Purslane & Tomato Salad
This is hardly a recipe. But just in case you were wondering, here’s how I made the salad.
Ingredients
- 1 cup assorted small tomatoes like cherry & pear, halved
- 3 heirloom tomatoes sliced (core removed)
- 2 cups purslane leaves stems left on a few
- handful fresh basil roughly chopped
- 1/3 cup good blue cheese (I get mine from Sequatchie Cove Creamery
- flaky sea salt for sprinkling
- fresh cracked pepper
- 1-2 Tbsp sherry vinegar
- 1/4 cup good olive oil
Instructions
- Arrange tomato slices on a platter and sprinkle them evenly with sea salt.
- Top with purslane, basil, and cheese,
- Drizzle on the oil and vinegar, and crack the pepper over it to taste.