Purslane, Heirloom Tomato, and Onion Salad
-(ripe, juicy) heirloom tomatoes...of any variety
-big bunch of Purslane
-small onion, sliced thin
-salt & freshly ground black pepper
Slice your tomatoes into quarters, lengthwise.
Clean the purslane and cut the small bunches off of the thick stems.
Toss the tomatoes, purslane, and onions. Sprinkle the whole thing with salt and freshly ground black pepper. The juice from the tomatoes should be enough to form a "dressing" of sorts. If it doesn't seem moist enough, squeeze a couple of the tomato quarters to help release the juices.
This is my entry into Grow Your Own (GYO) which I am hosting this month. Don't forget to send me your entries by the end of the month (click on GYO for more info)! Your post can contain anything you've either grown, hunted, foraged, fished, or raised yourself...or been given by someone else who has done those things. It just needs to be from the month of September. I'm looking forward to seeing what is local in your area!
*update 2/5/11: I am sharing this with Val at More Than Burnt Toast for "Have a Heart"!
*6/23/11: Also linking up to Renee at My Kitchen Adventures and her Summer Salad Event!
*6/29/11: *Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.