Active Time

　　30 min

　　Total Time

　　30 min

　　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.

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)

Step 1

Step 2

　　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.