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.

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

Print This Recipe Total time Yield 6Source Inspired by the cookbook Mediterranean Hot & SpicyPublished

serves 6


  • 2 cup cherry or grape tomatoes
  • ½ english cucumber, quartered lengthwise and finely sliced crosswise
  • 2 cup tightly packed purslane leaves and small branches
  • 3 scallions, including most of the green, thinly sliced
  • 1 cup tightly packed coarsely chopped fresh flat-leaf parsley
  • 3 tablespoon chopped fresh mint leaves
  • 2 tablespoon fresh thyme leaves
  • 2 jalapeño chiles, seeded and finely diced
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon lemon zest, finely grated
  • salt and pepper, to taste
  • pinch of sumac (optional)


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.