This easy, fresh, and utterly delicious summer dish is based on a Cypriot recipe my friend Marilena Ioannides cooked on Facebook Live during one of her brilliant weekly presentations.
Even if you don’t speak Greek you can easily follow her cooking method, which in that case is extremely simple.
Marilena uses scallions but I prefer to flavor the tangy purslane and tomatoes with garlic. Also I substituted basil for the mint, as we have plenty in the garden. Note that contrary to Italy, the traditional herb used in Cyprus, as well as in Greece is mint, not basil.
But of course you can choose either, depending on your taste, and whatever you have in your garden…
We ate purslane in the summer, since I was a child, as it is one of the very few greens we have this very dry season in our part of the world. Lately it has become much sought-after for its health benefits. Yet, as I will never cease to repeat, my choice of ingredients and way of cooking is always based on what I learned from my mother and grandmother, as well as from friends who recorded old regional dishes of our area. I choose seasonal produce and combine them simply, to create wonderful, fresh flavors; whatever health benefits they have is an extra bonus!
Serves 4
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