Melon & Purslane Salad

With our Weekly CSA Organic Farm Box.


  • 1 small summer melon, seeded and peeled

  • 1 bunch purslane, picked and cleaned 

  • 4 cloves garlic, thinly sliced 

  • 2 sprigs rosemary 

  • 2 oz feta, crumbled 

  • Kosher salt 

  • Freshly ground black pepper 


Place a skillet over medium heat and pour enough oil to reach about ¼ inch depth. Line a plate with paper towels.

Once the oil begins to ripple and is hot add the rosemary leaves.

Make sure to stand back as the moisture in the herbs can cause some splattering.

Fry them for 5-10 seconds and remove with a fine mesh spider or strainer. Repeat with the sliced garlic. Reserve and save the oil. 

Cut the melon in ½” pieces and place in a large bowl.

Add the purslane and feta.

Add the red wine vinegar and drizzle in a few tablespoons of the reserved oil.  Season with sea salt and black pepper.

Transfer to a platter and garnish with the fried rosemary and garlic. 

Tag our Chef @chefellafreyinger in your creations!

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