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Turkish Purslane Salad (Semizotu Salatası with Creamy Garlic Yogurt and Toasted Walnuts)
The quintessential refreshing Aegean summer meze: succulent crisp wild purslane leaves folded into thick strained garlic yogurt, generously drizzled with extra virgin olive oil and studded with toasted walnut halves.
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
4servings
- Fresh wild purslane leaves or tender baby spinach400 g
- Thick strained Turkish or Greek yogurt350 g
- Garlic cloves, minced to paste2 clove
- Extra virgin olive oil2 tbsp
- Walnut halves, lightly toasted40 g
- Fine sea salt0.5 tsp
Preparation Steps
1
Wash purslane leaves thoroughly in cold water, spin dry completely, and break tender sprigs into bite-sized pieces.
5 min timer
2
In a large bowl, whisk thick yogurt with crushed garlic, 1 tbsp olive oil, and salt until creamy and smooth.
3 min timer
3
Fold purslane leaves into the garlic yogurt gently so each leaf is generously coated.
2 min timer
4
Spread salad on a shallow platter, drizzle with remaining olive oil, scatter toasted walnuts on top, and serve cool.
1 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
