This summer recipe from Kalyn’s Kitchen has us craving for the Mediterranean with its Moroccan-infused flavors. Far from your ordinary salad, this dish features Purslane and Sumac, giving it a unique and fresh taste. An added bonus: This recipe is low on the glycemic index! Try it out as a side dish to accompany one of your many grill sessions this summer.
You’ll need to stop by the Reading Terminal Market to pick up some of these specialty ingredients. Make a trip to the market and we’ll make sure you get every ingredient you need! It will all be worth it once you sit down for dinner with a bountiful salad on your plate.
Ingredients & Vendors
3 cups chopped red or green leaf lettuce – Iovine Brothers Produce
2-3 cups chopped Purslane – Iovine Brothers Produce
1 cup diced tomatoes, or grape tomatoes cut in half – Iovine Brothers Produce
1 cup diced cucumbers – Iovine Brothers Produce
1-2 cups chopped fresh mint – Iovine Brothers Produce
salt and fresh ground black pepper to taste
1/4 cup fresh lemon juice – Fair Food Farmstand
1/2 tsp. minced garlic – Iovine Brothers Produce
2 tsp. ground Sumac + more for sprinkling on salad – Iovine Brothers Produce
1/2 tsp. salt
1/4 cup olive oil – The Tubby Olive
- Wash Purslane well if you're picking it from your garden. After washing it in the sink, remove the roots and chop the stems and leaves. Wash 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.