Purslane is often thought of as a garden weed but it makes a delicious, refreshing salad green.
2 cups purslane sprigs, coarse stems removed. You can substitute with arugula.
1 large garden tomato diced
1/3 cup feta cheese, crumbled
1 small red onion, sliced thin
1 medium cucumber, peeled and diced
juice from 1 lemon
1/3 cup extra virgin olive oil
3 tablespoons oregano, minced or 1/3 cup fresh basil leaves, stems removed
salt and pepper to taste
Combine purslane, onion, cucumber, tomato, and feta cheese. Whisk together lemon juice, olive oil, salt and pepper.
Just before serving, dress the vegetables with the lemon juice and olive oil mixture.
Sprinkle oregano or basil leaves over each serving as a finishing touch.