purslane, several large handfuls
baby greens, several large handfuls
3Tbsp extra virgin olive oil
1Tbsp red wine vinegar
sea salt and black pepper to taste
Add the purslane and baby greens to a large bowl.
Remove any seeds from the watermelon and cut into 1 inch cubes. Add the bowl of greens. Chill while making the dressing. This salad is best served cold.
In a separate bowl, whisk together extra virgin olive oil and red wine vinegar. Season with salt and black pepper to taste.
Toss the salad with the dressing just prior to serving and enjoy!