Purslane Salad with Cherries and Feta by Sue Smith

Purslane Salad with Cherries and Feta by Sue Smith

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Purslane Salad with Cherries and Feta

Serves 4

Purslane is nutrient-dense, with lots of omega-3s.  The olives are optional, but their saltiness plays well with the sweetness of the cherries.  This salad can be assembled and refrigerated for several hours before tossing with the dressing.     


1 generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mache

1 tablespoon chopped fresh mint

16 Bing cherries, pitted and quartered

12 kalamata olives, pitted and coarsely chopped

1 tablespoon sherry vinegar

1 teaspoon balsamic vinegar

1 tablespoon fresh lemon juice

1 small garlic clove, pureed

¼ cup extra-virgin olive oil


freshly ground pepper

1 – 2 ounces feta, crumbled


  1. Toss together the purslane or mache, 2 teaspoons of the mint, the cherries, and the olives in a salad bowl.
  2. Whisk together the vinegars, lemon juice, garlic, olive oil, salt, and pepper.  Toss with the salad.  If desired, transfer to a platter.
  3. Sprinkle the feta and remaining mint over the top and serve.

Shopping List

  • 1 large bunch purslane or 1 bag mache
  • fresh mint
  • 16 Bing cherries
  • 12 kalamata olives
  • sherry vinegar
  • balsamic vinegar
  • lemon
  • garlic
  • extra-virgin olive oil
  • 1 – 2 ounces feta

Contributed by:

Sue Smith, Certified Health Counselor, Prime Health Style



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