Plum and Purslane Salad with Mastiha-Lemon Vinaigrette

INGREDIENTS 6 PORTIONS
  • 2 pounds (1 kilo) small, firm plum tomatoes or cherry tomatoes, washed

  • 1 bunch purslane (about ¼ pound/125 gr.)

  • 4 scallions or spring onions, trimmed and cut into paper-thin rounds

  • 2 small cucumbers, peeled and sliced thin

  • 1 small yellow bell pepper, seeded and chopped

  • 1/3 cup chopped flat-leaf parsley

  • 1/3 cup extra virgin olive oil

  • 3-4 Tbsp. fresh, strained lemon juice

  • ½ tsp. Mastiha powder or 3-4 drops of Chios Mastiha oil

  • Salt and pepper to taste

PREPARATION
  1. Core the tomatoes. If using cherries, halve them; if using plum tomatoes, quarter them. Trim the purslane: Cut away the thick tough bottom part of the stems and use only the leaves and tender thin stems for the salad.

  2. Combine the tomatoes, purslane, onions, cucumbers, pepper, and parsley in a serving bowl. Whisk together the olive oil, lemon juice, Mastiha powder or essential oil, salt, and pepper. Pour over salad, toss and serve immediately.

RECIPE'S PRODUCTS

SHOP NOW
SHOP NOW