This recipe is quite easy to make, gluten free, allergy-friendly other than dairy, low and is quite frugal too. It is a terrific refreshing summer salad, and is filling enough to make a meal on its own or with a side of some rustic bread.
Greek Purslane Salad Recipe — Glistrida Horiatiki — Foraged, Frugal, and Delicious
1 large tomato
1 large red pepper
1/4-1/2 small red onion
1/2 cup black olives
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt or to taste
1/2 teaspoon oregano
Black pepper to taste (optional)
Instructions:
1. Chop up your vegetables however you want. I did my purslane into 1/2 inch strips, peppers and tomatoes cubed, and thinly sliced the red onions. I also chopped my olives but you can leave them whole.
2. Cube your cheese as best as you can (it will probably crumble a bit, but that’s fine).
3. Add the rest of your ingredients. Add salt only at the end and to taste, because the cheese and the olives will add salt too.
4. This salad tastes great and maybe even better after an hour or two or even overnight, in my opinion, but no need to wait that long.
5. Enjoy!
If you manage to find purslane, here are some additional purslane recipes I love:
Do you forage purslane or have you eaten it? What is your favorite way to use it? Does this look like a recipe you’d try?
Penniless Parenting
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