Fresh Purslane Tomato and Cucumber Salad

Submerge the stems and leaves in a deep bowl of cold water, swishing gently to loosen dirt. Lift the greens out with your hands, leaving the grit at the bottom of the bowl, then spin them completely dry.

Both tomatoes and cucumbers have a high water content that releases rapidly when exposed to salt. To prevent a watery base, only add the dressing immediately before serving.

You can prep the components ahead, but do not mix them. Store the washed, dried purslane in one container and the diced vegetables in another. Combine and dress only when ready to eat.

Wrap the thoroughly dried, washed-and-spun greens loosely in a dry paper towel, then place them in an airtight container in the crisper drawer of your refrigerator.

Dice them into small, even pieces similar in size to the diced tomato pieces. This ensures an even distribution of textures in every bite.

While yogurt dressings are common, this specific recipe relies on a clean, bright vinaigrette of just olive oil and lemon juice to let the natural tartness of the purslane shine through.

Once dressed, it should be consumed within an hour for the best texture. Leftovers will wilt and become very watery the next day, though they remain safe to eat.