of sea salt, and freshly ground black pepper. Taste and adjust according to your preference—some like it more tangy, others a bit milder.

Pour the dressing over the salad and toss gently to combine. Because purslane is tender, use your hands or salad spoons and toss just enough to coat everything evenly without bruising the leaves.

Optional Add-Ins and Variations

While this salad is traditionally simple, you can easily make it your own. Here are some variations:

Add toasted bread cubes or cooked farro for a more filling version
Include diced cucumber or fennel for extra crunch
Top with vegan feta or roasted chickpeas
Mix in orange or grapefruit segments for citrus contrast
Sprinkle sumac or za’atar for Middle Eastern flair

Because the base ingredients are mild and versatile, this salad adapts beautifully to different additions and seasonings. Just keep the essence of freshness intact.

Tips for Serving and Storing

This salad is best enjoyed right after it’s made, while the purslane is crisp and the flavors are bright. If you’re prepping in advance, you can wash and chop the ingredients ahead of time, but keep the dressing separate until you’re ready to serve.

To store leftovers, keep the dressed salad in an airtight container for up to 1 day. The purslane may wilt slightly, but the flavors will deepen. If you plan to keep it longer, store the components separately and combine just before eating.

Pair this salad with crusty bread, grilled eggplant, lentil patties, or even a chilled glass of dry white wine. It also works beautifully alongside pasta dishes or vegan antipasto platters.

Nutritional Benefits

Sicilian Purslane Salad is not only delicious—it’s a nutritional powerhouse. One serving provides about 180–200 calories, depending on how much oil you use. It’s loaded with fiber, antioxidants, and plant-based omega-3s, making it a heart-healthy, anti-inflammatory option for any meal.

Tomatoes offer lycopene, basil adds natural anti-bacterial properties, and olives bring in healthy monounsaturated fats. Altogether, it’s a dish that supports wellness without sacrificing flavor.

A Taste of Sicily at Home

Sicilian Purslane Salad captures the rustic charm and resourcefulness of southern Italian cooking. With just a few ingredients and minimal prep, you can recreate a dish that’s stood the test of time in Sicilian kitchens. It’s a perfect reminder that sometimes, the most nourishing food comes straight from the earth, with no need for complicated steps or expensive ingredients.

So whether you’re growing purslane in your garden or stumbling across it at your local market, take the opportunity to turn it into something truly special. Fresh, bold, and full of heritage, this salad is a celebration of everything seasonal and simple.