Purslane, Cucumber, and Feta Salad

Fresh and flavorful purslane combines with crunchy cucumber and salty feta for a lovely salad. Purslane has more omega-3s than any other leafy green, so I try to eat a lot of it when it's in season each summer.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 176 Calories

Ingredients

• salt to taste
• 2 teaspoons red wine vinegar
• 1 cup crumbled feta cheese
• 2 tablespoons extra-virgin olive oil
• ½ small red onion, thinly sliced
• 1 English cucumber, sliced
• 1 bunch purslane

Recipe Instructions

Step 1

Combine cucumber and onion in a salad bowl. Season with salt and stir well.

Step 2

Rinse purslane and pat dry with a tea towel. Pick off large leaves and tender upper part of the stems. Discard woody ends of the stems.

Step 3

Add purslane to cucumber mixture along with feta cheese, olive oil, and vinegar. Toss well. Taste and season with additional vinegar or salt, if desired. Serve immediately.