Red Wine

Purslane Salad

February 23, 2010
5 Ratings
Photo by James Ransom
  • Serves 2
Author Notes

I used to work on a farm, and I spent a lot of time being annoyed at all the weeds. But not purslane -- we always harvested this weed for ourselves and used it for this really refreshing summer salad. We varied it endlessly depending on what else we had on hand. Some especially memorable combinations were delicata squash + sheep's milk ricotta + pumpkin seeds + cucumber OR sliced nectarines + toasted pecans + proscuitto.

Purslane makes a great picnic salad because it's relatively sturdy, and can be dressed beforehand. —linzarella

Test Kitchen Notes

If you have never tried purslane, one taste of linzarella’s Purslane salad will make you an enthusiast. Bright and bold, it is a symphony of flavors and textures – a bowlful of delicious bites. While the purslane and the acids keep the salad tart and crunchy, the melon (I recommend trying cantaloupe) provides a soft, sweet contrast and a shower of salty feta rounds everything out. Cucumber and radishes also add texture, and a secondary layer of sweet and bitter flavors. I love that while you build the salad, you are also building the dressing – sturdy purslane makes this possible without worry of wilting. Make this salad soon, and then make it again, as you will undoubtedly want to.

What You'll Need
  • 1/4 cup red onion, thinly sliced
  • 1 lemon, zested and juiced
  • 1 tablespoon red wine vinegar
  • 1 bunch purslane, chopped, and thick portions of stems removed
  • 2 tablespoons olive oil
  • 2 tablespoons plain whole milk yogurt
  • Pinch salt
  • Pinch pepper
  • 1/2 cup feta cheese
  • 1/2 cucumber, chopped
  • 3/4 cup melon, cubed
  • 5 radishes, thinly sliced
  1. In a small bowl, combine the red onion, red wine vinegar, and lemon juice. Set aside to marinate for at least five minutes.
  2. Put the purslane in a large bowl and drizzle with olive oil and yogurt. Using tongs, distribute olive oil and yogurt evenly over the greens. Add salt, pepper, and lemon zest, and stir with tongs. Add red onions, vinegar, and lemon juice, stir with tongs, and add remaining ingredients.

See what other Food52ers are saying.

  • Tina Goza
    Tina Goza
  • gingerroot
  • hardlikearmour
  • mrslarkin
  • linzarella

12 Reviews

Quinn July 25, 2022
The combination of flavors works well. I liked it not mixed too much, that way come across different hits of flavor. I enjoyed the melon with it, partner wants to try the peach/nectarine version.
Tina G. August 17, 2019
I picked some purslane on my walk this am....going to make the salad. No worries on the contractions issue... 70/yrs young
Christobel December 15, 2017
Hey. I just wanted to let you know that purslane can cause uterine contractions. So pregnant women should not consume it as it may cause a miscarriage.
Josie M. June 25, 2014
Plenty of purslane in my garden, must try this!
carswell July 16, 2013
Sounds like it has a similar flavour profile to sorrel - although a completely different texture.

I'm pretty sure I've got plenty of it trying to get a foothold in my pea gravel.
Ceege March 18, 2013
Hi I am saving this salad recipe and want to try it ASAP. Sounds so good. I have no idea what purslane is and don't expect to be able to find it here in the mid-west supermarkets. (Since it is a weed, perhaps I should check my back yard LOL). What can I use to replace that "green".
linzarella March 18, 2013
Purslane has a very distinctive flavor and texture—lemony and crunchy. This salad would still be good with any other green, like arugula or little gems or spinach, but it won't be the same thing.
gingerroot June 28, 2011
Yum! Just last week I had a purslane-watercress-cilantro salad with wild sockeye salmon at one of my favorite restaurants. I love all the contrasting sour-salty-sweet flavors you have here.
linzarella June 28, 2011
Thanks! That watercress-cilantro combination sounds intriguing. And it hadn't occurred to me to serve fish with purslane, but now that I think about it, the citrusy flavor would be perfect with it, especially something rich and fatty like salmon.
hardlikearmour June 23, 2011
purslane was one of my dad's most hated weeds! If only he'd known it was edible and delicious. Your salad sounds lovely.
bencolorado February 24, 2010
It's not peppery, it's more sour. It tastes like there's lemon squeezed on it, and it has a nice texture with some bite to it. Like a succulent plant.
mrslarkin February 23, 2010
Sounds lovely. Funny...I was just wondering today what purslane is. Is it peppery like arugula or like watercress?