INGREDIENTS:
1 cup of fresh purslane leaves
2 heirloom tomatoes, thickly sliced and quartered
1 cucumber, peeled, halved lengthwise, thickly sliced and quartered
1/2 red onion, peeled, thinly sliced and quartered
2 tablespoons chopped fresh parsley
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 pinch dried oregano
6 oz feta cheese, crumbled
1 cup kalamata olives, pitted and halved
salt and pepper to taste
1. In a medium bowl combine the purslane, tomatoes, cucumber, onion and parsley.
2. In a small bowl combine the olive oil, vinegar, oregano, salt and pepper. Mix well and drizzle over the salad.
3. Serve the salad and top with crumbled feta and olives.
