Name: Purslane and Parsley Salad
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 servings
Ingredients: 3 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped shallot; 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large; 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch); 4 cups packed flat-leaf parsley leaves (from 2 large bunches)

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Parsley and Purslane SaladPhoto by Roland Bello

You might run across purslane, with its glossy, plump leaves, at a farmers market—and you might even find it growing in the cracks of your sidewalk or in your yard. Luckily, this incredibly nutritious and juicy green is a weed, which means it pops up wild nearly everywhere. Lots of chopped parsley and a simple vinaigrette flatter its herbal, lemony crunch.

Cooks' note:

Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.