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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Instructions

1. Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
2. Add tomatoes, purslane, and parsley, gently tossing to coat.