Semizotu Salatası (Turkish Purslane and Yogurt Salad)

Semizotu salatası pairs peppery purslane with garlicky strained yogurt, a cooling summer salad found on tables across Turkey. It’s simple enough for a weeknight and a good way to use an underrated green.

Ingredients

• 4 cups purslane leaves and tender stems, washed and roughly chopped
• 1 cup thick strained (Greek) yogurt
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus more for drizzling
• 1 tablespoon lemon juice
• Salt, to taste
• 1 small radish or scallion, thinly sliced, for garnish (optional)

Instructions

1. Prep the purslane
   Rinse the purslane well and pat dry. Roughly chop the leaves and tender stems, discarding any tough bottoms.
2. Make the yogurt dressing
   In a bowl, whisk the yogurt with garlic, olive oil, lemon juice, and a pinch of salt until smooth.
3. Combine
   Toss the purslane with the yogurt dressing until evenly coated.
4. Finish
   Transfer to a serving plate, drizzle with a little more olive oil, and scatter with sliced radish or scallion if using.

Serve right away — purslane wilts quickly once dressed.