I've been sad lately that lettuce is not in season because the hot summer months are the perfect time for vegetable salads and low-cal salads are perfect for my weightloss efforts. At the organic garden where I volunteer, the only salad greens this time of year are arugula, amaranth, and purslane (aka verdolagas). The arugula is very limited so I usually don't get any. I cannot stand amaranth. I've tried and just don't like it. I usually am not crazy about purslane either.
This week, however, I took a bite of leftover purslane at the end of the day and loved it. It was like a switch had been flipped and the tangy moist flavor was exactly what I wanted. Unfortunately, that bite was just about all that was left and it was too late to go harvest any more. Not to worry, I'd noticed some in my own yard (along with tons of icky amaranth).
The remaining vegetables all came from the organic garden (not mine) and included bell pepper, zucchini, cucumber, tomato, corn, and onion. They don't have any cilantro currently but I did have some from (gasp) the grocery store. I shredded the zucchini, cut the cucumber and onion in thin slices, and chopped the previously grilled green and red bell pepper. I boiled the corn just until tender and cut the kernels off the cob. I added them with the cilantro and purslane leaves, and then gently tossed the whole thing with chopped tomatoes and salt & pepper. The tomatoes were juicy enough that no dressing was needed plus the purslane added a tangy flavor.