Credit: Pepe Salinas
This vibrant salad from chef Pepe Salinas balances wild and cultivated flavors—peppery purslane, marinated strawberries, and hoja santa pesto come together with heirloom tomatoes and feta for a bold, thoughtful plate.
How to make Purslane Salad with Strawberries, Feta, and Hoja Santa Pesto
01.
Prep the Purslane
- Wash and disinfect the purslane. Use only the most tender tips.
- Right before serving, toss with a little vinaigrette and a pinch of salt.
02.
Prepare the Tomatoes
- Slice the heirloom tomatoes into 1 cm rounds.
- Season with vinaigrette, salt, and freshly ground black pepper.
- Grate Eureka lemon zest over the top.
03.
Make the Sherry Vinaigrette
- In a bowl, whisk together the sherry vinegar, olive oil, and salt until emulsified.
- Tip: You can also combine ingredients in a jar, seal, and shake to mix.
- Store in the refrigerator.
04.
Marinate the Strawberries
- Slice strawberries into rounds.
- Marinate with the strawberry liqueur for at least 10 minutes.
05.
Make the Hoja Santa Pesto
- Blend hoja santa leaves (or substitute), spinach, Parmesan, almonds, cilantro, olive oil, salt, and vinegar until smooth.
- Adjust seasoning to taste.
- Keep at room temperature until ready to serve.
06.
Marinate the Cheese
- Cut feta into cubes.
- Place in a jar and cover with chili oil, rosemary, thyme, and oregano.
- Refrigerate and let marinate overnight for best flavor.
07.
Assemble and Serve
- On a flat plate, arrange two slices of heirloom tomato.
- Top with marinated strawberries and cheese cubes, alternating them.
- Drizzle with hoja santa pesto.
- Finish with a handful of purslane tips on top.
- Serve immediately.
