As tasty as it is beautiful, here is a delicious accompaniment to grilled fish, poultry or meat. Purslane has crunchy, succulent leaves. Look for it at farmers markets or grow your own from seed.
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
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