Name: Purslane and Watermelon Salad
Total time: 45 min
Ingredients: 4 cups watermelon cut into 1-inch pieces; 2 teaspoons sugar; 2 tablespoons extra-virgin olive oil , plus extra for drizzling; 1 tablespoon cider vinegar; ½ teaspoon grated lemon zest plus 1 tablespoon juice; Salt and pepper; 6 ounces purslane , trimmed and torn into 1½-inch pieces (6 cups); ¼ cup fresh basil leaves , torn; 1 shallot , sliced thin; 6 ounces fresh mozzarella cheese , torn into 1-inch pieces

Why This Recipe Works

Purslane's crisp, juicy stems and leaves and slightly tart, tangy flavor make it a special ingredient perfect for highlighting in a fresh salad. Since purslane is available only in the summer, we created a salad that celebrates a pairing of two fresh, summery ingredients. To start, we cubed watermelon into 1-inch hunks, tossed them with sugar, and let them drain of any excess liquid. This ensured that we wouldn't have a soupy mess on our hands. To gently balance the melon's sweetness and the purslane's tangy bite, we added thinly sliced shallot for delicate onion flavor. Tearing the fresh purslane into 2-inch pieces ensured that every bite would have purslane flavor. Fresh basil lent brightness, torn bits of fresh mozzarella added creamy substance, and a simple vinaigrette of olive oil, cider vinegar, and lemon brought everything together.

Before You Begin

This salad benefits from a liberal sprinkling of salt and pepper, so don't be shy when seasoning the mozzarella.

Instructions

Toss watermelon with sugar in colander set over bowl; set aside for 30 minutes.

Whisk oil, vinegar, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add purslane, basil, shallot, and drained watermelon and toss gently to combine. Transfer to serving platter and scatter mozzarella over top. Drizzle with extra oil and season with salt and pepper to taste. Serve.