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Greek · Salad
Samos Plum Tomato and Purslane Salad
Small, intense tomatoes tossed with purslane leaves, red onion, cucumber, a hot green pepper and parsley, dressed with olive oil and oregano. The island of Samos' favorite late-summer salad, bournelovalata.
- YieldServes about 6
- Hands-on25 min
- Total25 min
- Difficulty
Ingredients
- 900 gsmall firm plum or cherry tomatoes, washed and cored (2 lb)
- 1 bunchpurslane, about 115 g, thick lower stems cut away
- 2medium red onions, peeled and coarsely chopped
- 2small cucumbers, peeled and sliced thin
- 1small green hot pepper, seeded and finely chopped
- ⅓ cupflat-leaf parsley, chopped
- 60 mlextra-virgin olive oil, to taste
- 1 tspdried oregano, to taste
- to tastesalt and freshly ground black pepper
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