Foraged foods are all the rage these days and while you may prefer to leave foraging for mushrooms and berries to the professionals, there is one wild green that all can easily enjoy at home – purslane. Considered a weed in the US, this succulent is highly nutritious and grows abundantly in rural areas. When in Greece, we dress the salad with a grape syrup vinaigrette consisting of one part grape syrup or “petimezi” and one part red wine vinegar. This can be substituted with a traditional balsamic, which has a similar flavor and consistency. So next time you’re out on a nature walk, keep an eye out for this wonderful green. And if foraging isn’t your thing, there’s always the international food stores and farmers markets.
Ingredients
- 1 large tomato
- Salt to taste
- 1 bunch of purslane
- 2 ounces crumbled feta
- 1 tablespoon non-pareil capers
- 6 Kalamata olives
- A drizzle of petimezi vinaigrette or balsamic vinegar
Preparation
- Wash and cut the tomato
- Sprinkle with salt to taste
- Wash the purslane and add to the tomatoes (the stalks and leaves are both edible)
- Add crumbled feta, Kalamata olives, and capers
- Drizzle with petimezi vinaigrette or balsamic
