There is a special ingredient that my CSA grows, and I have grown fond of it’s special crunch — beautiful, green purslane

It makes a powerful addition to a chopped summer salad.  I mixed together fresh tomato, purslane, cucumber and basil with a simple lemon and olive oil dressing for a crunchy cool summer salad.  Enjoy!

Purslane Salad

purslane, rinsed and chopped (about 4 cups)
ripe fresh tomato, chopped (about 2 cups)
cucumber, chopped (about 2 cups)
3 TB olive oil
juice of 1/2 lemon
1/2 tsp sea salt, or to taste
3 TB fresh basil, chiffonade (optional)

Mix all ingredients together and enjoy.