Purslane and Cucumber Salad
purslane leaves and stems
torn into bite-sized pieces
red onion, thinly sliced
peeled and sliced into half moons
sea salt and freshly ground black pepper
extra virgin olive oil
sea salt, to taste
Combine the ingredients for the dressing and set aside.
Combine the purslane, red onion, and cucumber in a large bowl. Add enough dressing to lightly coat the salad and toss. Season with salt and pepper, to taste, and add a sprinkle of oregano, if using.