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Purslane Salad

A bowl of purslane salad topped with yogurt and oil and a lemon wedge on the side, with a bowl of marinated tomatoes beside it.
While Americans view purslane as a weed, most of the world loves the citrus-y plant and creates all sorts of purslane salads--such as this lovely dish from Turkey, which contains purslane, yogurt, lemon, olive oil, salt, and pepper. Summer at its freshest.
Andy Harris

Prep 5 mins
Total 5 mins
2 servings
148 kcal


  • 1 bunch purslane or golden purslane washed and trimmed (about 2 cups loosely packed purslane)
  • 3 tablespoons thick plain yogurt preferably Greek
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/2 small lemon


  • Place the purslane in a bowl. Add the yogurt and olive oil and season generously with sea salt and freshly ground black pepper.
  • Squeeze the lemon half over the salad, mix well, and serve immediately.