Mediterranean Lettuce Salad with Purslane, Mint, and Sumac-Lemon Vinaigrette

Ingredients

• 3 cups chopped red or green leaf lettuce
• 2-3 cups chopped Purslane
• 1 cup diced tomatoes, or grape tomatoes cut in half
• 1 cup diced cucumbers
• 1-2 cups chopped fresh mint
• Salt and fresh ground black pepper to taste
• 1/4 cup fresh lemon juice
• 1/2 tsp. minced garlic
• 2 tsp. ground Sumac + more for sprinkling on salad
• 1/2 tsp. salt
• 1/4 cup olive oil

Directions

1. If you gathered the Purslane from the garden, rinse it very thoroughly. Trim away the roots, chop the leaves and stems, and wash it again, using a salad spinner to get it dry.
2. Chop the lettuce, rinse it, and dry it well in a salad spinner or with paper towels.
3. Strip the mint leaves from the stems, wash and dry them in a salad spinner or with paper towels, then give the leaves a rough chop.
4. Slice the cucumbers into small half-moons. If you are not using Persian cucumbers, you may want to peel them first.
5. Chop the tomatoes, or halve the cherry tomatoes if that is what you are using.
6. In a small bowl or a glass measuring cup, stir together the lemon juice, minced garlic, ground Sumac, and salt.
7. Add the olive oil one tablespoon at a time, whisking as you go, until the dressing comes together smoothly.
8. Combine all the salad ingredients in a bowl, then toss with as much dressing as you like.
9. Add salt and fresh ground black pepper to taste, dust with additional Sumac if you want more of that tangy flavor, and serve.
10. This salad will hold up fairly well overnight in the fridge, though it is at its best right after it is assembled.