Active time
5 minutes + 20 minutesYield
4-6 servingsNutrition
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Ingredients
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
Instructions
- In a bowl whisk together the mustard, lemon juice, and olive oil, with salt to taste.
- Add the tomatoes and juices, the purslane and thyme, and toss to coat with the sauce.
- Let stand for about 20 minutes at room temperature, then sprinkle with freshly ground pepper and serve.
Recipe and photo courtesy of Aglaia Kremezi
Nutrition
Calories per serving: 96Fat: 10g
Sodium: 34mg
Carbohydrate: 3g
Protein: 1g
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