Greek Salad with Heirloom Tomatoes and Purslane

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adapted from this recipe from Saveur Magazine
Serves 2

Cuisine: Greek

Servings:

*1-2 handfuls of fresh clean purslane leaves
*2 medium heirloom tomatoes cut into 1 1⁄2" pieces (I used 1 red and 1 yellow tomato)
*1 small cucumber peeled, halved lengthwise, and sliced into 1⁄4" pieces (I didn't peel mine, because it was organic and homegrown)
*1⁄2 medium white onion thinly sliced (I used red onion)
*2 tablespoons roughly chopped fresh parsley plus more for garnish
*3 tablespoon extra-virgin olive oil
*1 tablespoon red wine vinegar
*1 pinch dried oregano plus more for garnish
*Sea salt and freshly ground black pepper to taste
*3-6 oz. sliced feta cheese I prefer sheep's milk feta, and I used the lesser amount
*8 kalamata olives

1. Combine purslane, tomatoes, cucumbers, onions, and parsley in a medium bowl. In a smaller bowl, whisk together olive oil, vinegar, and oregano; season with salt and pepper, pour over salad, and mix well. Transfer salad to a serving bowl or individual plates and top with sliced feta, olives, and another pinch of oregano; season with fresh ground pepper and more parsley, if desired.