Chopped Middle Eastern Salad with Purslane

Ingredients

• 3 large tomatoes, diced, salted, and drained
• 1 large cucumber, diced small
• 2 cups chopped purslane
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• Salt, fresh ground pepper to taste
• Zest of one lemon
• 2 T fresh lemon juice
• 2 T extra virgin olive oil
• 1 T mayo or plain yogurt

Directions

1. Cut the tomatoes into 1/2 inch pieces, then transfer them to a colander. Sprinkle with salt and leave them to drain while you get the rest of the salad ready.
2. Cut the cucumber into 1/4 inch pieces and put them in a large bowl.
3. Trim the purslane, removing the roots and any tough, large stems while saving the delicate stems and leaves.
4. Rinse the purslane thoroughly in a salad spinner, changing the water several times.
5. Roughly chop the purslane into pieces about an inch long.
6. Add the chopped purslane to the bowl with the cucumber.
7. Wash the mint and parsley, spin them dry, then finely chop them with a chef's knife or in a food processor. Add the herbs to the cucumber and purslane.
8. Grate the lemon zest, then squeeze the lemon juice into a small bowl.
9. Add the mayonnaise or yogurt to the lemon juice and whisk until smooth and fully mixed.
10. Continue whisking while you pour in the olive oil, about half a tablespoon at a time, until the dressing comes together.
11. Take the tomatoes out of the colander, patting them with a paper towel if they still look wet.
12. Carefully toss the tomatoes, cucumbers, purslane, mint and parsley together.
13. Pour the dressing over the salad and toss once more.
14. Add salt and freshly ground pepper to taste, then serve immediately.