Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 packed cups (about 200 g) fresh purslane (semizotu), leaves and tender stems
- 1 1/2 cups (360 g) thick plain yogurt (Greek or strained)
- 1 large garlic clove, finely grated
- 2–3 tbsp extra-virgin olive oil, divided
- 1/4 cup (30 g) walnut halves, chopped
- 1–2 tbsp fresh lemon juice
- 1/4 tsp fine sea salt, plus more to taste
- Pinch black pepper
- 1/2 tsp dried mint or 1 tbsp fresh mint (optional)
- Pinch pul biber (Aleppo pepper) or mild chili flakes (optional)
Do This
- 1. Rinse purslane very well, picking out any thick or woody stems; spin or pat completely dry.
- 2. Toast walnuts in a dry pan over medium heat for 3–5 minutes until fragrant; cool and roughly chop.
- 3. In a bowl, whisk yogurt, grated garlic, 1–2 tbsp olive oil, lemon juice, salt, pepper, and mint (if using) until smooth and creamy.
- 4. Add dried purslane to the yogurt mixture and gently fold until all leaves are lightly coated.
- 5. Taste and adjust with more salt, lemon, or garlic to your liking.
- 6. Transfer to a shallow serving dish, drizzle with remaining olive oil, sprinkle with walnuts and pul biber, and serve chilled or at cool room temperature.
Why You’ll Love This Recipe
- Classic Turkish-style meze: creamy yogurt meets crisp, tangy purslane in a simple, refreshing salad.
- Quick and easy: ready in about 20 minutes with no oven and minimal cooking.
- Make-ahead friendly: stays cool and bright, perfect for hot days, barbecues, and mezze spreads.
- Nutty, garlicky, and lemony with just a hint of heat from pul biber for beautiful contrast.
Grocery List
- Produce: Fresh purslane (semizotu), garlic, lemon, fresh mint (optional)
- Dairy: Thick plain yogurt (Greek or strained Turkish-style)
- Pantry: Extra-virgin olive oil, walnut halves, fine sea salt, black pepper, dried mint (optional), pul biber or mild chili flakes (optional)
Full Ingredients
For the Yogurt-Purslane Salad
- 4 packed cups fresh purslane (semizotu) leaves and tender stems, well rinsed (about 200 g / 7 oz)
- 1 1/2 cups (360 g) thick plain yogurt, preferably full-fat Greek or strained Turkish yogurt
- 1 large garlic clove, very finely grated or crushed to a paste (about 1 tsp)
- 1–2 tbsp fresh lemon juice (start with 1 tbsp; add more to taste)
- 1/4 tsp fine sea salt, plus more to taste
- 1/8 tsp freshly ground black pepper, or to taste
- 1/2 tsp dried mint or 1 tbsp finely chopped fresh mint (optional but traditional)
- 2–3 tbsp extra-virgin olive oil, divided (2 tbsp in the salad, 1 tbsp for drizzling)
For the Topping and Garnish
- 1/4 cup (30 g) walnut halves or pieces, lightly toasted and roughly chopped
- 1/4 tsp pul biber (Aleppo pepper) or mild red pepper flakes, for sprinkling (optional)
- Additional dried mint or a few fresh mint leaves, for garnish (optional)
Step-by-Step Instructions
Step 1: Clean and Dry the Purslane
Pick through the purslane and separate the leaves and tender upper stems from any thick, woody stems; discard the tough parts. Place the purslane in a large bowl of cold water and swish it around well to loosen any grit or sand. Lift the greens into a colander and repeat with fresh water if needed until there is no grit at the bottom of the bowl.
Drain thoroughly, then dry the purslane very well. Use a salad spinner if you have one, or lay the purslane on a clean kitchen towel and gently pat dry. The drier the leaves, the thicker and creamier your yogurt sauce will stay (excess water will thin it out).
Step 2: Toast and Chop the Walnuts
Place the walnut halves in a small dry skillet over medium heat. Toast, stirring or shaking the pan often, for 3–5 minutes until the nuts smell fragrant and slightly darken in spots. Watch carefully so they do not burn.
Transfer the walnuts to a cutting board to cool slightly, then roughly chop them into small pieces. Set aside for topping the salad later.
Step 3: Make the Garlicky Yogurt Base
In a medium mixing bowl, add the yogurt, grated garlic, 1 tbsp of the lemon juice, 1/4 tsp fine sea salt, black pepper, and the dried or fresh mint (if using). Whisk until smooth and creamy. The yogurt should be thick but spoonable; if it is very stiff (like labneh), you can loosen it with 1–2 tsp of cold water or extra lemon juice.
Taste the yogurt mixture. Add more lemon juice for tang, more salt if needed, or a little extra garlic if you like a stronger flavor. When it tastes bright, garlicky, and well seasoned on its own, whisk in 2 tbsp of the olive oil until glossy and silky.
Step 4: Fold in the Purslane
Add the well-dried purslane leaves and tender stems to the bowl with the yogurt mixture. Using a large spoon or spatula, gently fold the greens into the yogurt until everything is evenly coated. Take your time and be gentle so you do not bruise or crush the leaves; the salad should look light and creamy, with glistening green sprigs peeking through the yogurt.
Taste a leaf coated in yogurt. Adjust the seasoning once more with a pinch of salt or an extra squeeze of lemon juice if needed. If the mixture seems too thick for your liking, you can thin it slightly with 1–2 tsp of cold water, but it should remain rich and creamy, not soupy.
Step 5: Plate and Garnish
Spoon the yogurt-purslane salad into a shallow serving bowl or platter. Use the back of the spoon to swirl the top attractively, creating soft waves and ridges. Drizzle the remaining 1 tbsp olive oil over the surface in a thin stream.
Scatter the toasted, chopped walnuts evenly over the top. If you like a gentle heat and beautiful color contrast, sprinkle pul biber or mild chili flakes in a light dusting over the salad. Add a pinch of dried mint or a few torn fresh mint leaves for freshness and a classic Turkish look.
Step 6: Chill Briefly and Serve
For the best flavor, let the salad rest in the refrigerator for 15–20 minutes before serving. This short chill time allows the garlic and herbs to bloom and the flavors to meld without the purslane losing its crispness.
Serve yoğurtlu semizotu slightly chilled or at cool room temperature as a side dish or part of a larger meze spread. It pairs especially well with grilled meats, fish, pilafs, and crusty bread to scoop up every last bit of the garlicky yogurt.
Pro Tips
- Dry the purslane very well. Excess water is the main reason yogurt salads turn thin and watery. A salad spinner is ideal; otherwise, use clean towels and be patient.
- Control the garlic strength. Freshly grated garlic is powerful. Start with a little, taste, and add more gradually. The flavor will intensify slightly as the salad rests.
- Use thick, good-quality yogurt. Strained or Greek yogurt gives the best texture. If using regular yogurt, drain it in a fine sieve or cheesecloth in the fridge for 1–2 hours first.
- Toast the walnuts. It only takes a few minutes, but toasting brings out a deep, nutty flavor that really lifts this simple salad.
- Balance the acidity. Purslane is naturally a little lemony. Add the lemon juice slowly so you keep things bright and tangy without tipping into overly sour.
Variations
- Herb-packed version: Add 2 tbsp finely chopped fresh dill and 2 tbsp finely chopped parsley along with the mint for a more aromatic, garden-fresh salad.
- Nut-free: Omit the walnuts and top with a sprinkle of toasted sesame seeds or pumpkin seeds for crunch, or simply enjoy it without nuts.
- Extra-rich with labneh: Replace half the yogurt with labneh (strained yogurt cheese) for a thicker, more luxurious dip-style version that is great with warm flatbreads.
Storage & Make-Ahead
For the best texture, keep the components separate if making ahead: wash and dry the purslane, wrap it in a slightly damp paper towel, and store it in an airtight container in the refrigerator for up to 24 hours. Mix the yogurt sauce (without the purslane) up to 2 days in advance and keep it covered in the fridge. Just before serving, fold the purslane into the yogurt, garnish with walnuts and pul biber, and serve.
Leftover assembled salad can be stored in an airtight container in the refrigerator for up to 2 days. The purslane will soften slightly and release a bit of liquid, but it will still taste delicious. Give it a gentle stir before serving and, if needed, refresh with a small spoonful of thick yogurt and a squeeze of lemon.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): about 210 calories; 9 g protein; 18 g fat (3 g saturated); 6 g carbohydrates; 1 g fiber; 220 mg sodium. Actual nutrition will vary based on the exact yogurt, olive oil, and portion sizes you use.
