Turkish cuisine · Salads & Mezze

Purslane Salad

Anatolian purslane salad with garlic yogurt, olive oil and lemon, served cold for a summer meal.

Ingredients · for 4 servings

• 400 g purslane
• 300 g yogurt
• 2 garlic cloves
• 1 tomato
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp sumac

Instructions

1. Wash the purslane thoroughly in cold water, as sand tends to cling to the stems, and pluck off the thick lower stalks – only the leaves and tender shoots go into the salad.
2. Dry the leaves very well in a salad spinner or on a towel, otherwise the yogurt will later become watery.
3. Stir the yogurt smooth with the salt and the garlic crushed into a paste, and chill for 10 min. so the garlic can develop.
4. Peel and deseed the tomato and cut into fine dice; drain off any excess juice.
5. Toss the purslane loosely with the garlic yogurt only right before serving and fold in the lemon juice.
6. Arrange on a shallow plate, scatter the tomato cubes on top, drizzle with the olive oil, sprinkle with sumac and serve immediately, cold.