Refreshing Melon, Cucumber and Purslane Salad

serves 4-6melon-purslane-salad

2-cups of your favorite juicy summer melon, cut into half-inch cubes (or use that melon baller in the back of the drawer!)

1 average sized cucumber, peeled, seeded and cubed

1/2 red onion, cut lengthwise through root end and thinly sliced

A couple of handfuls of well-washed purslane, primarily the leafy clusters

small handful of mint leaves, chopped or torn

1-2 tsp freshly grated ginger root

 vinegar (natural apple cider, or red wine)

 juice of 2 limes

 1/2 cup sheep or goat feta cheese or queso fresco

Place the thinly sliced red onion in a bowl. Pour boiling water over the onion and leave to sit about 3-5 minutes. Pour water off completely and sprinkle vinegar and a generous pinch of salt over the onion slices. Add  fresh chile (or a few drops of Tabasco) for some kick, if desired. Set aside.(can do this a day ahead- store in fridge)

Prepare the melon and the cucumber, cubed or cut as desired, and toss together in a bowl with a pinch of salt, the juice of one lime, the mint and the grated ginger.

Add the purslane just before serving and toss everything together.

Portion onto plates and garnish with thin-sliced or crumbled cheese to serve.

 

 

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