Purslane Salad


My favorite time of the year has started in Eskişehir, so I feel more energetic and happier when I go out as I see a lot of trees full of blooms. And believe me it’s really hard not to touch and smell them. Whenever I look at these trees, I feel that I’m in heaven and I’m refreshed. Yesterday was the bazaar day of our neighborhood and when I went there to fill a small shopping bag, I imediately realized how impossible it was. I definitely needed a big one. I love all kinds of greens and this time of year welcomes several kinds of greens. When I saw that almost all stands are in green, I started to imagine a lot of dishes from them. I generally make different kinds of borek, salad, appetizer, soup, and stew from different greens. Yesterday I bought a bunch of purslane, fresh basil, dill, mallow, lettuce, garden cress, chard, parsley, scallions, fresh nettle, fresh thyme, you see I bought almost everything green. bazaar1

You see the sympathetic woman who grows these greens in her own garden in her village and comes to the city to sell her crops at bazaar. She was so friendly that when I asked her if I could take a photo, she nodded and immediately posed. We talked about these greens for a while, I asked what she cooked with these and learnt some new recipes from her. The thing I love about these open markets is this friendly chat I can have with vendors.

I was alone at lunch yesterday, my first choice was the purslane as I adore the savory taste of it, so I planned to make a purslane salad for a light lunch. Generally, I simply chop purslane, tomato and mix them. However, I added  some other greens this time, so you may also call it green salad. But I didn’t use all the greens in this salad as I’ll need them later for some other dishes.

Semizotu Salatasi

–    Half bunch of purslane
–    A few leaves of fresh basil (the purple one in the picture)
–    2 scallions
–    1 tomato
–    A few leaves of dill
–    A few leaves of parsley
–    1 green pepper
–    2 tbsp boiled corn
–    A few pieces of cheese, sliced in cubes
–    1 lemon
–    2 tbsp olive oil
–    ½ tsp salt

Chop all the greens and tomato in big pieces in a bowl, if their leaves are big enough (like the basil leaves in my salad), don’t chop them, just put the leaves as they are. Add boiled corn, lemon juice and salt in it and mix. You may serve it on a plate or in a bowl. Just before serving, drizzle olive oil and put the cubes of cheese on it. If you don’t want a vegetarian salad, you may substitute cheese with cubes of boiled chicken breast.

This was my lunch, but you can also serve it as a salad near a kind of pasta or meat dishes.

Water in Need

It was too late for Mr. Pear to grow some greens in his yard, Spring has already come. He waited for a little rain all Winter, but as a result of the climate change all around the world, it didn’t rain enough in his village. He was so worried, and he couldn’t imagine a world without water and greens. Despite these obstacles, he wanted to take the risk and wanted help from his neighbor Mr. Cucumber for cultivation. They were ready even to give their own drinking water to their crops. All they wanted was to present some greens to humans at an open market. (drawing by mom)


  1. Leesie says

    Thank you for sharing this yummy recipe and all the beautiful pictures – what a bounty of gorgeous vegetables. That is SO what I love about Europe, all the outdoor markets where you can buy anything especially all the vegetables you could want to eat. Thank you Zerrin – Happy Spring!!!

  2. says

    I just had myself a salad. All that fresh produce looks refreshing. I need to make a trip to the farmer’s market soon.

  3. says

    I love purslane in dutch : ( postelein ) !! I adore how you have combined those flavors! They go well together!
    I love your beautiful pictures too!

  4. says

    Leesie- I agree, it’s definitely wonderful to do shopping in open markets.

    Jenn- It was refreshing and made me feel healthier.

    Kim- Happy to hear you like my food pictures and the illustration. And that illustration is drawn by mom.

    Sophie- Thank you Sophie, it was really great to have all those herbs in a salad.

    Maya- Thank you for stopping by.

    Lisa- Growing it yourself is a great idea! I know that purslane is very easy to grow.

  5. says

    Its finally getting warm enough here to enjoy salads again, and this one looks great
    i love those little pictures you’ve been posting too… I was going to ask if you drew it, but I see your mom did.

  6. says

    Actually, in the US purslane grows freely in people’s yards and they mow it down because it’s invasive. I’ve read before though that it’s good for you to eat. I love to throw fresh herbs in my salads, it gives them such a zing.

  7. says

    I have never seen purslane anywhere near me but how I’d love to try it, especially after your beautiful photograph! The photo of the woman and her produce is amazing – here is what it really means to know where your food comes from!

  8. says

    Hi Zerrin,
    I love that picture of the lady selling her vegetables.
    And of course I like your salad it looks so fresh and healthy.

    Take care!

  9. says

    I’ve only had purslane once that I can recall, but I absolutely loved it. Unfortunately, I think that if I want to get my hands on it here, I’m probably going to have to grow it myself!


  1. […] So we don’t want to miss any chance of making something from it. I remember that I wrote about a green salad of purslane a few weeks ago, and this will be the second dish of purslane I’m going to write. Maybe I should […]

  2. […] highest advantage of purslane by eating it in several ways. We make borek filling from purslane, purslane salad, mezze (purslane with yogurt) or a hot dish like this one. If you can find purslane in the place […]

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