Purslane, Cherry Tomato and Cucumber Salad

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You tin marque this bright, crunchy crockery with wild-harvested purslane oregon cultivated "golden" purslane. Look for it astatine farmers markets oregon astatine Latin market stores, wherever it's labeled verdologas. We recovered it astatine the Panam International Supermarket successful Columbia Heights.

From Washington nutrient writer Emily Horton.

Ingredients

12 ounces purslane (see headnote)
3/4 pint (about 1 3/4 cups) Sungold cherry tomatoes oregon different cherry tomatoes, chopped into halves (or quarters if they are large)
1/2 mean cucumber oregon 1 citrus cucumber, chopped into bladed wedges
1/4 cupful extra-virgin olive oil
4 teaspoons reddish vino vinegar
1/2 spoon oversea salt, oregon to taste
1/4 spoon cracked achromatic pepper, oregon to taste
4 ounces semi-aged goat cheese

Nutritional Facts

Per serving

Calories
250
Fat
22 g
Saturated Fat
8 g
Carbohydrates
7 g
Sodium
450 mg
Cholesterol
20 mg
Protein
8 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington nutrient writer Emily Horton.

Tested by Jeff Donald.

Published July 3, 2012

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Updated March 14, 2026

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