Tomato and Purslane Relish

This is a mild, fresh-tasting relish, especially created to complement grilled, seared or even steamed fish. If you want to use it with grilled poultry or meat add 1-2 cloves minced garlic, if you like, and a minced jalapeno, or a pinch of Aleppo pepper flakes.



Serves 4-6

1 teaspoon Dijon mustard


1/2 – 1 tablespoon fresh lemon juice, or to taste


4 tablespoons extra virgin olive oil, preferably Greek


Salt to taste


1 pound cherry tomatoes, red and yellow, halved (reserve the juices)


1 bunch purslane (or flat-leaf parsley) coarsely chopped


5-6 sprigs fresh thyme, snipped with scissors


Freshly ground pepper


In a bowl whisk together the mustard, lemon and olive oil, with salt to taste. Add the tomatoes and juices, the purslane and thyme, and toss to coat with the sauce.


Let stand for about 20 minutes at room temperature, sprinkle with freshly ground pepper and serve.




One thought on “Tomato and Purslane Relish

  1. How lovely to see a recipe for purslane. I have championed this most excellent leafy salad/veg for some years in UK and it is finally beginning to appear on veggie stalls in some Farmers’ Markets. Still much used in middle-east and Mediterranean cooking I do hope you will publish more recipes that include this tasty plant on your brilliant website.

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