Wild Greek Salad with Purslane, Stonecrop and Grape Tendrils
A wild greek salad with edible succulents, tomatoes, feta cheese, cucumbers, and tart grape vine tendrils, is a delicious play on the classic. Serves 2-4.
1(8oz) medium heirloom tomato highest quality possible that has never seen a refrigerator
1oz(a good handful) tender tips of purslane, washed and cleaned (see note)
½ -1oztender stonecrop tips or leavesto taste
1small handful wild grape tendrils 3-4 inches in length
1ozgood feta cheese in block formor more to taste. Do not use pre-crumbled feta which is dry and overly salty for my tastes.
1oz⅓ cup sliced kalamata olivesCastelvetrano olives make a nice alternative
½ozred onion shaved as thin as possible sliced the correct way (see note)
PinchKosher salt and fresh ground black pepper
1English cucumber
A few leaves of torn fresh basilto taste
2TSmudes sunflower oil or EVOOor to taste
2teaspoonsred wine vinegaror to taste
Wild bergamot flowersto garnish, optional
Instructions
Immerse the red onion in cold water for at least 30 minutes before assembling the salad.
Core the tomato then cut in half horizontally. Cut each half into wedges slightly larger than you would for a regular salad, the pieces should seem a bit large.
Cut the ends from the cucumber, then cut it into ⅓rds, you will not need all of it. Take one third and cut it in half lengthwise, then again, to make ¼ ‘s. Cut the seeds out, then cut the cucumber strips into 1 inch pieces and reserve.
Mix together all ingredients, adding the cheese at the very end and mixing gently to avoid breaking it up to much.
Double check the seasoning for salt, pepper, herbs, cheese and acid, adjust until it tastes good to you, and serve. The salad can be made ahead of time (avoid refrigerating it as it will denature the texture of the tomato) but you should add the herbs and cheese right before serving to keep their fresh flavor.
Serve the salad garnished with monarda flowers if using, as well as extra grape tendrils, if you like.
Notes
Slicing onions the "right" way
One of my biggest pet peeves is onions cut the long way. To cut them the correct way, cut the top and bottom off the onion, then cut it in half vertically through the first cuts. Lay the two halves of onion cut-side down on a cutting board, and slice them the short way. Reference my picture of onions in the bowl as a guide.
Purslane
Use just the tender tips here. If you have lots of purslane, you might consider blanching it which will make the stems tender.