Ingredients:
- 2 cups fresh purslane leaves (semizotu), thoroughly washed
- 1 small red onion, thinly sliced
- 1 medium tomato, diced
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup plain yogurt
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1/4 teaspoon sumac or a pinch of red pepper flakes for extra flavor
Instructions:
- Prepare the Purslane:
- Gently remove the thick stems from the purslane, keeping only the tender leaves and thin stems.
- Place the purslane leaves in a large salad bowl.
- Mix the Vegetables:
- Add the sliced red onion, diced tomato, and cucumber to the bowl with the purslane.
- Sprinkle the chopped parsley and mint leaves over the salad.
- Make the Dressing:
- In a small bowl, combine the plain yogurt, minced garlic, olive oil, and lemon juice.
- Stir well until the dressing is smooth and creamy.
- Season with salt and pepper to taste. If you like a little extra zing, add a pinch of sumac or red pepper flakes.
- Assemble the Salad:
- Pour the yogurt dressing over the purslane and vegetables.
- Toss everything together gently until the salad is well coated with the dressing.
- Serve:
- Serve the salad immediately as a side dish or light main course.
- Enjoy the refreshing and unique flavors of this Turkish-style purslane salad, which some might find even tastier than meat!
Purslane is a nutrient-packed green that’s incredibly versatile and a staple in Turkish cuisine. This simple and refreshing salad is perfect for hot days or when you’re in the mood for something light but satisfying.
