Sea purslane, tomato and onion salad Calories

Yes, tender sea purslane can be eaten raw in the salad after thorough washing. If the stems are tough, briefly blanch them, cool them, and drain well before tossing with the tomato and onion.

Wash and drain the sea purslane, then combine it with chopped tomato and thinly sliced onion. Dress with olive oil and lemon juice just before serving, and taste before adding salt because sea purslane can already taste salty.

Olive oil and lemon juice are a simple, fitting dressing for sea purslane, tomato and onion salad. Vinegar can also work, but keep the seasoning light so it does not overpower the sea purslane's briny flavor.

Rinse the sea purslane several times and taste a piece before mixing the salad. If it is still very salty, soak it briefly in fresh water, drain it thoroughly, and skip added salt.

Serve sea purslane, tomato and onion salad alongside grilled fish, roasted vegetables, or beans. Its bright, briny taste also works well with a simple meal of bread and other Mediterranean-style dishes.

You can wash and drain the sea purslane and chop the onion ahead, but combine everything close to serving. Tomato releases liquid and the greens soften after dressing, so the salad is best freshly assembled.

Use yellow onion for a stronger bite or scallions for a milder one. To soften a sharp onion flavor, slice it thinly and rinse or soak it briefly in cold water, then drain before adding it.

Sea purslane, tomato and onion salad is usually served fresh, with the tomato and onion uncooked. Tender sea purslane needs no cooking; firmer stems may be blanched briefly, so the dish remains simply prepared.

Refrigerate leftovers promptly in a covered container and eat them soon, ideally within a day. The tomato will release juice and the sea purslane will soften, so storing the dressed salad changes its texture.