Turkish Purslane Salad

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

You can find purslane at farmers' markets. If you don't see it, simply ask; many sellers will be happy to sell it to you for pennies. If you have your own sunny garden, you may discover you've been weeding it out all summer. Purslane is considered so disposable that one farmer offered me “lifetime rights” to as much as I wanted in return for weeding a row a week from his plot.


  • 2 cups trimmed young purslane tips, ¾ pound uncleaned
  • ½ cup thinly sliced scallion(s)
  • 2 ripe medium tomatoes, peeled, seeded, and cubed (1 cup)
  • 1 medium cucumber, peeled, seeded, and cubed (1 cup)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Pinch of Turkish or Aleppo red pepper flakes
  • salt and freshly ground black pepper
  • Sprigs of fresh mint, for garnish


  1. Wash the purslane and pat dry with paper towels or spin dry in a salad spinner.
  2. Combine the purslane with the tomatoes, cucumber, lemon juice, olive oil, and red pepper flakes. Season with salt and black pepper to taste, mixing well. Cover and refrigerate for 1 hour.
  3. If the vegetables do not express enough moisture, add a few tablespoons cold water to make the salad a little wet. Serve garnished with sprigs of fresh mint.