Tomato, Potato and Purslane Salad

Purslane is often used in Greek cuisine and is usually found in the summer. It is a a plant with an interesting, almost waxy, texture, firm and crunchy.  If you cannot find purslane try another green, such as rocket.

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  • 500 gr firm ripe plum tomatoes
  • 3 medium-size potatoes
  • 2 medium red onions (about 1 3/4 cups)
  • 2 small roundish cucumbers (like the kind used for pickling),washed peeled and sliced
  • 1 hot green chilli (or less), seeded and chopped
  • 1 small bunch purslane,
  • 6 sprigs of fresh parsley,finely chopped
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar or more to taste
  • sea salt to taste


Wash and core the tomatoes. Cut them in wedges, in the size of your choice

Scrub the potatoes, and boil them in salted water.

Drain and rinse under cold water.

Cut into 1 1/2 inch cubes or chunks.

Wash the purslane, remove the thick bottom stems, and break apart by hand.

Place the potatoes on the bottom of a large serving bowl and build the salad on top: Add the tomatoes, then the puslane, onions, cucumbers, chili, and parsley.

Whisk together the olive oil, vinegar and salt and pour over salad just before .


Accompany it with organic poached eggs, or serve it as a main course for a light lunch!
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