Serves 6

• Active time:30 min
• Start to finish:30 min

From Gourmet, August 2008

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped shallot or green onion
• 1/2 lb cherry tomatoes  halved or quartered if large
• 6 cups packed tender purslane sprigs and leaves (from a 1-lb bunch)
• 4 cups packed flat-leaf parsley leaves (from 2 large bunches)

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

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.

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