3Tablespoonshigh quaiity salad oil, or to taste such as extra virgin olive oil, or Smudes virgin sunflower oil
Kosher saltto taste
Fresh tender herbs, roughly chopped such as mint, cilantro, dill, or basil, to taste
6oz1 medium ripe, high quality tomato
Instructions
Harvest the purslane, leaving any very thick or dirty stems in the field. Bring a pot of salted water to a boil and blanch the purslane for 60 seconds, or until it's barely tender and tastes good to you, then remove to a tray to cool naturally.
Drain the purslane well, then put on a cutting board in a mass, and cut it with a chefs knife or similar into rough 1-inch segments.
Dice the tomato into ¼ inch cubes, or roughly chop.
Mix the purslane with the tomato and remaining ingredients to taste. Taste and adjust the seasoning for salt, pepper, lemon juice and zest, herbs and oil, adjust as needed until it tastes good to you, then serve.
Notes
This is a great thing to serve at room temperature or cool when it’s hot outside.