Fig & Purslane Salad


by Sil Pancho




  • 5-6 (100 g) cherry tomatoes
  • 2 (60 g) figs
  • 60 g goat cheese
  • 1 handful of purslane
  • 2 walnuts
  • ½ tbsp olive oil
  • ½ tbsp balsamic vinegar
  • ¼ lemon juice, freshly squeezed
  • Salt
  • Pepper

*for 1 serving




  1. Put the balsamic vinegar, lemon juice, salt, and pepper in a small bowl and whisk them. Pour the olive oil slowly, and continue to whisk to make a vinaigrette. Set aside.
  2. Cut the cherry tomatoes in half. Arrange the tomatoes on top of the purslanes. Cut the figs into quarters, then transfer the figs to the serving plate.
  3. Drizzle the vinaigrette, sprinkle the walnuts, and crumble the cheese on top of the plate.

Nutrition Facts (for 1 serving)
Calories 396 kCal
Protein 15 g
Fats 25 g
Carbohydrates 29 g is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

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