Purslane Salad with Yogurt (Yoğurtlu Semizotu Salatası)
Purslane, washed and leaves picked (if the stems are smooth)
Yogurt, enough to cover purslane leaves (I streamed my yogurt. Thick yogurt goes well with this recipe. It has to be plain though)
As much garlic as you want, minced
For garnish on top: drizzle of olive oil, crushed red pepper flakes, and chopped chives
Mix yogurt, salt, and garlic in a bowl. Add purslane to this mixture.
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Purslane Salad (Semizotu Salatasi)
Bunch of purslane w/ stems (if the stems are smooth)
A few leaves of fresh basil, dill or chives
Green onion (scallion goes well, too but it is expensive)
Tomato (I used the cherry ones from the farm)
Avocado, Cucumbers, Roasted Beets
Any kind of cheese, but goes well with goat or feta
For sauce: mix the olive oil, vinegar, lemon juice, pomegranate juice (this makes it sweet so be careful with the amount), salt & pepper
Chop all the greens and tomato in big pieces in a bowl, if their leaves are big enough (like the basil leaves in my salad), or don’t chop them, just put the leaves as they are. You may serve it on a plate or in a bowl. Just before serving, drizzle olive oil and put the cubes of cheese on it. If you don’t want a vegetarian salad, you may substitute cheese with cubes of boiled chicken breast.