Ingredients :

• Fresh purslane — Take young, tender stems, not the old woody ones from the bottom. The leaves should be firm, shiny, and deep green. If you buy it at an organic market, check that they aren’t yellowed at the edges. If harvested from the garden, avoid plants near roads or treated with pesticides.
• Tomato — A well-ripe tomato — not a supermarket tomato in the middle of winter, those are worthless. In season, a beefsteak or vine tomato works perfectly. It should have that slightly sweet scent when you cut it; otherwise, it won’t add much to the dish.
• Olive oil — No need for a 40€ bottle, but a decent quality, fruity oil. It’s what binds everything together. Rancid oil transforms the salad — smell it before using if the bottle has been sitting around for a while.
• Lemon — The juice of half a lemon is enough, as the purslane is already slightly acidic. Don’t be heavy-handed. An organic lemon if you want to grate a little zest on top as a finish — it really wakes everything up.