Purslane–Peach Salad with Feta and Pickled Red Onions Recipe | James Beard Foundation

Name: Purslane–Peach Salad with Feta and Pickled Red Onions Recipe | James Beard Foundation
Ingredients: 1 small red onion, shaved into thin rounds; Sea salt to taste; 1⁄4 cup seasoned rice wine vinegar; 1⁄4 cup diced bread, cut into 1⁄4-inch cubes; 4 tablespoons extra virgin olive oil, divided; Freshly ground black pepper; 8 ounces roughly chopped purslane; 2 large peaches, sliced; 2 tablespoons roughly chopped herbs, such as dill, tarragon, chives, chervil, and parsley; 4 ounces crumbled feta

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Experience a unique summer salad with Purslane and peaches, enhanced by pickled red onions and feta. Perfect for a flavorful twist on traditional fare.

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Ingredients

1 small red onion, shaved into thin rounds
Sea salt to taste
1⁄4 cup seasoned rice wine vinegar
1⁄4 cup diced bread, cut into 1⁄4-inch cubes
4 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
8 ounces roughly chopped purslane
2 large peaches, sliced
2 tablespoons roughly chopped herbs, such as dill, tarragon, chives, chervil, and parsley
4 ounces crumbled feta