Purslane Salad Semizotu Salatası
A simple salad of fresh purslane leaves with seasonal vegetables and an Aegean salad dressing. Easy, healthy light bites for a hot summers day.
Prep
Wait
5m
| Category: | Salads & Light Bites |
| Seasons | Summer |
| Cuisine Type | Turkish |
Ingredients
Semizotu Salad
| 1 Large Red Onion |
| 1 Teaspooon Red Grape / Wine Vinegar |
| 1/2 Teaspoon Sumac Flakes |
| 1 Small Turkish Cucumbers |
| 1 Large Tomato |
| 1/2 Bunch Semizotu leaves |
| 150 Mililetres Dressing |
Suggested Dressing
| 1 Garlic Clove |
| 1/4 Teaspoon Sea Salt |
| 2 Tablespoons Virgin Olive Oil |
| 2 Tablespoons Koruk or Lemon Juice |
| 1 Teaspoon Honey |
Purslane Salad Semizotu Salatası Directions
Fine sliced the red onions into half-moons and place in a shallow bowl.
Pour on the vinegar and leave to rest for five to ten minutes.
Separate the purslane leaves from their stalks and was thorough. Salt and white vinegar are helpful but not a necessity.
Drain and pat dry with a paper towel.
Finely chop the cucumber and the tomatoes, peeling should you wish too.
Prepare your salad dressing:
I suggest a large garlic clove (or two) and a quarter teaspoon of salt and into a mortar with a pestle. Then add two tablespoons of olive oil and pounding together followed by two tablespoons of Koruk Suyu (Sour grape juice) or lemon juice and a teaspoon of honey.
Drain the vinegar from the onion slices and massage in the sumac flakes.
Arrange the leaves, cucumber, tomatoes and onions in a salad bowl and drizzle on the dressing.
Recipe notes
This easy salad can be prepared with other ingredients should you wish such as spring onions or replacing the red onion with white (give an extra five minutes of vinegar time).
It also works well with pomegranate molasses and with the addition of sweetcorn and cooked pasta
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