Purslane Cucumber And Feta Salad Recipes

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PURSLANE SALAD WITH CHERRIES AND FETA



Purslane Salad With Cherries and Feta image

This salad is inspired by one I ate in Greece. I've added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense, with lots of omega-3s. If you can't get hold of it, substitute mâche, another high-omega-3 salad green.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings.

Number Of Ingredients 12

1 generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mâche
1 tablespoon chopped fresh mint
16 cherries, pitted and quartered
12 kalamata olives, pitted and coarsely chopped
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1 small garlic clove, puréed
Salt
1/4 cup extra virgin olive oil
Freshly ground pepper
1 to 2 ounces feta, crumbled

Steps:

  • Toss together the purslane, 2 teaspoons of the mint, the cherries and the olives in a salad bowl, or in a large bowl if you prefer to serve this on a platter.
  • Whisk together the vinegars, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad. If desired, transfer to a platter. Sprinkle the feta and remaining mint over the top, and serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 481 milligrams, Sugar 5 grams

FETA CUCUMBER SALAD



Feta Cucumber Salad image

If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 7

2 medium cucumbers
1/2 teaspoon salt
1/4 cup chopped green onions
1 cup (4 ounces) crumbled feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 to 1/4 teaspoon coarsely ground pepper

Steps:

  • Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

Nutrition Facts :

PURSLANE, CHERRY TOMATO, AND CUCUMBER SALAD



Purslane, Cherry Tomato, and Cucumber Salad image

A simple way to enjoy purslane, which is a weed that you might be able to forage in your own backyard! Purslane has more omega-3s than any other plant source and a pleasant lemony flavor. Here I toss it with a simple mix of cherry tomatoes and cucumber for a cool salad with nice crunch.

Provided by Diana Moutsopoulos

Categories     Salad     Green Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 5

1 pint cherry tomatoes, halved
3 small Persian cucumbers, thinly sliced
salt to taste
1 bunch purslane
2 tablespoons extra virgin olive oil

Steps:

  • Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
  • Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
  • Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
  • Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 16.2 g, Fat 14.3 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 104.7 mg, Sugar 4 g

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