Wash purslane (discard coarse stems, if any) and drain well. Chop roughly the purslane. Cut the tomato and cucumbers into 1/2-inch cubes.
Put chopped the vegetables into a deep bowl. Add corn kernels and crushed walnuts. Add olive oil, lemon juice or sour pomegranate and salt into a small bowl. Mix with spoon. Then, pour the souce onto the purslane salad. Mix well.
Put the purslane salad into a serving plate. Decorate with pieces of feta cheese onto and serve.
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