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.
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.
- 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.
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