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Active time
5 minutes + 20 minutes
4-6 servings

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

  1. In a bowl whisk together the mustard, lemon juice, and olive oil, with salt to taste.
  2. Add the tomatoes and juices, the purslane and thyme, and toss to coat with the sauce.
  3. Let stand for about 20 minutes at room temperature, then sprinkle with freshly ground pepper and serve.

Recipe and photo courtesy of Aglaia Kremezi

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