Purslane Salad with Cherries and Feta

Purslane Salad with Cherries and Feta

  • Servings: 4
  • Rating:


juice of 1/2 lemon
1/4 cup extra virgin olive oil
1 clove garlic, thwacked with a knife
dollop of honey
salt and pepper to taste


1 generous bunch purslane, thick stems cut away (about 4 cups)
a few leaves fresh mint, roughly torn (I was too hot/lazy to walk out and harvest/steal these, but I think they'd make a lovely addition)
a few handfuls cherries, pitted and halved
1 to 2 ounces feta, crumbled
a few pinches sumac (optional)


Place all of the dressing ingredients together in a jar with a leak-proof lid, and shake-shake-shake to emulsify. Taste, and adjust seasonings as needed. Set aside.
Tumble together the purslane and mint on a serving platter or individual plates. Scatter the cherries and feta on top, and scatter on a few pinches sumac (if desired). Give the dressing another shake, and lightly dress the salad. Serve.