Ingredients
2
(1/2-lb) cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (2 1/3 cups)
1
lb tomatoes (3 medium), cut into 1/3-inch dice (2 1/2 cups)
1
cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5)
1
cup coarsely chopped purslane (optional)
1
cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
1/2
cup finely chopped fresh mint (from 1 bunch)
Directions
1.
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.
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