Go Back

Sicilian Purslane Salad

A refreshing Sicilian summer salad made with wild purslane, ripe tomatoes, red onion, olives, and a lemony olive oil dressing. Simple, vibrant, and rich in Mediterranean flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Soup
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 cups Fresh purslane rinsed, thick stems removed
  • 1.5 cups Cherry tomatoes halved
  • 0.25 cup Red onion thinly sliced
  • 0.5 cup Black or green olives pitted and halved
  • 1 tbsp Capers (optional) rinsed
  • 2 tbsp Fresh basil or oregano chopped
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Red wine vinegar or lemon juice
  • Sea salt and black pepper to taste

Method
 

  1. Trim thick stems from the purslane and rinse thoroughly. Pat dry using a clean towel or salad spinner.
  2. Thinly slice red onion and soak in cold water for 10 minutes to reduce sharpness. Drain and set aside.
  3. Halve cherry tomatoes, chop herbs, and prep olives and optional capers.
  4. In a large bowl, combine purslane, cherry tomatoes, red onion, olives, capers (if using), and fresh herbs.
  5. In a small bowl or jar, whisk together olive oil, red wine vinegar (or lemon juice), salt, and pepper until well combined.
  6. Pour dressing over the salad and toss gently to combine. Adjust seasoning to taste.
  7. Serve immediately, optionally with crusty bread or grilled vegetables on the side.

Notes

• Substitute purslane with watercress or baby spinach if unavailable.n• Add toasted pine nuts or vegan feta for extra richness.n• Store undressed ingredients separately and combine before serving for best texture.