The only indication of summer in these parts is the bounty spilling out of the markets right now. It’s been a little foggy and cool the past few days here in the Bay. But we’ve got melons and tomatoes and corn and squash and all sorts of fantastic stonefruits to remind us that summer is in full swing. I’d be lying if I said I haven’t been going a little overboard with my produce purchases.
As a result, there have been lots of salads happening here. A couple of weekends ago, I packed a picnic basket full of salads and a bottle of rosé and headed to the park to hang with friends and see the SF Symphony. Now that felt like summer.
I tend to follow a simple formula when making salads for myself at home. Start with something green and leafy, add seasonal fruit (think figs, peaches, apricots, or cherries for summer), a little bit of cheese for protein and a savory element, toasted nuts or seeds for crunch, and a light vinaigrette to tie it all together.
Purslane is a new-to-me green. I’d noticed it at the markets, but never thought much about it. So I recognized it instantly in a beet salad I ordered at dinner a few months ago and took quite a liking to it. It has a somewhat unusual texture – smooth, heavy-ish leaves with crisp stems. I picked some up at the market the next day and have been buying it weekly ever since. I did a little research on the interwebs and it turns out that purslane grows like weeds. Like it’s literally a weed. The forager in me loves this. As a matter of fact, I’m now convinced that I must grow my own. I’ll let you know how that goes.
So, a salad of purslane with perfect, juicy white peaches is kind of my obsession this season. I cannot get enough. Some toasted walnuts and crumbles of feta are excellent toppers. So simple and so good.
white peach and purslane salad
2 heaping handfuls of purslane (or your choice of greens – spinach, baby greens, etc.)
1 large ripe white peach, sliced
1/2 cup toasted walnuts
1/4 cup crumbled feta (crumbled blue cheese is also nice)
2 -1/2 tablespoons white balsamic vinegar
1/3 cup olive oil
fresh ground pepper
In a large salad or mixing bowl, combine purslane and peach slices. Set aside.
Pour vinegar in a small bowl. Season with a generous pinch of salt and pepper. Whisk to combine. While whisking, slowly add olive oil to the vinegar and continue until all oil has been added and the mixture is emulsified. Add additional salt or pepper to taste.
Pour vinaigrette over the purslane and peaches. Toss gently until leaves and fruit are lightly coated. Add walnuts and feta and give one more toss before dividing between salad plates. Serve immediately.