Step 1

Wash and dry the purslane thoroughly. Trim any thick stems and gently tear larger pieces into bite-sized segments.

Step 2

In a large salad bowl, combine the prepared purslane, crumbled feta cheese, thinly sliced red onion, halved Kalamata olives, and halved cherry tomatoes.

Step 3

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper until well combined.

Step 4

Pour the dressing over the salad ingredients.

Step 5

Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Be careful not to break up the feta too much.

Step 6

Taste the salad and adjust seasoning if needed, adding more salt, pepper, or a splash more vinegar or oil to your liking.

Step 7

Serve immediately as a refreshing appetizer, side dish, or light lunch.