Spicy Purslane, Tomato, Cucumber, Mint, and Parsley Salad

I am serving this as a salad you would eat with a fork. But it is based on a relish you find in most every tavern and restaurant in Istanbul. It often accompanies grilled meat and especially kebabs. The Turkish version is finely chopped and most typically eaten with a spoon.

Ingredients:

2 c cherry or grape tomatoes

0.5 english cucumber, quartered lengthwise and finely sliced crosswise

2 c tightly packed purslane leaves and small branches

3 scallions, including most of the green, thinly sliced

3 T chopped fresh mint leaves

2 T fresh thyme leaves

2 jalapeño chiles, seeded and finely diced

3 T extra-virgin olive oil

1 T fresh lemon juice

2 t lemon zest, finely grated

0 salt and pepper, to taste

0 pinch of sumac (optional)

1 c tightly packed coarsely chopped fresh flat-leaf parsley

Yield	Servings
Source	Inspired by the cookbook Mediterranean Hot & Spicy
Prep time	20 minutes
Recipe	First Courses Quick and Easy Salad
Ingredients	tomatoes thyme purslane parsley olive oil mint lemon zest lemon juice jalapeno green onions cucumber

Yield

Source

Inspired by the cookbook Mediterranean Hot & Spicy

Prep time

20 minutes

Recipe

First Courses Quick and Easy Salad

Ingredients

tomatoes thyme purslane parsley olive oil mint lemon zest lemon juice jalapeno green onions cucumber

Directions

To make the salad: Cut the tomatoes in halves or quesrters crosswise and squeeze lightly to remove the seeds, transfer to a strainer to drain. In a salad bowl, mix together the cucumber, purslane, scallions, herbs and jalapeños. Add the tomatoes once well drained.

To make the dressing: Whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

Notes:

serves 6

Inspired by the cookbook Mediterranean Hot & Spicy