Purslane and Parsley Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant purslane and parsley salad is a wonderful way to showcase the unique, succulent crunch of purslane. Paired with sweet heirloom cherry tomatoes and a generous amount of flat-leaf parsley, this vegan dish offers a refreshing contrast of earthy and citrus notes. The simple shallot vinaigrette provides a delicate acidity that balances the richness of the olive oil, making it an ideal choice for a light lunch or a sophisticated seasonal side dish.
As a nutrient-dense leaf with a naturally peppery, slightly lemony flavour, purslane perfectly complements various Mediterranean-inspired meals. This healthy, plant-based salad is best served alongside grilled vegetables or fresh sourdough bread for a simple, homemade meal. It is an excellent choice for outdoor dining during the warmer months when tomatoes are at their sweetest and most colourful.
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Ingredients for Purslane and Parsley Salad
45ml olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
230g cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
6 cups packed tender purslane sprigs and leaves (from a 450g bunch)
4 cups packed flat-leaf parsley leaves (from 2 large bunches)
How to make Purslane and Parsley Salad
Whisk together oil, lemon juice, shallot, and 1/4 teaspoons each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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