Sicilian Purslane Salad (Vegan, Gluten-Free)

The first time I tried a purslane salad was on the tiny Sicilian Island of Pantelleria—and it was divine. The earthy bite of the foraged wild greens, with local vine-ripened tomatoes, capers, and olives was so rustic and simple, yet perfectly special. Purslane regularly grows as a common weed in most sunny gardens. I have it in my garden, but my dogs like to “water it”! I can also find it by the bunch at farmers markets in California. The small succulent leaves have a moist, slightly minty flavor that accents salads beautifully. In honor of Sicilian food traditions, I created this easy, delicious purslane salad that reminds me of a warm, sun-drenched day on the Mediterranean. Let it light up your table too.

Sicilian Purslane Salad (Vegan, Gluten-Free)

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Yield: 4 servings 1x

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Ingredients

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• 2 cups assorted baby lettuce leaves
• 1 small bunch purslane
• 1 cup cherry tomatoes, halved (or 1 large tomato, sliced)
• 1 cup olives (Greek, Sicilian, or Italian)
• 2 tablespoons capers, rinsed, drained
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Sea salt and freshly ground black pepper, as desired

 

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Instructions

1. Place lettuce greens in a salad bowl or platter.
2. Clean purslane and remove leaves. Add to lettuce greens.
3. Add olives, and tomatoes. Mix gently.
4. Add tomatoes, olives, and capers.
5. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper as desired.
6. Serve immediately.

For other plant-based salads, check out some of my favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Green Bean, Chickpea, and Farro Salad with Za’atar

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