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