1 teaspoon Dijon mustard
½ — 1 tablespoon fresh lemon juice, or to taste
4 tablespoons extra-virgin olive oil
Salt to taste
1 pound cherry tomatoes, red and yellow, halved (reserve the juices)
1 bunch purslane, coarsely chopped
5-6 sprigs fresh thyme, snipped with scissors
Freshly ground pepper
Recipe and photo courtesy of Aglaia Kremezi