Wild Purslane Salad With Olive Oil And Lemon Dressing - cooking recipe

Ingredients

Salad
purslane (A large bunch, about 4 cups)
1 red onion, peeled and finely diced
1 tomatoes, finely diced
Dressing
1 lemon, juice of
4 -5 tablespoons olive oil
1/2 teaspoon salt

Preparation

Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.).
Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes.
Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread.