A small creeping plant with oblong waxy leaves, purslane grows unwanted in garden beds, out of cracks in sidewalks, and along gravel paths. While others might discard purslane as a nuisance or as a weed, I cherish it. Our vegetable grower bundles the purslane she collects from her farm into hefty bunches, tying them with twine and setting them into our CSA box in the early summer, though I collect as much as I can on my own. The last of the purslane finds its way into our box at about the same time as the first tomatoes. Their flavors marry well; the sweet tomatoes benefit from the refreshing, lemony flavor of purslane.
SERVES: 4
INGREDIENTS:
- 1½ pounds tomatoes, preferably large heirloom tomatoes, such as Zapoteca, Brandywine, or German Zebra
- 1 large cucumber
- 1 bunch purslane (about 6 ounces)
- 1 lemon
- 2 tablespoons chopped fresh oregano
- 2 tablespoons extra-virgin olive oil
- Finely ground unrefined sea salt
INSTRUCTIONS:
- Slice the tomatoes in half crosswise and spoon out and discard their seeds.
- Chop the tomatoes into ½-inch bites and drop them into a large salad bowl.
- Slice the cucumber in half lengthwise and spoon out and discard its seeds.
- If the peel of your cucumber tastes particularly bitter, you may want to peel it.
- Chop the cucumber into ½-inch pieces and add it to the salad bowl with the tomatoes.
- Rinse the purslane well under running water and pat it dry.
- Remove any tough bits of stem and chop the purslane coarsely.
- Add the purslane to the salad bowl.
- Cut the lemon in half and squeeze its juice through a strainer over the vegetables.
- Sprinkle the salad with the oregano and olive oil.
- Toss all the ingredients together gently (lest you bruise the tomatoes).
- Sprinkle with salt.
- Serve.
