Tomato and Glistirida(Purslane) Salad- Recipe

The ancient salad green!

The leaves, stems, and flower buds of Purslane are edible.Can be added to soups, stir fried or into vegetable juice.

Prep time	Cook time	Total time	Difficulty Degree	Serves
15 minutes		15 minutes	Easy	2 persons

Yield: Makes 2 salad bowls for 2 people

You will need:

125 g. Glistirida(Purslane)
5 medium ripe tomatoes
8-10 red cherry tomatoes
4-6 tender pieces of caper leaves
2 tablespoons capers
1 medium red/white onion
10-12 black olives
2 tablespoons organic extra virgin olive oil
1 tablespoon red wine vinegar
¼ teaspoon sea salt and a pinch of ground white pepper-(optional) to taste
8-10 wholemeal barley rusks

Preparation:

1.Wash the purslane very well to remove any sand and dirt, cut in small pieces.

2.Cut the tomatoes in wedges in a big salad bowl, add the purslane leaves and mix with the olive oil, vinegar, salt and pepper.

3.Divide and transfer the salad into 2 salad bowls of your choice and garnish with the rest of the ingredients. Put the whole meal barley rusks on top. Ready to serve-Enjoy!

Tip of the Chef

Glistirida(Purslane) can keep in the refrigerator after washed and put in a vegetable dryer- up to 3 days, it is better to consume it as soon as the leaves are fresh and crisp and not wilded.

The salad can be served with grilled halloumi cheese on the side.

Tip of the Nutritionist

Glistirida(Purslane) has very high levels of omega 3 fatty acids, very low in colories and it is an excellent source of Vitamin A.