Andrakla salad
From Dick Sandhaus’ Better Cheaper Slower blog Purslane is stir-fried before it’s added to this ancient Greek salad. Andrakla is the Greek work for purslane.
Ingredients
- 1 cup purslane leaves
- 1 clove garlic or 1 garlic scape
- 2 tsp olive oil
- 3 sprigs fresh oregano optional
- 1 cup cherry tomatoes
- 1/2 cup feta cheese crumbled
- 1 small lemon wedge juiced
- 1/2 cup cucumber slices optional
Instructions
- While the purslane is frying, slice the cherry tomatoes in half (see our tip below), crumble the feta, slice the cucumber if using, and toss them with remaining 1 tsp olive oil and squeezed lemon.
- Add the fried purslane to the salad and toss again.
Notes
Variations: You can leave some of the purslane raw for added crunch.
Tip: To quickly halve cherry tomatoes, take two lids from round plastic deli containers and set one on your kitchen counter, right side up. Fill it with a single layer of cherry tomatoes, and place the other lid on top, upside down. Holding the top lid carefully in place, slice through the tomatoes with a serrated knife. Voila!
This tip also works with grapes.
Great content! Keep up the good work!