Glorious Summer! Wander out to the garden and gather some crunchy cucumbers, a ripe tomato or two, and a handful of purslane for the main ingredients of a memorable salad. Purslane? Yes, that weed you’ve been tossing into the compost is a wonderfully nutritious summer green – as well as tasty. Purslane is a bit sour with citrus undertones and makes a perfect foil for cucumbers. Use as much of it in your salad as your palate accepts or as your garden provides. (The cracks in your sidewalk may even offer a bit of purslane.)
In just a few minutes of washing and chopping, seasoning and tossing, you will have a wonderful salad. You can certainly add some pieces of cooked chicken and call this dinner. Serve the salad with homemade flat bread brushed with olive oil and sprinkled with zaatar.
The ingredients listed below do not indicate amounts. Don’t get hung up on amounts of anything here. Work with what you have and what you most enjoy. No garden tomatoes? Consider using a few dried tomatoes stored in oil. Sliver them up before adding to the salad. You don’t like sumac? OK! Just go for salt and pepper. This salad is wonderful. Put it together and season it to suit yourself.
You will find this dish is most flavorful when served fresh and at room temperature. If you have leftovers, bring them back to room temperature before serving.
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