The first time I tried a purslane salad was on the tiny Sicilian Island of Pantelleria—and it was divine. The earthy bite of the foraged wild greens, with local vine-ripened tomatoes, capers, and olives was so rustic and simple, yet perfectly special. Purslane regularly grows as a common weed in most sunny gardens. I have it in my garden, but my dogs like to “water it”! I can also find it by the bunch at farmers markets in California. The small succulent leaves have a moist, slightly minty flavor that accents salads beautifully. In honor of Sicilian food traditions, I created this easy, delicious purslane salad that reminds me of a warm, sun-drenched day on the Mediterranean. Let it light up your table too.
Use wild or cultivated purslane in this traditional plant-based (vegan), gluten-free) Mediterranean recipe for Sicilian Purslane Salad, which also includes lettuce, cherry tomatoes, olives, caper with balsamic vinegar and olive oil.
- 2 cups assorted baby lettuce leaves
- 1 small bunch purslane (about 2 cups)
- 1 cup cherry tomatoes, halved (or 1 large tomato, sliced)
- 1 cup olives (Greek, Sicilian, or Italian)
- 2 tablespoons capers, rinsed, drained
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper, as desired
- Place lettuce greens in a salad bowl or platter.
- Clean purslane and remove leaves. Add to lettuce greens.
- Add tomatoes, olives, and capers and toss together gently.
- Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper as desired.
- Serve immediately.
- Category: Salad
- Cuisine: American
- Serving Size: 1 serving
- Calories: 60
- Sugar: 1 g
- Sodium: 288 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 1 g
Keywords: vegan salad, purslane salad, easy salad recipe
For other plant-based salads, check out some of my favorites:
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