From Dick Sandhaus’ Better Cheaper Slower blogPurslane is stir-fried before it’s added to this ancient Greek salad. Andrakla is the Greek work for purslane.
Fry the purslane and garlic or garlic scape in 1 tsp olive oil over low heat for about 8 minutes. If using oregano, stir in and fry for an additional 30 seconds, then remove the pan from heat.
While the purslane is frying, slice the cherry tomatoes in half (see our tip below), crumble the feta, slice the cucumber if using, and toss them with remaining 1 tsp olive oil and squeezed lemon.
Add the fried purslane to the salad and toss again.
Notes
Variations: You can leave some of the purslane raw for added crunch.Tip: To quickly halve cherry tomatoes, take two lids from round plastic deli containers and set one on your kitchen counter, right side up. Fill it with a single layer of cherry tomatoes, and place the other lid on top, upside down. Holding the top lid carefully in place, slice through the tomatoes with a serrated knife. Voila!This tip also works with grapes.