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Purslane, Grape Tomato, Purple Cauliflower Salad
Right Food for the Season - Late Summer
Written by Jon Ross-Wiley   
Purslane.  Another new addition to my "I haven't used this much before" list.  I picked up the last of the purslane from The Neighborhood Farm's stand at the Dedham Farmers' Market yesterday (clearly, I'm not the only one using it) and whipped up a super-quick salad today. This salad has almost zero prep. I grabbed a handful of the purslane from the bag, gave it a gentle squeeze just to shape it, and placed it in a bowl.  I quartered some grape tomatoes, added those to the top, and then popped a few raw purple cauliflower florets around the edges. Maybe a minute to produce, but the color is wonderful and the complimentary properties of the ingredients are delicious.  The crunch of the cauliflower, the sweetness of the tomatoes, and the peppery bite of the purslane make for a terrific combination.  I topped this salad with a little balsamic vinaigrette. 

Purslane, Grape Tomato, Purple Cauliflower Salad


handful of purslane

4 or 5 grape tomatoes

1/2 cup purple cauliflower florets

Balsamic vinaigrette (optional)




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