Turkish Purslane Salad with Yogurt and Garlic

Name: Turkish Purslane Salad with Yogurt and Garlic
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g fresh purslane; 200 ml yogurt; 2 clove garlic; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp salt; 2 tbsp fresh dill

Semizotu Salatası

This refreshing Turkish salad combines tender, slightly sour purslane leaves with creamy yogurt and garlic for a cooling, tangy flavor. The succulent green leaves glisten with olive oil and look vibrant against the white yogurt dressing. It's the perfect healthy side dish that showcases one of Turkey's most nutritious wild greens.

Prep 15 min

Cook 0 min

Servings 4

Difficulty Easy

Semizotu salatası is a beloved Turkish salad that celebrates purslane, a nutrient-dense wild green that has been gathered and enjoyed across Turkey for centuries. This humble plant, known for its omega-3 fatty acids and succulent leaves, transforms into an elegant dish when paired with traditional Turkish flavors. The magic of this salad lies in its simplicity and the unique texture of purslane. The thick, fleshy leaves have a mild lemony taste with a slight saltiness that perfectly complements the tangy yogurt dressing. Each bite delivers a satisfying crunch followed by the cooling sensation of yogurt infused with fresh garlic and herbs. This salad appears frequently on Turkish tables during summer months when purslane is at its peak. The bright green leaves create a beautiful contrast against the creamy white yogurt, while drops of golden olive oil catch the light. It's traditionally served as a meze alongside other small plates, but works equally well as a refreshing side dish with grilled meats or as part of a light lunch. The combination of textures makes each forkful interesting - the succulent purslane provides substance while the yogurt adds richness. The garlic gives a gentle bite that awakens the palate, making this dish both satisfying and appetite-stimulating.

Ingredients

500 g fresh purslane
200 ml yogurt
2 clove garlic
3 tbsp olive oil
2 tbsp lemon juice
1 tsp salt
2 tbsp fresh dill

Instructions

Clean the purslane

Wash the purslane thoroughly under cold running water to remove any dirt or sand. Pick through the leaves carefully, removing any yellowed or damaged parts and thick woody stems. Pat completely dry with paper towels for 3-4 minutes until no moisture remains. Do not leave any wet leaves as they will dilute the dressing.
Prepare yogurt dressing

Crush the garlic cloves with the flat side of a knife, then mince finely into tiny pieces. Mix the yogurt with minced garlic, salt, and 1 tbsp lemon juice in a medium bowl for 2-3 minutes until smooth and creamy. Let stand at room temperature for 5 minutes to allow flavors to meld. Do not add too much lemon at once or the yogurt may curdle.
Chop the purslane

Using a sharp knife, roughly chop the clean purslane into 2-3cm pieces, including both leaves and tender stems. Work quickly and gently to avoid bruising the delicate leaves. The pieces should be bite-sized but not too small. Do not over-chop or the leaves will release too much moisture and become mushy.
Combine ingredients

Add the chopped purslane to the yogurt mixture and gently fold together with a large spoon for 1-2 minutes until evenly coated. Drizzle with olive oil and remaining lemon juice, then sprinkle with fresh dill. Mix gently one more time. Do not stir vigorously or the purslane will break down.
Final seasoning

Taste the salad and adjust seasoning with additional salt, lemon juice, or olive oil as needed. Let the salad rest at room temperature for 10-15 minutes to allow the flavors to develop and the purslane to slightly soften. Serve immediately while still fresh and crisp. Do not refrigerate before serving as this dulls the flavors.

Tips

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Cooking Tips

Purslane releases moisture when salted, so add the salt just before serving to maintain the best texture and prevent the dressing from becoming watery.

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Alternatives

If purslane is unavailable, substitute with fresh spinach or arugula, though the unique succulent texture and lemony flavor will be different.

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Serving & Storage

Serve immediately as a meze with warm pita bread and other Turkish salads. This salad is best consumed within 2 hours and doesn't store well as the purslane becomes soggy.