Glystrida Salata – Purslane Salad (Γλυστρίδα Σαλάτα)

This salad has my yiayia written all over it. Every summer we’d arrive to a table full of fresh, simple dishes, and this one always stood out. Made with juicy tomatoes, crisp cucumber, sharp onion, and fragrant dried mint, it’s finished with a splash of vinegar and olive oil. The star, though, is glystrida (purslane), a wild, slightly tangy green she’d pick straight from the garden. It’s the taste of long, warm afternoons in Cyprus – humble, nourishing, and full of love.

Tip:If you’ve just washed fresh glystrida, keep the rinse water – the tiny black seeds sink to the bottom. Pour it into your garden and you’ll have your own patch growing in no time.

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Servings: 4

Course: Salad, Side Dish

Cuisine: Cypriot, Mediterranean

Ingredients Method

Ingredients

4 ripe tomatoes chopped
2 Lebanese cucumbers chopped
1 red onion thinly sliced
1 handfuls glystrida (purslane) leaves washed and trimmed
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried mint
Sea salt, to taste

Method

Place the chopped tomato, cucumber, onion, and glystrida in a bowl.
Drizzle with olive oil and vinegar, sprinkle with dried mint and a generous pinch of salt.
Toss gently to combine. Taste and adjust the seasoning if needed.
Serve immediately, or let it sit for 10–15 minutes for the flavours to meld.

Glystrida Salata – Purslane Salad (Γλυστρίδα Σαλάτα)