[Zana]

Purslane and Tomato Salad

INGREDIENTS
3 cups purslane – cleaned, rinsed, roots removed; stems and leaves into 1-inch pieces
salt
3 red, ripe tomatoes, cut into thin wedges
1 medium onion, sliced in thin crescents
2 tender, 6-inch cucumbers, peeled and cut into thin quarters
juice of 1 lemon
¼ cup olive oil
freshly ground black
pepper to taste

DIRECTIONS
• Boil purslane in lightly salted water for 2 minutes. Drain, run cold water over it, then set aside to drain.
• Place purslane and tomatoes in a large bowl. Lightly salt onions, crush them gently, rinse, squeeze dry, and add to the bowl. Add cucumbers.
• Whisk together lemon juice, oil, salt, and pepper to taste. Add to bowl and mix. Taste to adjust seasoning, then refrigerate until ready to serve.

Yield: 4 to 5 serviings

Note: Purslane, unlike lettuce, will not wilt when dressed and refrigerated. If you wish, purslane need not be boiled – simply clean and rinse well, then drain.

Zana’s notes:
• Personally I prefer to not to boil the purslane.
• If you’re harvesting the purslane yourself, make sure that it hasn’t been sprayed with allot of lawn chemicals.
• I prefer to use a rainbow of different tomatoes with this salad, including cherries and grapes.