Tomato Purslane Salad with White Peach Dressing

Light salad of heirloom tomatoes, and purslane tossed in a white peach and champagne vinegar dressing. Get the recipe.
Course Salad
Cuisine American, Experimental
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian


  • 2 tablespoons peach white puree
  • 1.5 tablespoons olive oil
  • 1 tablespoons champagne vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound heirloom tomatoes assorted cut into bite - size pieces
  • 1 purslane hand full of (thick stems removed)
  • sea salt for finishing


  1. Make the dressing by whisking together the peach puree, olive oil, vinegar, salt and pepper. Put the tomatoes in a large bowl, add 3/4 of the dressing and toss to coat. Put the purslane in a different bowl and toss with the remaining dressing.
  2. Plate the tomatoes, then top with the purslane. Finish with a sprinkle of some sea salt to taste. Serve immediately.