Purslane-Peach Salad With Feta And Pickled Red Onio

Name: Purslane-Peach Salad With Feta And Pickled Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, shaved into rounds; Sea salt; 1/4 cup seasoned rice wine vinegar; 1/4 cup diced bread, any kind -- from pullman to pumpernickel -- in 1/4-inch cubes; 4 tablespoons good extra-virgin olive oil, divided; Freshly ground black pepper; 8 ounces purslane, roughly chopped into bite-size pieces; 2 large ripe peaches; 2 tablespoons rough chopped herbs, such as dill, tarragon, chives, chervil, and parsley; 4 ounces crumbled feta

Servings: persons

1
Preheat the oven to 325u00b0 F.
2
In a small bowl, combine the shaved red onion, a pinch of sea salt, and the vinegar. Leave to marinate for at least one hour.
3
Meanwhile, make the croutons by tossing the cubed bread with 1 tablespoon of olive oil and salt and pepper to taste. Bake at 325u00b0 F for 10 to 12 minutes.
4
Once pickled, the onions will turn pink. Transfer them to a medium serving bowl, reserving the vinegar in the small bowl. While whisking, slowly drizzle the remaining 3 tablespoons olive oil into the vinegar to make a vinaigrette.
5
To the serving bowl, add the purslane, peaches, herbs, and feta. Dress with the vinaigrette, season with salt and pepper to taste, and toss lightly. Top with croutons and serve.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small red onion, shaved into rounds, Sea salt, 1/4 cup seasoned rice wine vinegar, 1/4 cup diced bread, any kind -- from pullman to pumpernickel -- in 1/4-inch cubes, and more.

Yes, Purslane-Peach Salad With Feta And Pickled Red Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Purslane-Peach Salad With Feta And Pickled Red Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions