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

(Makes 4-6 servings, recipe created by Kalyn, with dressing inspired by Fattoush.)


Salad Ingredients:
3 cups chopped red or green leaf lettuce
2-3 cups chopped Purslane (or just use what you find if you don't have that much)
1 cup diced tomatoes, or grape tomatoes cut in half
1 cup diced cucumbers
1-2 cups chopped fresh mint (or use parsley if you're not a mint fan)
salt and fresh ground black pepper to taste

Dressing Ingredients:
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 (use a flavorful olive oil for this)

Instructions:
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 (you may need to peel them if you don't use Persian cucumbers.) 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.


This printable recipe from KalynsKitchen.com.