Mediterranean Lettuce Salad with Purslane and Mint
Mediterranean Lettuce Salad with Purslane and Mint has amazing ingredients and the Sumac-Lemon Vinaigrette bumps up the flavor! This salad is loaded with healthy purslane, one of the most nutrient-rich plants you can eat.
In case anyone reading this might have a fleeting thought that lettuce salads are boring, let me start by saying that this Mediterranean Lettuce Salad with Purslane and Mint was one of the most interesting salads I’ve made for weeks. This is a salad that’s jam packed with remarkable flavors. The salad is enhance with Sumac, one of my favorite flavors and a seasoning I think many Americans are missing out on. Then there is Purslane, an interesting green plant that might be growing as a weed in your yard. I’ve been interested in Purslane ever since I discovered it’s an edible plant. And finally, fresh mint is a flavor I love in the summer and it always perks up the flavors in any dish it’s added to.
Take lettuce and add the flavors from Purslane, mint, cucumbers, fresh tomatoes, and the amazing Sumac-Lemon Vinaigrette and you have amazing summer flavors, combined in a salad that’s about as healthy as you can get!
What ingredients do you need for this recipe?
- red or green leaf lettuce
- chopped Purslane
- diced tomatoes, or grape tomatoes cut in half
- diced cucumbers
- chopped fresh mint (or use parsley if you’re not a mint fan)
- salt and fresh ground black pepper to taste
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- minced garlic
- ground Sumac
- olive oil (use a flavorful olive oil for this)
What is Purslane?
If you’re living in the United States you might have seen Purslane growing as a weed, although I did giggle when I found that in some places you can buy Purslane seeds and grow it as a salad green, after years of trying to get rid of the weeds. But when I did more research I discovered that Purslane is one of the healthiest plants in the world. (Purslane has more omega-3 fatty acid than any other plant.)
And in some places (especially Europe, the Middle East, Asia, and Mexico) Purslane is considered a delicacy. If you have a good farmers market you may find Purslane for sale there. I thought the flavor was appealing, and loved that it’s such a healthy addition to a salad. Read more about Purslane if you’re intrigued like I was to find this common weed is actually good to eat!
What is Sumac?
I’m a long-time fan of Sumac, a reddish-purple ground spice that’s commonly used in middle eastern cooking. It has a lemony flavor that’s good on so many foods and I’ve used Sumac on hummus, in Fattoush Lebanese Salad, in salad dressing, on eggs, and even on Cauliflower Rice. Sumac also one of the components of Za’atar, a middle eastern blend of spices. Read more about Sumac if you’re not familiar with it.
How to make this salad:
(Scroll down for compete recipe with nutritional information.)
- Now that I have gravel around my garden beds Purslane is not as abundant at my house, but I still found this much growing among my veggies.
- If you’re picking your own Purslane, it can be pretty dirty. I washed it in the sink, then chopped it up and washed it again in the salad spinner (affiliate link).
- I also used a generous amount of chopped mint.
- I used Romaine Lettuce this time, but red leaf would be pretty. I also used the salad spinner to crisp up the Romaine.
- I used Persian cucumbers from Costco for this salad, but if you have larger cucumbers you might want to peel off part of the skin.
- I used grape tomatoes, also from Costco! Cut the tomatoes in half lengthwise and then crosswise; if you have larger garden tomatoes just chop into pieces.
- Combine the salad ingredients in a large bowl.
- I think this Ground Sumac (affiliate link) added so much flavor to both the dressing and the salad, but if you don’t have Sumac just use a bit more lemon.
- Mix together the lemon juice, minced garlic, ground Sumac, and salt in a glass measuring cup, then whisk in the olive oil one tablespoon at a time until the dressing is well-blended.
- Toss salad ingredients with enough dressing to moisten it, season with salt, pepper, and more ground Sumac as desired, and enjoy!
- I thought this kept pretty well overnight in the refrigerator for a salad with lettuce and tomatoes, but it’s best freshly made.
More Interesting Recipes with Purslane or Sumac:
Mediterranean Salad Dressing ~ Kalyn’s Kitchen
Purslane Salad with Yogurt ~ Almost Turkish Recipes
Fattoush Lebanese Salad ~ Kalyn’s Kitchen
Purslane Chimichurri ~ From a Chef’s Kitchen
Mediterranean Spinach Salad with Sumac-Lemon Vinaigrette ~ Kalyn’s Kitchen
- 3 cups chopped red or green leaf lettuce
- 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 cup chopped fresh mint (or more; use parsley if you’re not a mint fan)
- 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 (use a flavorful olive oil for this)
- 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 (affiliate link)
- Pull mint leaves off stems, wash and spin dry in the salad spinner or dry with paper towels, and then coarsely chop mint leaves.
- Chop lettuce, wash, and spin dry in the salad spinner or dry with paper towels.
- 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 each way.
- In a small bowl or glass measuring cup mix together the lemon juice, minced garlic,
- Ground Sumac (affiliate link), 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 recipe created by Kalyn, with dressing inspired by Fattoush.
Amount Per Serving: Calories: 113Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 400mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this salad is a low-glycemic ingredient, making it a great choice for any phase of the South Beach Diet or other low-carb eating plans, and this tasty salad is also vegan, Paleo, and Whole 30 approved.
Find More Recipes Like This One:
Use Salad Recipes to find more tasty salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2011, when I had lots of purslane in my vegetable garden. It was last updated in 2021.