If you've never tried purslane before, this Turkish purslane salad, known as semizotu salatası, is a great place to start. Fresh purslane, tomatoes, parsley, onion and walnuts are tossed with a tangy pomegranate molasses dressing. The result is a crunchy, refreshing salad that's ready in just 15 minutes.
Turkish Summer Favorite: Purslane Salad
If you've ever visited a local market in Türkiye during spring or summer, you've probably seen bunches of fresh purslane on the stalls.
It's one of the greens that appears everywhere, and this simple purslane salad is one of the green salads people make most often.
We hadn't seen fresh purslane since moving to the UK, so we were genuinely excited when we spotted some at our local market last week.
Of course, we came home with two bunches, and this salad was the first thing we made.
In Türkiye, there is almost always a simple salad on the table, no matter what's for lunch or dinner and purslane salad (semizotu salatası) is one of the most common choices.
It's incredibly easy to make, and the slightly tangy flavor and crisp, succulent stems of purslane make it especially refreshing on hot days.
About the Ingredients
Purslane: Fresh purslane can often be found at farmers markets during the summer. If you can't find it there, try a local Middle Eastern or Turkish grocery store.
Onion: We usually use red onion, but white onion is a great alternative too.
Parsley: It's a staple in our salads. You can also use fresh dill instead, or a combination of both.
Tomatoes: We love using cherry tomatoes because they're juicy and slightly tangy, but any ripe, flavorful tomatoes will work just as well.
Walnuts: They add a delicious nutty crunch. If you don't have any on hand or simply don't like them, you can leave them out.
Dressing: The dressing is a simple combination of olive oil, lemon juice and pomegranate molasses (nar ekşisi). Pomegranate molasses is what gives this Turkish purslane salad its signature flavor. You can usually find it at Middle Eastern or Turkish grocery stores, or order it online. Just make sure you use pomegranate molasses, not sweet molasses such as date molasses or grape molasses, as they have a completely different flavor.
You can find the full list of ingredients with their exact measurements in the recipe card below.
What Is Purslane?
Purslane, or semizotu in Turkish, is a leafy vegetable that grows all over Türkiye.
Wild purslane grows naturally in fields and usually has smaller leaves, thinner and longer stems.
The purslane sold at markets is cultivated, so the leaves and stems are much larger, like the bunch we used for this purslane salad recipe.
Purslane has a unique, slightly tangy flavor with juicy, crunchy stems. If we had to choose between purslane and spinach, we'd happily pick purslane. We simply enjoy its flavor more.
Just like spinach, purslane is very versatile. You can eat it raw in salads or cook it in a variety of dishes.
Today, we're sharing one of our favorite ways to enjoy it: this simple Turkish purslane salad.
How to Make Purslane Salad
Making Turkish purslane salad couldn't be easier.
Simply wash and prepare the vegetables, whisk together the dressing, then toss everything together in a large bowl. Garnish with extra walnuts.
For the best flavor, let the salad chill in the refrigerator for 15–20 minutes before serving.
You can find the full instructions in the recipe card below.
Use Both the Leaves and the Stems!
Don't discard the stems when making purslane salad. If your bunch of purslane still has the roots attached with soil, simply trim off that root end and discard it.
The rest of the plant, including both the leaves and the stems, is completely edible. In fact, we think the stems are one of the best parts. They're juicy, crisp and add a wonderful crunch to the salad.
What Else Can I Add?
One of the best things about this Turkish purslane salad is how easy it is to customize. Here are a few ideas:
- Pomegranate arils for little bursts of sweetness and color.
- Sliced plums or nectarines if you like a sweet and savory combination.
- Cucumber for an even more refreshing salad.
- Sumac for an extra tangy flavor. Simply sprinkle some into the dressing.
- Feta cheese or Turkish white cheese (beyaz peynir) for a salty touch.
- Tuna, cooked chickpeas or green lentils if you'd like to add some protein and turn it into a more filling meal.
Feel free to mix and match depending on what you have on hand and make the salad your own.
What to Serve with Purslane Salad
This Turkish purslane salad pairs well with all kinds of dishes. We especially love serving it alongside:
- Bulgur Pilaf
- Kofte (Turkish meatballs)
- Turkish Chicken Kebabs
- Chicken and Rice Pilaf
- Turkish Pasta
- Sun-Dried Tomato Pasta
Storage
Purslane salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
We don't recommend freezing this salad, as the fresh vegetables will lose their texture once thawed.
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📖 Recipe
Purslane Salad (Semizotu Salatasi)
INGREDIENTS
For the Salad:
- 250 g purslane thick root ends trimmed
- 20 g parsley finely chopped
- 1 medium red onion thinly sliced
- 200 g cherry tomatoes quartered
- 35 g walnuts roughly chopped, plus extra for garnish
For the Dressing:
- 2 tablespoons olive oil
- Juice of ½ lemon
- 1 tablespoon pomegranate molasses
- ½ teaspoon salt
INSTRUCTIONS
- Trim off the thick, root ends of the purslane stems. Wash the purslane thoroughly in plenty of cold water, drain well and roughly chop it.
- Place the purslane in a large salad bowl. Add the parsley, red onion, cherry tomatoes and walnuts.
- In a small bowl or jar, whisk together the olive oil, lemon juice, pomegranate molasses and salt until well combined.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Sprinkle with a few extra chopped walnuts before serving.
- For the best flavor, chill the salad in the refrigerator for 15–20 minutes before serving.
NOTES
- Wash the purslane well, as soil can collect around the stems.
- You can toast the walnuts for a few minutes for a deeper flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, although the vegetables will soften as they sit.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
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