Cucumber/Tomato/Purslane and Red Onion Salad

It’s early August and the purslane is growing wild all over the garden. Purslane has six times more vitamin E than spinach and fourteen times more omega-3 fatty acids and seven times more beta-carotene than carrots. This salad with a base of sliced cucumbers and tomatoes, becomes delicious topped with purslane and red onions. Add some chopped parsley, mint, chives and some leaves of basil and it’s a perfect summer salad.

Ingredients

6 cucumbers peeled and chopped
2 large tomatoes chopped
1 cup purslane, tender stalks and leaves
1 red onion sliced
Salt
Pepper
Citric Acid
Olive Oil
Red Wine Vinegar
(Optional)
Chopped chives/mint leaves/parsley/basil leaf


Directions

Place the cucumbers, tomatoes, purslane, onion, and the chives, parsley, mint, basil leaf in a large bowl. If you don’t have chives, or parsley, mint or basil, it doesn’t matter, but it makes the salad taste better!
Just before serving, sprinkle salad with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon citric acid, and pour over 1/4 cup olive oil and 1/4 cup red wine vinegar.
Mix all together.
Serve