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Mike Price's Purslane-Peach Salad with Feta and Pickled Red Onions

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All week long, the GrowNYC team will be sharing recipes from The Greenmarket Cookbook -- and giving away one copy each day. Now get to the market, and make the most of summer's brightest produce before the season is over.

Today: Don't waste your weeds -- toss them into a salad instead.

Over the years, some farmers have come to appreciate a harvest hidden in plain sight: weeds. While you don’t want them crowding out your crops, wild plants can be as delicious as they are pervasive, and for citizens of the urban jungle, there’s something wonderful about feasting on foraged foods. This recipe from Mike Price at Market Table uses purslane, a summer succulent with crunchy, pink stems and fat, juicy leaves. It has has gotten so popular that, ironically, some farmers now actually order seeds and plant the widely prized "weed."

If you can’t find purslane, this salad is also wonderful with another wild edible: watercress. Either way, you’ll love the pretty quick-pickled onions and creamy-tart feta. Best of all, the savory use of peaches lets you feast on the fruit before you even get to dessert.

Purslane-Peach Salad with Feta and Pickled Red Onions

Serves 4

1 small red onion, shaved into rounds
Sea salt
1/4 cup seasoned rice wine vinegar
1/4 cup diced bread, any kind -- from pullman to pumpernickel -- cut into 1/4 inch cubes
4 tablespoons good extra-virgin olive oil, divided
Freshly ground black pepper
8 ounces purslane, roughly chopped into bite-size pieces
2 large ripe peaches
2 tablespoons roughly chopped herbs, such as dill, tarragon, chives, chervil, and parsley
4 ounces crumbled feta

See the full recipe (and save and print it) here.

We're giving away a copy of The Greenmarket Cookbook each day this week! To enter to win today's copy, tell us in the comments: What do you like to do with purslane? We'll choose our winners next Monday, August 25th.

Photo by GrowNYC. Excerpted from The Greenmarket Cookbook by Gabrielle Langholtz. Reprinted by permission of GrowNYC. All rights reserved.

Update: 10 Legs in the Kitchen is our winner! We hope you enjoy your copy of The Greenmarket Cookbook.

Tags: guest editors, grownyc, greenmarket cookbook, salad, purslane, weeds

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Comments (11)


about 1 year ago crazyasitsounds

I've never had purslane before, but this salad looks absolutely delicious.


about 1 year ago Jenn

I confess, I have seen purslane in my farmers market and have been too daunted to use it. But this recipe went straight to my shopping list for Saturday's farmers market unless I luck out and find it at the farmers market this afternoon. Does that count to enter me in the contest? ;-)


about 1 year ago Lauren Kelley

Lauren is the Director of Customer Experience and Operations at Food52

I love you purslane, oh yes I do.


about 1 year ago Nazima, Franglais Kitchen

what a pretty recipe, and lovely to have peach and feta together - a nice pairing. I have not tried purslane. I quite like Nasturtium leaves in salads too - slightly peppery like rocket. Also Sorrel is nice but not sure how it would work with feta. WIll have to order some Purslane seeds.


about 1 year ago Gina Caciolo

I see it pop up in my garden quite a lot, but I'm always worried I'll confuse it with the other weed that looks similar, starts with an "s" and is poisonous. But this salad sounds so good, I will have to do my research so I pick the right one to try this!


about 1 year ago almacucina

Great minds think alike! I paired purslane with fruit as we'll in this simple salad - http://www.almacucina.com...


about 1 year ago gingerroot

My introduction to purslane was testing linzarella's Purslane Salad here on food52. https://food52.com/recipes.... I was so glad I did because it is such a delicious combination of flavors and textures - I've made it many times since. The purslane lends a citrusy note and I like that it is sturdy and can stand up to dressing. I can't wait to try this salad with peaches.


about 1 year ago Bradley Meilinger

This may sound weird, but I grazed some purslane once. All fours, face to the ground. Much more fun than weeding it.


about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I need to go pick what I THINK is purslane and post a photo - then if it is I will salad-ify it!!


about 1 year ago AdeleK

I have only used it is salads but if there is anything else you can do with it I would like to learn.


about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I've never used purslane; in fact, I'm not sure I've even ever tasted it. Definitely need to do something about that. Thank you for the interesting post. ;o)