When blackberries are in season, serve this delectable spinach salad at a dinner party with blackberries, apple, honey-roasted walnuts, and a blackberry vinaigrette.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 pint cherry tomatoes, halved
- 3 small Persian cucumbers, thinly sliced
- salt to taste
- 1 bunch purslane
- 2 tablespoons extra virgin olive oil
Instructions
- Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
- Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
- Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
- Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.
- If the tomatoes don’t release much juice, you can add red wine vinegar to taste along with the olive oil.
Reviews
Made this and loved it. Mine didn’t need any vinegar, the tomatoes were enough.