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
- 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