Purslane Panzanella

Purslane Panzanella

Purslane11 lb. ripe Tomatoes


2 ½ C. Purslane, succulent leaves removed from the stems

1 Red Onion, halved and finely slived

4 T. Red Wine Vinegar, divided

1 lb. stale White Bread Loaf

4 T. flat leaf Parsley, chopped

1 handful Sweet Basil Leaves, torn

½ C + 1 T. EVOO


Cut tomatoes into small chunks and place in a colander set in the sink. Toss with a little salt and allow to rest at least 10 minutes for the juices to be drawn out. Wash and dry the purslane; set aside. Place onion slivers in a bowl of cold water with a splash of vinegar and a pinch of salt. Break the bread into large chunks and place in a large bowl just *just* enough water to cover; set aside for 10 minutes. Drain bread and using your hands, squeeze all excess water from the bread. It needs to be well squeezed, or you will have a very soggy salad! Crumble bread into a large serving bowl. Drain the onions well. Mix the purslane, tomatoes, parsley and basil into the onions. In a small bowl whisk together the remaining vinegar and the oil; season with salt and pepper. Pour dressing over the vegetables and toss well; add to bread in serving bowl and toss again until well mixed.

Comments are closed.