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Mediterranean Lettuce Salad with Purslane, Mint, and Sumac-Lemon Vinaigrette

Name: Mediterranean Lettuce Salad with Purslane, Mint, and Sumac-Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup diced cucumbers; 1 cup diced tomatoes, or grape tomatoes cut in half; 1-2 cups chopped fresh mint; 1/2 tsp. minced garlic; 1/2 tsp. salt; 1/4 cup fresh lemon juice; 1/4 cup olive oil; 2 tsp. ground Sumac + more for sprinkling on salad; 2-3 cups chopped Purslane; 3 cups chopped red or green leaf lettuce; salt and fresh ground black pepper to taste

Category
Salad
Cusine
Mediterranean

What do you need?

How to make?

Ingredients

3 cups chopped red or green leaf lettuce

2-3 cups chopped Purslane

1 cup diced tomatoes, or grape tomatoes cut in half

1 cup diced cucumbers

1-2 cups chopped fresh mint

salt and fresh ground black pepper to taste

1/4 cup fresh lemon juice

1/2 tsp. minced garlic

2 tsp. ground Sumac + more for sprinkling on salad

1/2 tsp. salt

1/4 cup olive oil

Directions

Wash Purslane well if you’re picking it from your garden. I washed it in the sink, then removed roots and chopped the stems and leaves and washed again in the salad spinner. Chop lettuce, wash, and spin dry or dry with paper towels. Pull mint leaves off stems, wash and spin dry or dry with paper towels, and then coarsely chop mint leaves. Cut cucumbers into small half-moon slices Chop tomatoes, or cut cherry tomatoes in half. In a small bowl or glass measuring cup mix together the lemon juice, minced garlic, ground Sumac, and salt. Whisk in the olive oil one tablespoon at a time until the dressing is well-blended. Put all salad ingredients into a bowl and toss with desired amount of dressing. Season to taste with salt and fresh ground black pepper, sprinkle with more Sumac as desired, and serve. This salad keeps fairly well overnight in the fridge, but it’s best freshly made.